Lemon Raspberry Bars (Print-Friendly Version)
# What You'll Need:
→ Raspberry Puree
01 -
250 grams raspberries, go for fresh or frozen, whatever you have
→ Shortbread Base
02 -
226 grams unsalted butter, melted down
03 -
1/4 teaspoon salt
04 -
100 grams white sugar
05 -
1 tablespoon corn starch
06 -
281 grams regular all-purpose flour
→ Lemon Raspberry Layer
07 -
180 ml fresh lemon juice (just squeezed)
08 -
300 grams white sugar
09 -
6 large eggs
10 -
40 grams corn starch
11 -
60 ml raspberry reduction (made from your 250 grams of berries)
# Step-by-Step Directions:
01 -
Grab the parchment paper and lift the chilled bars out of the pan. Slice them into 18 pieces on a cutting board. Wipe off your knife after each cut—that way your bars will look super tidy. Stash any leftovers in a sealed container in the fridge.
02 -
Pull the pan from the oven, then let it rest at room temp for an hour or more. Toss a cover on and chill in the fridge for at least 2 hours so everything gets nice and firm.
03 -
Slowly pour your lemon-raspberry mix over your baked shortbread in the pan. Pop it back in at 160°C and bake for 20-25 minutes. You'll know it's done when the top looks set.
04 -
Mix sugar and corn starch together in a big bowl and break up any clumps. Toss in your eggs next and whisk until it looks smooth. Add in that raspberry reduction and lemon juice, stirring everything till it comes together.
05 -
Bake that base for about 20 to 25 minutes—watch for a lightly golden look. Pull it out and poke the top with a fork gently (don’t hit the bottom through). Let it cool while you get the filling ready.
06 -
Crank your oven to 160°C. Line up a 23x33 cm pan with parchment so you have extra hanging over the edges for easy lifting. In a bowl, toss together your flour, white sugar, corn starch, and salt. Pour in your melted butter and mix it all up—it’ll look thick. Push the dough into your lined pan, pressing an edge up the sides if you want.
07 -
Toss your raspberries in a blender or food processor and puree until smooth. Push that through a mesh sieve to catch all the seeds—nice and smooth is what you want. Put the seed-free puree into a saucepan on low-medium heat. Let it simmer, keep stirring, and cook it down until you have about 60 ml left. Cool before using.
# Helpful Notes:
01 -
If you use frozen raspberries, just remember they’re wetter, so simmer them a little longer.
02 -
Fresh lemon juice is a must here—grab your lemons and squeeze them yourself for the best taste.
03 -
Make sure you chill the bars all the way before you cut them for the best texture.
04 -
Want fewer bars? Make half a batch in a 20x20 cm pan and bake a bit less time.
05 -
Pop leftovers into a closed container in the fridge—they’ll keep up to 5 days.