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Lemon Raspberry Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 6 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Lemon Raspberry Bars combine a buttery shortbread base with a tangy lemon and reduced raspberry topping, creating a perfectly balanced dessert that is both refreshing and sweet. The bars feature a homemade raspberry puree reduced to intensify flavor, layered atop a crisp, golden crust, and finished with a luscious lemon custard. Ideal for parties, afternoon tea, or a delightful treat any time of year.

Ingredients

Raspberry Puree

  • 2 cups raspberries (250 grams) (fresh or frozen)

Shortbread Base

  • 2 1/4 cups all-purpose flour (281 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (226 grams) (melted)

Lemon Raspberry Layer

  • 1 1/2 cups granulated sugar (300 grams)
  • 1/3 cup corn starch (40 grams)
  • 6 large eggs
  • 1/4 cup reduced raspberry puree (60 ml) (reduced from 2 cups raspberries)
  • 3/4 cup lemon juice (180 ml) (freshly squeezed)

Instructions

  1. Make Raspberry Puree: Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree into a metal sifter a little at a time and push through to remove seeds (optional). Transfer the seedless puree to a small saucepan over low-medium heat and gently boil down for 15-20 minutes, until thickened to about 1/4 – 1/3 cup. Remove from heat and let cool.
  2. Prepare Shortbread Base: Preheat oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang. In a medium bowl, whisk together flour, sugar, corn starch, and salt. Stir in melted butter until a thick dough forms. Press the dough evenly into the bottom of the prepared pan, creating a slight lip around edges.
  3. Bake Shortbread Base: Bake in the preheated oven for 20-25 minutes, or until the top is set and lightly golden. Remove from oven and gently prick the surface with a fork, being careful not to pierce through to the bottom. Meanwhile, prepare the filling.
  4. Make Lemon Raspberry Layer: In a large bowl, whisk together sugar and corn starch to break up lumps. Add eggs and whisk until combined. Stir in cooled reduced raspberry puree, then carefully whisk in lemon juice. The mixture will be liquidy.
  5. Assemble and Bake: Pour the lemon raspberry mixture evenly over the baked shortbread base. Return to oven and bake at 325°F (160°C) for another 20-25 minutes, or until the top is set.
  6. Cool and Chill: Remove from oven and allow bars to cool in the pan for at least 1 hour until room temperature. Then cover and refrigerate for at least 2 hours to fully set.
  7. Slice and Serve: Use the parchment overhang to lift bars from the pan. Transfer to a cutting board and slice with a sharp knife, wiping blade clean between cuts for neat slices. Store remaining bars in the refrigerator.

Notes

  • Reducing the raspberry puree intensifies the flavor and prevents excess moisture in the bars.
  • Pricking the shortbread before adding the lemon layer helps prevent bubbling and uneven baking.
  • Using freshly squeezed lemon juice gives the best bright and natural flavor.
  • Bars taste best when chilled well, allowing the lemon layer to fully set.
  • Store bars refrigerated and consume within 3-4 days for optimal freshness.

Find it online: https://evelynscooking.com/lemon-raspberry-bars-recipe/