Save Pin
Brighten up classic lemon bars by adding raspberry puree for a big flavor boost. The buttery cookie bottom meets a tangy lemon raspberry topping for a treat that's both nostalgic and completely fresh.
These squares vanished at my last backyard get-together. The bright pink color stands out, and folks couldn't stop talking about them or asking for how I made them.
Dreamy Ingredients
- Fresh lemons: You really need fresh-squeezed here. Bottle stuff throws off the flavor.
- Large eggs: Make sure they're not straight from the fridge. Let them warm up for silky mixing.
- All purpose flour: Unbleached is best. It gives that sturdiness and crumbly base you want.
- Cornstarch: Thickens up both the topping and crust for that ideal texture.
- Granulated sugar: Keeps everything sweet without wiping out the lemon zing.
- Raspberries, fresh or frozen: Either gives you fruity flavor and that awesome color. Go with what's in season.
- Unsalted butter: Pick a good one. It turns the base rich and melt-in-your-mouth.
Simple How-To
- Chill Out:
- Let your finished bars cool on the counter before sliding them into the fridge for a couple hours. This step keeps things smooth and avoids cracks.
- Bake the Custard:
- Pour the mix right over the warm cookie layer and bake till the middle just barely wiggles when you move the pan. That means it's set!
- The Lemon Raspberry Layer:
- Beat eggs into your sugar and cornstarch, then add the juicy stuff. It'll look thin, but it thickens up right in the oven.
- Bake the Crust:
- Push the dough into a lined pan and build up just a bit around the edge. After a short bake, it's ready for filling.
- Blend Your Raspberries:
- No need to thaw frozen berries. Toss them in a blender and blend until completely broken down and juicy.
- Prep the Base:
- Mix dry stuff, add melted butter, stir until you get crumbly dough that squeezes together if you press it.
- Strain Out Seeds:
- Press the raspberry blend through a sieve so you lose the seeds. No one likes a gritty bar, so take it slow.
- Cook Down the Puree:
- Simmer the seedless raspberry liquid about 15 to 20 minutes. You want it thick, like a syrup, and reduced to a quarter cup.
Save Pin
If you want your bars to turn out just right, be patient with cooling. I used to rush it and always got messy, unset centers. Now I prep them a day ahead for guests, and they're even better after chilling overnight.
Keeping Them Fresh
Stick leftovers in the fridge in something airtight for up to five days. For longer storage, wrap each piece in plastic, then bag them and freeze for up to three months. When you want some, put them in the fridge overnight to thaw for the perfect bite.
Swap and Switch
Love experimenting? Try blackberries for a deep purple look and earthier vibe. Strawberries work too but need extra simmer time since they're juicier. If you spot blood oranges in winter, swap out the lemon for a stunning ruby color that pairs perfectly with raspberry.
Save Pin
Serving Ideas
These bars look awesome as is, but if you want to show off, dust them with powdered sugar before you slice. Hosting a crowd? Try serving them cold with vanilla ice cream and some fresh berries. They're amazing with a glass of bubbly or a mug of Earl Grey too.
Common Questions
- → Is it fine to swap frozen raspberries for fresh?
Totally! Frozen raspberries work. They just have more water, so you'll need a little extra time to cook them down.
- → What's the trick for clean cuts when slicing?
Grab a sharp knife and cool the bars well. Wipe off your knife between each slice to keep those edges tidy.
- → Can I just use the bottled lemon juice?
Try to stick with fresh lemons. Bottled juice usually comes out extra tangy and doesn't taste as fresh.
- → Is it possible to make a smaller batch?
Yup, just cut everything in half and use an 8x8 pan. Peek at them a bit sooner since they cook faster.
- → How do I keep the bars fresh?
Pop them in a sealed container and stash in the fridge. They'll keep for about five days. They're best cold, so serve them right from the fridge.