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Lemon Raspberry Bars Recipe

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★★★★★

4.6 from 131 reviews

These Lemon Raspberry Bars feature a buttery shortbread base topped with a tangy lemon and reduced raspberry puree filling. Perfectly balanced between sweet and tart, these bars offer a refreshing dessert with a soft yet firm texture, ideal for summertime treats or any occasion that calls for a burst of fruity flavor.

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

Instructions

  1. Make the Raspberry Puree: Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree through a metal sifter to remove seeds for a smoother texture. Place the seedless puree in a small saucepan over low-medium heat and gently boil for 15-20 minutes until thickened to about 1/4 – 1/3 cup. Remove from heat and let cool.
  2. Prepare the Shortbread Base: Preheat your oven to 325°F (160°C) and 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, cornstarch, and salt. Stir in the melted butter until the dough is thick, then press evenly into the pan, creating a slight lip around the edges.
  3. Bake the Shortbread Base: Place the pan in the oven and bake for 20-25 minutes or until the top is set and lightly golden. Remove from oven and gently prick the top with a fork without piercing all the way through the base. While the base bakes, prepare the filling.
  4. Make the Lemon Raspberry Filling: In a large bowl, whisk together sugar and cornstarch to remove lumps. Whisk in the eggs one at a time. Add the cooled reduced raspberry puree and mix well. Carefully whisk in the freshly squeezed lemon juice to create a liquid filling.
  5. Assemble and Bake: Pour the lemon raspberry mixture evenly over the warm shortbread base. Return the pan to the oven and bake for another 20-25 minutes or until the topping is set.
  6. Cool and Chill: Remove the bars from the oven and let them cool in the pan for at least one hour to reach room temperature. Cover and refrigerate for at least 2 hours to fully set.
  7. Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. Transfer to a cutting board and slice with a sharp knife, wiping the blade between cuts for clean edges. Store leftover bars refrigerated.

Notes

  • Reducing the raspberry puree removes excess moisture to keep the filling from being too runny.
  • Sifting raspberry puree is optional but recommended for a smooth texture without seeds.
  • Use fresh lemon juice for the best citrus flavor.
  • Make sure to cool and chill the bars well to ensure they set properly and slice cleanly.
  • Store the bars covered in the refrigerator for up to 4-5 days.

Keywords: lemon raspberry bars, lemon bars, raspberry dessert bars, shortbread bars, lemon raspberry dessert, summer dessert, fruity bars

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