Introduction

These Raspberry Bars combine a buttery shortbread base with a tangy lemon-raspberry topping for a delightful treat. Perfectly balanced with sweet and tart flavors, they make a refreshing dessert or snack. Whether for a casual gathering or just to satisfy a craving, these bars are sure to impress.

A stack of three rectangular bars sits on a white plate with soft edges, placed on a white marbled surface. Each bar has four layers: the top and third layers are bright pink-red with a slightly moist and textured look, while the second and bottom layers are pale yellow with a smooth, dense texture. The bars are neatly cut, showing clear and even layers stacked one on top of the other. In the blurred background, there is a white cup filled with red raspberries. The lighting is bright and natural, highlighting the vivid colors and textures of the layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups raspberries (250 grams) (fresh or frozen)
2 1/4 cups all-purpose flour (281 grams)
1/2 cup granulated sugar (100 grams)
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup unsalted butter (226 grams), melted
1 1/2 cups granulated sugar (300 grams)
1/3 cup cornstarch (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

Step 1: Make the raspberry puree by blending the raspberries until smooth. Pass the puree through a fine metal sifter to remove seeds, if desired.
Step 2: Place the seedless puree in a small saucepan over low-medium heat and gently boil it down until thickened to about 1/4 to 1/3 cup, which takes 15-20 minutes. Remove from heat and let cool.
Step 3: Preheat your oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 4: In a medium bowl, whisk together the flour, 1/2 cup sugar, 1 tablespoon cornstarch, and salt. Stir in the melted butter until the mixture is thick and uniform.
Step 5: 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 lightly golden.
Step 6: Remove the shortbread base from the oven and gently prick the top with a fork, taking care not to pierce through to the bottom.
Step 7: While the base bakes, prepare the lemon-raspberry layer. In a large bowl, whisk 1 1/2 cups sugar and 1/3 cup cornstarch to remove lumps.
Step 8: Add the eggs, whisking until smooth, then whisk in the cooled reduced raspberry puree followed by the lemon juice. The mixture will be liquidy.
Step 9: Pour the lemon-raspberry mixture over the baked shortbread base evenly.
Step 10: Return the pan to the oven and bake for another 20-25 minutes, until the top layer is set.
Step 11: Remove from the oven and allow the bars to cool in the pan for at least 1 hour until they reach room temperature.
Step 12: Cover the pan and chill the bars in the refrigerator for at least 2 hours before slicing.
Step 13: Use the parchment paper overhang to lift the bars out of the pan. Slice with a sharp knife, wiping it clean after each cut for neat edges.
Step 14: Store the bars refrigerated until ready to serve.

Tips & Variations

For a seed-free texture, straining the raspberry puree is recommended but optional.
Add a teaspoon of vanilla extract to the shortbread dough for a subtle flavor boost.
Use lime juice instead of lemon juice for a different citrus twist.
To make cleanup easier, line the pan with parchment paper extending over the edges.

Storage

Store the raspberry bars in an airtight container in the refrigerator for up to 5 days. They taste best chilled but can be brought to room temperature before serving if preferred. Reheat gently in a low oven if you like them warm, but be careful not to melt the topping.

How to Serve

The image shows a stack of three square bars with alternating layers of bright red and creamy pale yellow. Each bar has three layers: a thick red layer on top, a middle yellow layer, and another red layer at the bottom. The texture of the red layers looks moist and slightly crumbly, while the yellow layers appear smooth and dense. The bars are placed on a white plate with a gentle scalloped edge, sitting on a white marbled surface. In the blurred background, there is a white bowl with red berries inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Thaw them fully and drain excess liquid before blending for the puree.

Do I have to remove the seeds from the raspberry puree?

No, removing seeds is optional. Straining creates a smoother texture, but the bars will still be delicious with seeds left in.