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Lemon Raspberry Bars Recipe

Lemon Raspberry Bars Recipe
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★★★★★

5 from 10 reviews

These Lemon Raspberry Bars are a delightful combination of tangy lemon and sweet raspberry flavors layered atop a buttery shortbread base. Perfectly balanced with a crunchy crust and a soft, fruity filling, these bars are ideal for dessert or a refreshing snack. Made with fresh or frozen raspberries, freshly squeezed lemon juice, and a smooth, seedless raspberry puree, they offer a vibrant, summery treat that’s sure to impress.

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 (about 60 ml, reduced from 2 cups raspberries)
  • 3/4 cup lemon juice (180 ml), freshly squeezed

Instructions

  1. Make the 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 it through to remove seeds for a smooth texture. Transfer the seedless puree to a small saucepan over low-medium heat and gently boil it down to thicken, about 15-20 minutes, until you have around 1/4 to 1/3 cup of thickened puree. Remove from heat and let cool.
  2. Prepare the Shortbread Base: Preheat your oven to 325°F (160°C) and line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving overhangs on the sides for easy removal. In a medium bowl, whisk together the flour, sugar, corn starch, and salt. Stir in the melted butter until the mixture becomes thick and dough-like. Press this dough evenly into the bottom of the prepared pan, creating a slight lip around the edges. Bake for 20-25 minutes until slightly golden and set. Remove from oven and prick the surface lightly with a fork without piercing through.
  3. Make the Lemon Raspberry Layer: While the shortbread is baking, whisk the sugar and corn starch in a large bowl to remove lumps. Whisk in the eggs fully, then add the cooled reduced raspberry puree. Carefully whisk in the freshly squeezed lemon juice; the mixture will be liquidy. Pour this filling evenly over the baked shortbread base.
  4. Bake the Bars: Return the filled pan to the oven and bake at 325°F (160°C) for another 20-25 minutes until the top layer is set and firm.
  5. Cool and Chill: Remove the bars from the oven and allow them to cool in the pan for at least 1 hour or until they reach room temperature. Cover the pan and refrigerate the bars for at least 2 hours to fully chill and set.
  6. Slice and Serve: When ready to serve, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and slice with a sharp knife, wiping the knife clean after each cut for neat edges. Store any leftovers in the refrigerator.

Notes

  • Using frozen raspberries is perfectly fine; thaw them before making the puree for best results.
  • Sifting the raspberry puree to remove seeds results in a smoother texture but can be skipped if preferred.
  • Make sure to fully reduce the raspberry puree to avoid excess liquid making the bars too soft.
  • Freshly squeezed lemon juice is recommended for the best flavor.
  • Chill the bars thoroughly before slicing to ensure clean cuts.
  • Store the bars in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: lemon raspberry bars, lemon bars, raspberry dessert, shortbread bars, fruity dessert, summer dessert

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