Lemon Raspberry Bars (Printable Version)
# What You'll Need:
→ Raspberry Puree
01 -
250 grams raspberries, you can use fresh or frozen
→ Shortbread Base
02 -
226 grams melted butter, unsalted
03 -
1/4 teaspoon salt
04 -
1 tablespoon corn starch
05 -
100 grams white sugar
06 -
281 grams plain flour
→ Lemon Raspberry Layer
07 -
180 ml fresh lemon juice
08 -
60 ml cooled and reduced raspberry puree (from 250 grams raspberries)
09 -
6 large eggs
10 -
40 grams corn starch
11 -
300 grams sugar
# How to Make It:
01 -
Once out of the oven, let the bars cool down at room temp for an hour. Then cover and pop 'em in the fridge for at least 2 hours to chill and firm up.
02 -
Grab the overhanging parchment to lift out the set bars. Put them on a board, then slice into 18 pieces. Wipe your knife between cuts for crisp lines. Keep the squares in an airtight box in the fridge.
03 -
Pour the lemon-raspberry filling gently over the baked shortbread. Bake again at 160°C for another 20-25 minutes till the surface is set.
04 -
In a roomy bowl, mix sugar with cornstarch so it’s lump-free. Whisk in the eggs till everything looks smooth. Then stir in the raspberry puree and fresh lemon juice. Give it a good stir till the mixture looks even.
05 -
Bake the shortbread for around 20-25 minutes, just till it looks barely golden and firm. When it’s out, gently poke it with a fork—don’t go all the way through. Let it sit and cool while you get the next layer ready.
06 -
Heat oven to 160°C. Lay parchment in a 23x33 cm pan, leaving some sticking out to help lift later. Whisk flour, sugar, cornstarch, and salt together. Pour in melted butter and mix till dough forms. Press dough in the pan, going up the edges just a bit.
07 -
Toss raspberries in a blender or food processor and blend 'til smooth. Push puree through a fine sieve to strain out the seeds—makes it silky. Move the seedless puree to a saucepan on low heat. Simmer, stirring a lot, till thick and you’ve got about 60 ml left. Let it cool down.
# Additional Tips:
01 -
You can choose fresh or frozen raspberries, just know frozen ones need more cooking to thicken up.
02 -
Always squeeze lemons yourself if you want pops of bright flavor.
03 -
Chilling well before you slice gives you the right texture and clean squares.
04 -
Cut everything in half and use a 20x20 cm pan if you want fewer bars. Shorten baking a little.
05 -
They’ll keep fresh up to five days in a closed container in the fridge.