Print

Lemon Raspberry Bars Recipe

Print Recipe

★★★★★

4.8 from 79 reviews

These Lemon Raspberry Bars feature a buttery shortbread base topped with a tangy lemon and reduced raspberry puree layer, creating a perfect balance of sweet and tart in every bite. Ideal for a refreshing dessert or a sophisticated snack, this recipe combines fresh raspberries and lemon juice into a deliciously thick, smooth filling baked over a crisp, golden crust.

Ingredients

Scale

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 freshly squeezed lemon juice (180 ml)

Instructions

  1. Prepare 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, pressing through to remove seeds. Transfer the seedless puree to a small saucepan over low-medium heat and gently boil to reduce excess liquid until thickened, about 15-20 minutes, yielding about 1/4 to 1/3 cup. Remove from heat and let cool.
  2. Make Shortbread Base: Preheat the oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together flour, sugar, corn starch, and salt. Stir in melted butter until mixture is thick. Press dough evenly into the prepared pan, creating a slight lip around the edges. Bake for 20-25 minutes until set and lightly golden. Remove from oven and gently prick the surface with a fork without piercing all the way through.
  3. Prepare Lemon Raspberry Layer: While the base bakes, whisk together sugar and corn starch in a large bowl to remove lumps. Whisk in eggs, then add the cooled reduced raspberry puree. Carefully whisk in the freshly squeezed lemon juice, creating a liquid mixture.
  4. Assemble and Bake: Pour the lemon raspberry mixture over the baked shortbread base. Return to oven and bake at 325°F (160°C) for another 20-25 minutes until the top layer is set.
  5. Cool and Chill: Remove from oven and cool bars in the pan at room temperature for at least 1 hour. Cover and refrigerate for at least 2 hours to fully set.
  6. Slice and Serve: Use the parchment overhang to lift the bars from the pan. Place on a cutting board and slice with a sharp knife, wiping the knife clean after each cut for neat edges. Store leftover bars in the refrigerator.

Notes

  • Reducing the raspberry puree is key for a thick, flavorful topping; avoid rushing this step for best results.
  • Pricking the shortbread base gently allows steam to escape without creating holes that go through the crust.
  • Freshly squeezed lemon juice is preferred for vibrant flavor and acidity balance.
  • Use parchment paper with an overhang to easily lift bars out for clean slicing.
  • Bars keep well refrigerated for several days and can be served chilled or at room temperature.

Keywords: lemon raspberry bars, shortbread bars, berry dessert, lemon dessert, summer bars, baked lemon bars

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