Lemon Raspberry Bars
A delightful dessert with a buttery shortbread base and a refreshing lemon raspberry filling, perfect for summer gatherings or a cozy snack.
Ingredients
For the Raspberry Puree
- 2 cups raspberries (fresh or frozen) Use for both the filling and to prepare puree.
For the Shortbread Base
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1 cup unsalted butter (melted) Ensure butter is fully melted.
For the Lemon Raspberry Filling
- 1 1/2 cups granulated sugar
- 1/3 cup corn starch
- 6 large eggs Can substitute with aquafaba.
- 1/4 cup reduced raspberry puree Prepare from 2 cups of raspberries.
- 3/4 cup lemon juice (freshly squeezed)
Instructions
Preparation of Raspberry Puree
- In a saucepan, place 2 cups of raspberries over medium heat and cook for about 10-15 minutes until they break down and thicken. Stir occasionally and strain through a fine-mesh sieve.
Shortbread Base
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or line it with parchment paper.
- In a medium bowl, mix together 2 1/4 cups of flour, 1/2 cup of sugar, 1 tablespoon of corn starch, and 1/4 teaspoon of salt.
- Pour in the melted butter and mix until crumbly. Press this mixture into the bottom of the prepared baking dish and bake for 15 minutes until just golden.
Lemon Raspberry Layer
- In a large mixing bowl, whisk together 1 1/2 cups of sugar, 1/3 cup of corn starch, and the eggs until smooth.
- Stir in the reduced raspberry puree and fresh lemon juice until well combined.
- Pour this mixture over the pre-baked shortbread base.
- Bake for an additional 25-30 minutes until the filling is set and slightly golden. A toothpick should come out mostly clean.
- Allow the bars to cool completely in the baking dish and then chill in the refrigerator for at least 2 hours before cutting.
Notes
Serve chilled or at room temperature. Dust with powdered sugar and garnish with mint or additional raspberry puree. Store leftovers in an airtight container in the fridge for about 5 days, or freeze for up to 3 months.