Lemon Raspberry Bars
Lemon Raspberry Bars feature a buttery shortbread crust topped with a tangy lemon-raspberry custard, balancing sweetness and tartness with a vibrant pink hue, perfect for spring and summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Total Time: Approximately 3 hours (including chilling time)
- Yield: Approximately 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups raspberries (250 grams), fresh or frozen
2 1/4 cups all-purpose flour (281 grams)
1/2 cup granulated sugar (100 grams)
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup unsalted butter (226 grams), melted
1 1/2 cups granulated sugar (300 grams)
1/3 cup cornstarch (40 grams)
6 large eggs
1/4 cup reduced raspberry puree (60 ml)
3/4 cup lemon juice (180 ml), freshly squeezed
Instructions
- Blend raspberries until smooth. Optionally strain through a fine mesh sieve to remove seeds.
- Simmer raspberry puree over low-medium heat until reduced to about 1/4 to 1/3 cup. Allow to cool.
- Preheat oven to 325°F (160°C). Line a 9x13 inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, 1/2 cup sugar, 1 tablespoon cornstarch, and salt.
- Stir in melted butter until mixture is thick. Press dough into prepared pan, creating a slight lip around edges.
- Bake shortbread crust for 20-25 minutes until set and lightly golden.
- In a large bowl, whisk together 1 1/2 cups sugar and 1/3 cup cornstarch.
- Add eggs, reduced raspberry puree, and lemon juice, whisking until smooth.
- Pour lemon raspberry mixture over baked crust.
- Bake for 20-25 minutes until top is set.
- Allow bars to cool completely in pan on a wire rack.
- Chill in refrigerator for at least 2 hours before slicing.
- Optional: Dust with powdered sugar before serving.
Notes
- Use fresh or frozen raspberries for the puree; no need to thaw if frozen.
- To prevent soggy crust, create a lip around the edges and optionally prick the crust with a fork before baking.
- For gluten-free version, substitute all-purpose flour with a gluten-free blend.
- For vegan version, replace eggs with flaxseed mixture and use dairy-free butter.
- Use freshly squeezed lemon juice for best flavor.
- Bars can be made a day ahead and stored refrigerated.
- Use a sharp knife dipped in hot water to cut neat bars.
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 220 kcal
- Sugar: 25 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 75 mg
Find it online: http://recipesbyjanet.com/lemon-raspberry-bars/
