Lemon Raspberry Bars

These lemon raspberry bars are the perfect twist on traditional lemon bars. They have a delicious shortbread crust and a layer of tangy lemon raspberry custard.

Course Dessert

Cuisine American

Keyword Lemon Raspberry Bars, Raspberry Lemonade Bars

Prep Time 30

Cook Time 45

Cooling & Chilling 3

Servings bars

Calories 277kcal

Author Fiona Dowling

Equipment

9x13 inch (23x33 cm) bars

Ingredients

Raspberry Puree

2 cup raspberries (250 grams) fresh or frozen

Shortbread Base

2 ¼ cup all-purpose flour (281 grams)
½ cup granulated sugar (100 grams)
1 tablespoon corn starch
¼ teaspoon salt
1 cup unsalted butter (226 grams) melted

Lemon Raspberry Layer

1 ½ cups granulated sugar (300 grams)
⅓ cup corn starch (40 grams)
6 large eggs
¼ cup reduced raspberry puree (60 ml) (reduced from 2 cups raspberries - see step 1 in the recipe below)
¾ cup lemon juice* (180 ml) freshly squeezed

US Customary - Metric

Instructions

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 and push the puree through the sifter to remove the seeds. (This is optional, but recommended).
Add the seedless puree to a small saucepan over low-medium heat. Gently boil down the puree to remove the excess liquid. It should be much thicker, and you should end up with about ¼ - ⅓ cup. This will take about 15-20 minutes.
Remove from the heat and let cool as you make the base.

Shortbread Base

Preheat the oven to 325F (160C) degrees. Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang around the edges.
In a medium bowl, whisk together the flour, sugar, corn starch, and salt.
Stir in the melted butter. The mixture should be quite thick.
Press the dough into the bottom of the prepared pan. Create a slight lip around the edge of the pan.
Bake in the preheated oven for 20-25 minutes, or until the top looks set and slightly golden. As it's baking - make the filling.
Remove from the oven once done baking. Gently prick the very top of the shortbread using a fork. Do not prick all the way down to the very bottom of the pan.

Lemon Raspberry Layer

While the shortbread base is baking, make the top layer.
In a large bowl, whisk together the sugar and cornstarch to remove any lumps.
Then whisk in the eggs, followed by the cooled ¼ cup of reduced raspberry puree.
Carefully, whisk in the lemon juice. The mixture will be quite liquidy.
Pour the lemon raspberry mixture over the baked shortbread base.
Bake in the oven (stillat 325F/160C) for 20-25 minutes, or until the top looks set.
Remove from the oven. Cool the bars in the pan for at least 1 hour or until room temperature. Then cover the pan and place in the fridge to chill for at least 2 hours.
When ready to slice, lift the bars out of the pan using the overhang of the parchment paper from the long sides of the pan.
Place the bars on a cutting board and slice with a sharp knife. For clean cuts, whipe off the knife after each cut. Store bars in the fridge.

Notes

Fresh or frozen berries will work. Frozen berries will take longer to boil down since they have more liquid.
This recipe can be halved and made in an 8x8 inch (20x20 cm) square bakin pan. The baking times will be about the same, or a a minute or 2 less.
Do not use lemon juice from a bottle. It is too sour for baking with.
Nutrition information is an estimate only and based on 1 bar, assuming the pan is sliced into 18 equal pices.
Store bars in an airtight container in the fridge for up to 5 days.

Nutrition