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Lemon Raspberry Bars Recipe

Lemon Raspberry Bars Recipe
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★★★★★

5.3 from 27 reviews

Delightfully tangy and sweet Lemon Raspberry Bars featuring a buttery shortbread base topped with a luscious lemon-raspberry custard layer. Perfectly balanced, these bars combine fresh raspberries and bright lemon juice for a refreshing dessert that’s great for any occasion.

Ingredients

Scale

Raspberry Puree

  • 2 cups raspberries (250 grams), fresh or frozen

Shortbread Base

  • 2 1/4 cups all-purpose flour (281 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (226 grams), melted

Lemon Raspberry Layer

  • 1 1/2 cups granulated sugar (300 grams)
  • 1/3 cup corn starch (40 grams)
  • 6 large eggs
  • 1/4 cup reduced raspberry puree (60 ml), see raspberry puree step
  • 3/4 cup fresh lemon juice (180 ml)

Instructions

  1. Prepare Raspberry Puree: Add raspberries to a blender or food processor and pulse until smooth. Pour the puree into a metal sifter a little at a time and push through to remove seeds (optional but recommended). Transfer seedless puree to a small saucepan over low-medium heat and simmer gently to reduce excess liquid until thickened to about 1/4 – 1/3 cup (15-20 minutes). Remove from heat and let cool.
  2. Make Shortbread Base: Preheat oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper with overhang. In a medium bowl, whisk flour, sugar, corn starch, and salt. Stir in melted butter until mixture is thick. Press dough evenly into pan bottom, creating a slight lip at edges.
  3. Bake Shortbread: Bake the prepared base for 20-25 minutes or until set and slightly golden. Once done, remove from oven and gently prick the surface with a fork without piercing all the way through. While baking, proceed to make the filling.
  4. Prepare Lemon Raspberry Layer: In a large bowl, whisk sugar and corn starch until lump-free. Whisk in eggs, then the cooled reduced raspberry puree. Carefully whisk in fresh lemon juice. The mixture will be liquidy.
  5. Assemble and Bake Final Layer: Pour lemon-raspberry mixture over the baked shortbread base. Return to oven at 325°F (160°C) and bake for 20-25 minutes or until the top is set.
  6. Cool and Chill Bars: Remove from oven and let bars cool in the pan for at least 1 hour to reach room temperature. Cover and refrigerate for at least 2 hours to set completely.
  7. Slice and Serve: Lift bars out using parchment paper overhang. Place on cutting board and slice with a sharp knife, wiping knife clean between cuts for clean edges. Store bars in the refrigerator.

Notes

  • Reducing the raspberry puree intensifies the raspberry flavor and removes excess moisture for better texture.
  • Removing raspberry seeds is optional but helps create a smoother topping layer.
  • Fresh lemon juice is recommended for the best bright flavor.
  • Bars can be stored in the fridge for up to 5 days.
  • For extra presentation, dust bars lightly with powdered sugar before serving.

Nutrition

Keywords: lemon bars, raspberry bars, lemon raspberry dessert, shortbread bars, summer dessert, fruit bars, fresh berry dessert

Find it online: https://victoriablair.com/lemon-raspberry-bars-recipe-2/