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.
Servings: 18 bars
Equipment
- 9x13 inch (23x33 cm) bars
Ingredients
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 - see step 1 in the recipe below)
- 3/4 cup lemon juice* (180 ml) freshly squeezed
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 1/4 - 1/3 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 1/4 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
Calories: 277kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 58mg | Potassium: 74mg | Fiber: 1g | Sugar: 23g | Vitamin A: 410IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg