Lemon Raspberry Shortbread (Printable Version)
# What You'll Need:
→ Raspberry Puree
01 -
250 grams or 2 cups raspberries, fresh or you can use frozen
→ Shortbread Base
02 -
281 grams (2 1/4 cups) plain flour
03 -
1/2 cup white sugar (100 grams)
04 -
1 tablespoon cornflour
05 -
1 cup melted unsalted butter (226 grams)
06 -
1/4 teaspoon regular salt
→ Lemon Raspberry Layer
07 -
6 large eggs
08 -
1 1/2 cups regular sugar (300 grams)
09 -
40 grams (1/3 cup) cornflour
10 -
3/4 cup (180 ml) lemon juice squeezed right from lemons
11 -
1/4 cup (60 ml) cooled, thickened raspberry puree
# How to Make It:
01 -
Toss your raspberries into a food processor or blender and run it till everything’s super smooth. If you want the seeds out, press the mixture through a metal sifter. Pour the puree into a saucepan and cook on medium-low, stirring now and then, till it thickens and shrinks down to around 1/4 to a 1/3 cup—should take 15-20 minutes. Let it cool all the way.
02 -
Fire up the oven to 325°F (160°C). Get a 9x13-inch (23x33 cm) pan and cover it with parchment so you have extras hanging off the edges. In a bowl, mix up your flour, cornstarch, salt, and sugar. Stir in melted butter so it all sticks together and forms a soft dough. Press this into your pan and pinch up a little edge around the sides. Bake 20-25 minutes till just set and light golden. Take it out and gently poke the top a few times with a fork (don’t stab all the way through).
03 -
In a big mixing bowl, whisk together the sugar and cornstarch to get rid of any clumps. Crack in the eggs and whisk till things look nice and smooth. Add in the cooled, reduced raspberry puree and lemon juice. It’s going to be kind of liquidy. Pour this all over your baked base.
04 -
Pop the pan back into the oven (still at 325°F / 160°C) and bake for another 20-25 minutes, till the top isn’t jiggly anymore. Let it hang out on the counter for at least an hour to cool off, then stick it in the fridge for a couple hours more.
05 -
Grab the parchment ends to lift everything out once chilled. Use a sharp knife for cutting, cleaning the blade after each slice. Keep the bars in a sealed container in the fridge—good for up to five days.
# Additional Tips:
01 -
If you use frozen raspberries, they might take longer to cook down because they’re wetter.
02 -
Skip bottled lemon juice—fresh lemons work way better and aren’t as harsh.
03 -
Want less? Just cut everything in half and use a smaller 8x8 inch (20x20 cm) pan, baking a bit less time.
04 -
Keep leftover bars sealed up in your fridge and they’ll stay good for a few days.