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Lemon Raspberry Bars

These creamy and tangy Lemon Raspberry Bars are the perfect blend of tart lemons and sweet raspberries, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the raspberry puree
  • 2 cups raspberries (fresh or frozen) If using frozen, thaw before blending.
For the shortbread base
  • 2 1/4 cups all-purpose flour This forms the base crust.
  • 1/2 cup granulated sugar For sweetness in the crust.
  • 1 tablespoon corn starch Helps create a crumbly texture.
  • 1/4 teaspoon salt Enhances the flavors.
  • 1 cup unsalted butter (melted) Melted for mixing into the crust.
For the filling
  • 1 1/2 cups granulated sugar Sweetens the filling.
  • 1/3 cup corn starch Helps to thicken the filling.
  • 6 large eggs Provides structure and richness.
  • 3/4 cup lemon juice (freshly squeezed) Best for flavor; replace with bottled if necessary.
  • 1/4 cup reduced raspberry puree Enhances the raspberry flavor in the filling.

Method
 

Preparation of the raspberry puree
  1. Blend 2 cups of raspberries until smooth. If using frozen, thaw them first. Strain to remove seeds if desired. Warm the purée over low heat until thickened, then cool it.
Making the shortbread base
  1. In a mixing bowl, combine 2 1/4 cups flour, 1/2 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt. Slowly mix in 1 cup melted butter until crumbly.
Pressing the base
  1. Press the mixture firmly into a greased baking pan. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden.
Preparing the filling
  1. Whisk together 1 1/2 cups sugar, 1/3 cup corn starch, and 6 eggs in another bowl until smooth. Gently fold in 3/4 cup lemon juice and 1/4 cup reduced raspberry puree until well combined.
Combining and final baking
  1. Pour the creamy filling over the baked shortbread base. Bake for another 25-30 minutes until set, allowing it to spring back when gently poked. Cool completely before slicing.

Notes

To enhance, dust with powdered sugar, serve with whipped cream or vanilla ice cream. Leftovers can be stored in an airtight container in the fridge for up to a week.