Lemon Raspberry Bars: A Perfect Tangy Delight
Lemon bars are a staple of many dessert tables, beloved for their balance of tartness and sweetness, with a buttery shortbread base that melts in your mouth. But if you’re looking for something a bit more exciting, look no further than these Lemon Raspberry Bars. This vibrant twist on the traditional lemon bar combines the tartness of fresh lemons with the bright, juicy flavor of raspberries, creating a dessert that’s both tangy and sweet. The layers of raspberry puree, lemon custard, and shortbread create a treat that’s as visually stunning as it is delicious. Each bite is a refreshing burst of citrus and berry goodness, with a soft, creamy texture balanced by the crisp shortbread crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes (including cooling & chilling)
- Yield: 18 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Raspberry Puree:
- 2 cups raspberries (fresh or frozen) – Raspberries provide the bright berry flavor that complements the tartness of the lemon. Fresh raspberries work beautifully, but if they’re out of season, frozen raspberries can also be used. If using frozen raspberries, be aware that they will take longer to boil down because of the extra liquid.
Shortbread Base:
- 2 ¼ cups all-purpose flour – The foundation of any great shortbread, this ingredient provides structure and texture.
- ½ cup granulated sugar – The sugar helps balance the richness of the butter and provides a subtle sweetness to the crust.
- 1 tablespoon cornstarch – This helps give the crust its melt-in-your-mouth texture while ensuring it doesn’t crumble too easily.
- ¼ teaspoon salt – A small pinch of salt enhances the flavor of the shortbread, complementing the sweetness of the sugar and butter.
- 1 cup unsalted butter (226 grams), melted – Butter is the key to a tender, flaky shortbread base, creating a rich and buttery layer that contrasts perfectly with the tangy filling.
Lemon Raspberry Layer:
- 1 ½ cups granulated sugar – This is the sweet counterpart to the tart lemon juice and raspberry puree, balancing out the acidity.
- ⅓ cup cornstarch – Used to thicken the lemon raspberry filling, this ensures it sets properly.
- 6 large eggs – Eggs provide the custard-like texture for the lemon raspberry filling, helping it firm up as it cools.
- ¼ cup reduced raspberry puree (60 ml) – This concentrated raspberry puree adds depth of flavor to the filling, ensuring the raspberry taste stands out.
- ¾ cup freshly squeezed lemon juice (180 ml) – Fresh lemon juice is essential for the tangy, refreshing flavor that defines this dessert.
With these ingredients, you’re ready to get started. Now, let’s walk through the step-by-step instructions.
Instructions
Step 1: Prepare the Raspberry Puree
The first step is to create the raspberry puree. Add the raspberries to a blender or food processor and pulse until smooth. To remove the seeds for a smoother texture, pour the puree into a fine mesh sieve or sifter and gently press it through with a spoon. This step is optional but recommended if you prefer a silky smooth filling without any raspberry seeds.
Once you’ve removed the seeds, transfer the puree to a small saucepan over low-medium heat. Let it gently simmer, stirring occasionally, for 15-20 minutes, until the puree has thickened and reduced to about ¼ to ⅓ cup. This concentrated raspberry puree adds a rich berry flavor to the filling. Once it’s thickened, remove it from the heat and allow it to cool as you prepare the shortbread crust.
Step 2: Make the Shortbread Base
While the raspberry puree is cooling, preheat your oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper. The parchment paper will make it easier to lift the bars out of the pan once they’re set.
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, cornstarch, and salt. Stir in the melted butter until the mixture is thick and crumbly. Press the dough evenly into the bottom of the prepared pan, creating a slight lip around the edges to help contain the filling.
Bake the crust in the preheated oven for 20-25 minutes, or until the top is golden and firm to the touch. Once baked, remove it from the oven and gently prick the top of the shortbread with a fork to prevent it from puffing up. Let the shortbread cool while you make the lemon raspberry filling.
Step 3: Prepare the Lemon Raspberry Filling
While the shortbread is baking, you can prepare the lemon raspberry custard filling. In a large mixing bowl, whisk together the granulated sugar and cornstarch to ensure there are no lumps. Add the eggs one at a time, whisking well after each addition. Once the eggs are fully incorporated, fold in the cooled reduced raspberry puree, followed by the freshly squeezed lemon juice.
The mixture will be thin, but that’s perfectly fine. Pour the lemon raspberry filling over the cooled shortbread crust and spread it into an even layer.
Step 4: Bake the Lemon Raspberry Bars
Bake the bars at 325°F (160°C) for another 20-25 minutes, or until the top is set. The center should be firm, but the bars will continue to firm up as they cool. Remove them from the oven and let them cool in the pan for at least 1 hour at room temperature.
Step 5: Chill and Slice the Bars
Once the bars have cooled to room temperature, cover the pan and refrigerate them for at least 2 hours to allow the filling to set completely. The chilling time will ensure that the bars hold their shape when sliced.
When you’re ready to serve, lift the bars out of the pan using the parchment paper overhang and transfer them to a cutting board. Slice the bars into 18 equal pieces. For clean cuts, wipe the knife between each slice.
Notes
- Fresh or Frozen Berries: You can use either fresh or frozen raspberries for the puree. If using frozen raspberries, they may release more liquid, so it will take a bit longer to reduce them into a thicker puree.
- Lemon Juice: Always use freshly squeezed lemon juice rather than bottled lemon juice for the best flavor. Bottled lemon juice can have an artificial taste and is much more acidic than fresh lemon juice.
- Make it Gluten-Free: If you need a gluten-free version of this recipe, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.
- Substitute the Raspberry: If raspberries are out of season or unavailable, you can substitute with other berries, such as blackberries or blueberries, or even a combination of berries for a mixed berry version.
- Serving Suggestions: These bars are perfect on their own, but you can also top them with whipped cream or a dusting of powdered sugar for added elegance. For an extra touch, garnish with fresh raspberries or lemon zest before serving.