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Raspberry Lemon Bars Recipe

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★★★★★

4.9 from 77 reviews

These Raspberry Bars feature a buttery shortbread base topped with a tangy and sweet lemon raspberry layer. Made with fresh or frozen raspberries reduced into a rich puree, combined with fresh lemon juice, this dessert offers a perfect balance of tartness and sweetness. The bars are baked in two stages to create a firm, golden crust beneath a silky, custard-like topping. Ideal for a refreshing, fruity treat, these bars are perfect served chilled.

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

Instructions

  1. Prepare Raspberry Puree: Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree into a metal sifter in small amounts and push through to remove seeds for a smoother texture (this step is optional but recommended).
  2. Reduce Puree: Transfer the seedless raspberry puree to a small saucepan over low-medium heat. Gently boil to evaporate excess liquid until thickened and reduced to about 1/4 – 1/3 cup, approximately 15-20 minutes. Remove from heat and let cool.
  3. Make Shortbread Base: Preheat oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together flour, sugar, corn starch, and salt. Stir in melted butter until a thick dough forms. Press dough evenly into the pan, creating a slight lip around edges.
  4. Bake Shortbread Base: Bake for 20-25 minutes or until the top is set and lightly golden. Remove from oven and gently prick the surface with a fork, taking care not to pierce all the way through the crust. Meanwhile, prepare the filling.
  5. Make Lemon Raspberry Layer: In a large bowl, whisk sugar and corn starch to remove lumps. Add eggs and whisk until smooth. Stir in cooled reduced raspberry puree, then whisk in freshly squeezed lemon juice. The mixture will be fairly liquid.
  6. Assemble and Bake: Pour the lemon raspberry mixture 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.
  7. Cool and Chill: Remove from oven and allow bars to cool in pan at room temperature for at least 1 hour. Cover and refrigerate for a minimum of 2 hours to fully set.
  8. Slice and Serve: Using the parchment paper overhang, lift the bars out of the pan onto a cutting board. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Store bars refrigerated.

Notes

  • Reducing the raspberry puree intensifies the flavor and helps prevent a watery filling.
  • Sifting the puree to remove seeds is optional but recommended for a smoother texture.
  • Ensure the shortbread base is fully cooled before pouring in the liquid lemon raspberry layer to prevent mixing.
  • Use fresh lemon juice for the best tart flavor in the topping.
  • Bars keep well refrigerated for up to 4 days.
  • For easier slicing, chill bars thoroughly and use a sharp knife wiped clean after each cut.

Keywords: raspberry bars, lemon raspberry dessert, shortbread bars, summer dessert, baked fruit bars

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