Lemon Raspberry Shortbread (Print-Friendly Version)
# What You'll Need:
→ Raspberry Puree
01 -
250 grams (2 cups) raspberries, frozen or fresh
→ Shortbread Base
02 -
226 grams (1 cup) unsalted butter, melted
03 -
1/4 teaspoon salt
04 -
1 tablespoon cornstarch
05 -
100 grams (1/2 cup) white sugar
06 -
281 grams (2 1/4 cups) plain flour
→ Lemon Raspberry Layer
07 -
180 ml (3/4 cup) fresh lemon juice
08 -
60 ml (1/4 cup) thick raspberry puree, cooled
09 -
6 big eggs
10 -
40 grams (1/3 cup) cornstarch
11 -
300 grams (1 1/2 cups) granulated sugar
# Step-by-Step Directions:
01 -
Grab the ends of the parchment paper and lift everything out of the pan. Slice with a sharp knife, wiping the blade off between each cut. Pop the bars in a sealed container and keep in the fridge for up to 5 days.
02 -
Toss the pan in the oven at 325°F (160°C) and bake for 20 to 25 minutes. You'll want the top to look set. Let it cool on the counter for an hour. Chill it in the fridge at least two more hours.
03 -
Whisk up the sugar and cornstarch in a big bowl so there aren't any lumps. Crack in all the eggs and mix until it's smooth. Stir in the cooled down raspberry puree and lemon juice. It'll be pretty runny. Pour this mixture over the shortbread in the pan.
04 -
Set the oven to 325°F (160°C). Line your 9x13 in (23x33 cm) pan with parchment, leave a bit poking over the sides. Grab a bowl and toss in flour, sugar, salt, and cornstarch. Mix, then stir in the melted butter until you've got a thick dough. Press this into your lined pan and push up the edges a tad. Bake for about 20-25 minutes so it looks firm and lightly golden. Take it out and gently poke the top with a fork (just don't go all the way through).
05 -
Add your raspberries to a blender or food processor and blend 'em up till smooth. For less seeds, run the puree through a metal sifter (optional but nice). Heat this seedless puree in a small saucepan on low-medium, stirring until it thickens down to 1/4–1/3 cup. This should take 15-20 minutes. Let it cool.
# Helpful Notes:
01 -
Frozen raspberries usually need more time to thicken up when you're reducing because they've got extra juice.
02 -
Skip the bottled lemon juice—it tastes way too sharp when you bake it.
03 -
You can cut the amounts in half and use an 8x8 in (20x20 cm) pan. It bakes a little quicker that way.
04 -
Pop leftover bars in a sealed box in your fridge. They'll keep well for up to five days.