Print

Lemon Raspberry Bars Recipe

Print Recipe

★★★★★

5 from 57 reviews

These Lemon Raspberry Bars combine a buttery shortbread base with a vibrant, tangy lemon and raspberry filling. Featuring fresh raspberries reduced into a thick puree and freshly squeezed lemon juice, these bars offer a perfect blend of sweetness and tartness. Served chilled, they make a refreshing dessert or snack that beautifully balances fruity and citrus flavors with a tender, crumbly crust.

Ingredients

Scale

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 fresh raspberries)
  • 3/4 cup lemon juice (180 ml) (freshly squeezed)

Instructions

  1. Make Raspberry Puree: Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree into a metal sifter little by little and push through to remove seeds (optional but recommended). Transfer the seedless puree to a small saucepan and gently boil over low-medium heat, reducing it to about 1/4 – 1/3 cup, which takes around 15-20 minutes. Remove from heat and let cool.
  2. Prepare Shortbread Base: Preheat the oven to 325°F (160°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the edges. In a medium bowl, whisk the flour, sugar, cornstarch, and salt. Stir in melted butter until the mixture is thick. Press the dough evenly into the pan making a slight lip around the edges. Bake for 20-25 minutes until the top is set and slightly golden. Remove from oven and gently prick the top with a fork without going through the bottom. Set aside.
  3. Make Lemon Raspberry Layer: While the base bakes, in a large bowl, whisk together sugar and cornstarch to remove lumps. Add eggs and whisk until smooth, then fold in the cooled reduced raspberry puree. Carefully whisk in the freshly squeezed lemon juice; the mixture will be liquidy.
  4. Assemble and Bake: Pour the lemon raspberry mixture evenly over the baked shortbread base. Return the pan to the oven and bake at 325°F (160°C) for another 20-25 minutes or until the top layer is set.
  5. Cool and Chill: Remove from oven and cool the bars in the pan for at least 1 hour at room temperature. Cover and refrigerate for at least 2 hours to fully set.
  6. Slice and Serve: Use the parchment paper overhang to lift bars out of the pan. Place on a cutting board and slice with a sharp knife, wiping the knife clean between cuts for neat slices. Store bars in the refrigerator.

Notes

  • Reducing the raspberry puree concentrates flavor and prevents excess moisture in the final bars.
  • Pricking the shortbread base after baking prevents bubbles and helps the filling set evenly.
  • For clean slices, chill bars thoroughly and wipe the knife between cuts.
  • You can use fresh or frozen raspberries; thaw frozen before blending.
  • Use freshly squeezed lemon juice for the best vibrant flavor.

Keywords: Lemon raspberry bars, shortbread crust, lemon dessert, raspberry puree, fruity bars, baked bars

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