Description
These bright, beautiful bars combine a buttery shortbread crust, a silky lemon raspberry curd, and a layer of vibrant, tangy raspberry puree that delivers stunning contrast in both flavor and appearance. Perfect for summer gatherings with an ideal sweet-tart balance.
Ingredients
Scale
- 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 corn starch
- 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
- 3/4 cup fresh lemon juice (180 ml)
- Powdered sugar for dusting
- Extra raspberries for garnish
Instructions
- In a small saucepan over medium heat, combine 2 cups of raspberries. Cook, stirring and mashing berries occasionally, until the mixture boils and thickens slightly—about 5 to 8 minutes.
- Use a fine mesh strainer to push the puree through into a bowl, removing seeds. Return the seedless puree to the pan and simmer to reduce down to 1/4 cup (about 10-12 minutes), stirring often to prevent scorching. Set aside to cool.
- Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving overhang for easy removal later.
- In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt.
- Stir in 1 cup melted butter until the mixture is evenly moistened and sandy. Press the shortbread dough firmly and evenly into the prepared pan.
- Bake for 18-20 minutes, until just beginning to set and the edges are lightly golden. Remove from oven but leave the oven on.
- In another bowl, whisk 1 1/2 cups sugar with 1/3 cup cornstarch until combined and lump-free. Add 6 eggs, one at a time, whisking well after each.
- Slowly add 3/4 cup lemon juice and the reserved 1/4 cup reduced raspberry puree, whisking until blended and perfectly smooth.
- Pour the lemon raspberry mixture over the warm shortbread crust. Gently tilt the pan to spread the filling evenly.
- Bake for 25-28 minutes, until the center is just set with a slight jiggle.
- Remove from oven and cool at room temperature for at least 2 hours, then transfer to the fridge to chill for a minimum of 2 more hours (overnight is even better).
- Use the parchment overhang to lift the whole bar slab from the pan. Place on a cutting board and slice into squares with a sharp, damp knife for clean edges.
- Dust generously with powdered sugar and top with fresh raspberries, if desired.
Notes
- Always use fresh lemon juice for the brightest flavor
- Press the shortbread crust firmly and evenly for best results
- Strain the raspberry puree for the smoothest filling
- Chill bars thoroughly for clean slices and proper texture
- Wipe your knife clean between each slice for beautiful edges
- Dust with powdered sugar just before serving
- If bars seem too soft after chilling, freeze for 20-30 minutes before slicing
- Store in refrigerator for up to 5 days or freeze for up to 2 months
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 19g
- Sodium: 42mg
- Fat: 9g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 57mg
Keywords: lemon bars, raspberry bars, summer dessert, citrus dessert, shortbread crust, lemon curd, fruit bars, bake sale treats