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Lemon Raspberry Bars Recipe

Lemon Raspberry Bars Recipe
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★★★★★

5.3 from 29 reviews

These Lemon Raspberry Bars are a delightful blend of tart raspberry and fresh lemon flavors atop a buttery shortbread crust. Featuring a seedless reduced raspberry puree combined with a zesty lemon juice filling, these bars are perfect for a refreshing dessert or a sweet snack. The crisp shortbread base complements the tangy and smooth lemon-raspberry topping, making them an irresistible treat for any occasion.

Ingredients

Scale

Raspberry Puree

  • 2 cup raspberries (250 grams) (fresh or frozen)

Shortbread Base

  • 2 1/4 cup 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) (reduced from 2 cups raspberries)
  • 3/4 cup lemon juice (180 ml) (freshly squeezed)

Instructions

  1. Prepare Raspberry Puree: Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree into a metal sifter a little at a time, pushing the puree through to remove seeds (optional but recommended). Transfer the seedless puree to a small saucepan and gently boil over low-medium heat to reduce excess liquid until thickened, about 1/4 to 1/3 cup remains, which takes approximately 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, leaving an overhang for easy removal. In a medium bowl, whisk together flour, sugar, corn starch, and salt. Stir in melted butter until the mixture becomes thick. Press the dough evenly into the bottom of the prepared pan, creating a slight lip around the edges. Bake for 20-25 minutes until set and slightly golden. Remove from oven and gently prick the top with a fork without piercing to the bottom.
  3. Prepare Lemon Raspberry Layer: While the shortbread is baking, whisk sugar and cornstarch in a large bowl until lump-free. Add in the eggs and whisk well. Stir in the cooled reduced raspberry puree, then carefully whisk in the freshly squeezed lemon juice. Pour this liquid mixture evenly over the baked shortbread base.
  4. Bake the Bars: Return the pan to the oven and bake at 325°F (160°C) for an additional 20-25 minutes, or until the top layer is set.
  5. Cool and Chill: Remove from oven and allow bars to cool in the pan for at least 1 hour at room temperature. Then cover and refrigerate for a minimum of 2 hours to chill and set fully.
  6. Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and slice with a sharp knife, wiping the knife clean after each cut for neat slices.

Notes

  • Reducing the raspberry puree removes seeds and excess moisture, creating a smooth, flavorful layer.
  • Be careful not to prick the shortbread base too deeply to maintain structural integrity.
  • Use freshly squeezed lemon juice for the best brightness and acidity.
  • Chilling the bars before slicing helps achieve cleaner cuts and firm texture.
  • For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: lemon raspberry bars, lemon dessert, raspberry dessert bars, shortbread bars, fruit bars, tangy lemon bars, easy dessert, summer dessert

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