Lemon Raspberry Bars (Printer-Friendly Version)
Bright lemon and raspberry flavors layered with buttery shortbread in each delightful bar.
# What You'll Need:
→ Shortbread Base
01 -
1 cup unsalted butter, softened
02 -
2 cups all-purpose flour
03 -
1/2 cup granulated sugar
04 -
1/4 teaspoon salt
→ Lemon Raspberry Filling
05 -
1 cup fresh raspberries
06 -
4 large eggs
07 -
1 1/4 cups granulated sugar
08 -
1/4 cup all-purpose flour
09 -
2 tablespoons cornstarch
10 -
1/2 cup freshly squeezed lemon juice
11 -
2 teaspoons lemon zest
→ Finishing
12 -
Powdered sugar, for dusting
13 -
Whipped cream, optional for serving
# Steps to Follow:
01 -
Blend fresh raspberries in a blender or food processor until smooth. Pass the mixture through a fine metal sieve to remove seeds, if desired. Transfer to a saucepan and simmer over medium heat, stirring occasionally, until thickened and reduced to about 1/3 cup. Cool to room temperature.
02 -
Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving some overhang for easier removal.
03 -
In a large mixing bowl, cream together softened butter and granulated sugar until light and creamy. Mix in flour and salt until a soft dough forms. Press dough evenly into the bottom and slightly up the sides (about 1/3 inch) of the prepared pan. Bake for 18–20 minutes, or until the top is set and the edges are lightly golden.
04 -
Once the shortbread base is baked, gently prick the surface with a fork to help the next layer adhere.
05 -
In a medium bowl, whisk together eggs, granulated sugar, flour, and cornstarch until smooth. Stir in cooled raspberry puree, lemon juice, and lemon zest until fully combined.
06 -
Pour lemon raspberry filling over the warm shortbread base and spread evenly. Bake for 25–30 minutes or until the filling is set with a slight jiggle in the center.
07 -
Allow bars to cool completely in the pan. Transfer to the refrigerator and chill for at least 3 hours to ensure proper setting.
08 -
Remove from pan using parchment overhang. Dust with powdered sugar and slice into bars. Garnish with whipped cream if desired.
# Additional Tips:
01 -
For a smoother texture, always strain raspberry puree and allow bars to chill fully before slicing.