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–+ servings

Lemon Raspberry Bars

These lemon raspberry bars offer a vibrant explosion of sweet and tart flavors, with a buttery shortbread base that melts in your mouth, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 2 cup all-purpose flour Use spoon and level method to measure accurately.
  • 1/2 cup granulated sugar For the base.
  • 1 cup unsalted butter Melted.
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt To enhance flavor.
For the Lemon Raspberry Filling
  • 2 cup raspberries Fresh or frozen.
  • 1 1/2 cup granulated sugar
  • 1/3 cup corn starch
  • 6 large eggs
  • 3/4 cup lemon juice Freshly squeezed.
  • 1/4 cup reduced raspberry puree Reduced from 2 cups raspberries.

Method
 

Preparation
  1. Prepare the raspberry puree by simmering the raspberries until they break down, then strain to achieve a smooth texture.
  2. Combine flour, sugar, and melted butter in a bowl to create the shortbread base. Press it into the pan.
  3. Mix the lemon raspberry filling ingredients: eggs, sugar, corn starch, lemon juice, and reduced raspberry puree.
Baking
  1. Bake the shortbread layer at 350°F (175°C) for about 15-20 minutes, or until golden brown.
  2. Pour the lemon raspberry filling over the baked shortbread base and bake for an additional 30-35 minutes, or until set with a slight jiggle in the center.
Cooling and Serving
  1. Let the bars cool completely before slicing for cleaner cuts.
  2. Serve chilled or at room temperature.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 100mgFiber: 1gSugar: 15g

Notes

To maintain freshness, store the sliced bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months.

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