Lemon Raspberry Bars (Print Version)
Buttery layers get topped with punchy lemon and raspberry for a soft, fruit-packed bite you can't resist.
# Ingredients:
→ Raspberry Puree
01 -
250 g raspberries, frozen or fresh
→ Shortbread Base
02 -
100 g granulated sugar
03 -
1 tablespoon of corn starch
04 -
1/4 teaspoon salt
05 -
281 g all-purpose flour
06 -
226 g butter, unsalted and melted
→ Lemon Raspberry Layer
07 -
40 g corn starch
08 -
300 g sugar
09 -
180 ml lemon juice squeezed fresh
10 -
60 ml raspberry puree—start with 250 g berries, then reduce
11 -
6 large eggs
# Steps:
01 -
Grab the bars with the extra parchment and pull them out of the pan. Move them to a board. Cut 18 squares and wipe the knife after every slice to keep edges tidy. Pop them in a covered box in your fridge.
02 -
Let the treats stay out for at least an hour so they're no longer warm. When they're at room temp, cover them up and pop them in the fridge until totally cold and firm.
03 -
Pour that lemon-raspberry mix all over your cooled base. Slide it back in at 160°C and bake between 20 and 25 minutes. It's ready when the middle jiggles just a little.
04 -
Whisk sugar and corn starch together till you don't see clumps. Crack in the eggs and mix until it's smooth, no streaks. Pour in the raspberry puree (make sure it's cooled) and fresh lemon juice. Give it a good final blend until silky.
05 -
Give the base 20 to 25 minutes in the oven so it turns light gold and sets up. Take it out, poke it gently all over with a fork but don't go through. Keep it in the pan until it's cool.
06 -
Turn your oven to 160°C. Get your 23 x 33 cm pan lined with parchment, letting some hang over the sides. In a bowl, toss together the flour, corn starch, salt, and sugar. Pour in the melted butter and stir until it looks like dough. Pat and press it into the pan, bringing it up the sides a little if you can.
07 -
Toss your raspberries in a blender and make them super smooth. Push the puree through a fine sieve to get rid of seeds. Move it to a saucepan and cook on low heat, giving it regular stirs. When what's left is about 60 ml and it's thickened up, take it off and let it cool down.
# Notes:
01 -
If you use frozen berries, they often need extra simmering since they're packed with more water.
02 -
Go with fresh lemon juice for the brightest, punchiest flavor.
03 -
Chill the bars really well before cutting—that way, you'll get nice, clean squares.
04 -
Making a small batch? Just cut every ingredient in half and grab a 20 x 20 cm tin. You'll want to check them sooner because bake times will shrink.
05 -
These keep fresh up to five days in an airtight container in the fridge.