Easy Lemon Raspberry Bars
Remember those classic lemon bars? You know, the ones with that bright, tangy kick and a melt-in-your-mouth shortbread crust? Well, imagine taking that sunshiney goodness and adding the sweet-tart magic of raspberries. Yep, we're making Lemon Raspberry Bars today, and let me tell you, they are an absolute dream! They just scream springtime picnics or a cozy afternoon treat, bringing a little bit of brightness no matter the weather outside. These bars are so incredibly easy to whip up, and they disappear even faster!
Equipment
- Blender or Food Processor
- Metal Sifter
- small saucepan
- Medium bowl
- Large bowl
- 9x13 inch baking pan
- Parchment paper
- Wire rack
- Whisk
- Sharp knife
Ingredients
For the Raspberry Puree Magic
- 2 cups raspberries fresh or frozen, for puree
For the Buttery Shortbread Base
- 2.25 cups all-purpose flour
- 0.5 cup granulated sugar for the shortbread
- 1 tbsp corn starch for the shortbread base
- 0.25 tsp salt
- 1 cup unsalted butter melted
For the Lemon Raspberry Layer
- 1.5 cups granulated sugar for the filling
- 0.33 cup corn starch for the filling
- 6 large eggs
- 0.25 cup reduced raspberry puree about 1/4 - 1/3 cup (60ml)
- 0.75 cup fresh lemon juice
Instructions
- Step 1: Make and reduce the raspberry puree. Pop 2 cups of raspberries into a blender or food processor and pulse until smooth. Pass the puree through a metal sifter set over a bowl to remove seeds. Transfer the seedless puree to a small saucepan over low-medium heat and gently boil for 15-20 minutes until reduced to about 1/4 - 1/3 cup. Let cool completely.
- Step 2: Preheat oven to 325°F (160°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving overhang on the long sides. In a medium bowl, whisk together 2 1/4 cups flour, 1/2 cup granulated sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt. Pour in 1 cup melted butter and stir until combined.
- Step 3: Dump the shortbread mixture into the prepared pan and press it firmly and evenly across the bottom and up the sides to create a slight lip (about half an inch high). Bake for 20-25 minutes, or until set and lightly golden. Remove from oven and gently prick the hot shortbread all over with a fork (do not go all the way through).
- Step 4: While the shortbread bakes, make the filling. In a large bowl, whisk together 1 1/2 cups granulated sugar and 1/3 cup corn starch until lump-free. Whisk in the 6 large eggs one at a time until smooth. Stir in the cooled reduced raspberry puree, then carefully whisk in the 3/4 cup fresh lemon juice.
- Step 5: Pour the lemon raspberry filling evenly over the warm, pricked shortbread base in the pan. Place the pan back into the oven (still at 325°F/160°C) and bake for another 20-25 minutes, or until the top is set and the center is only slightly jiggly.
- Step 6: Remove the pan from the oven. Let the bars cool completely in the pan on a wire rack for at least 1 hour, or until they reach room temperature. Once cooled, cover the pan and place it in the fridge to chill for at least 2 hours.
- Step 7: When ready to slice, use the parchment paper overhang to lift the bars from the pan onto a cutting board. Use a sharp knife to slice into squares or rectangles, wiping the blade clean with a damp paper towel after each slice for the cleanest cuts. Store any leftover bars in the fridge.
Notes
Tips for Success: Don't skip reducing the puree; it's crucial for flavor concentration and proper setting. Use fresh lemon juice for the brightest flavor. Gently prick the shortbread surface, not all the way through. Chilling completely is essential for clean slicing—patience is key! Use a sharp knife and wipe it clean between cuts for perfect squares.
How to Store: Store Lemon Raspberry Bars in an airtight container in the refrigerator for about 3-4 days. Enjoy them cold or let them sit at room temperature for a few minutes before serving.