Why Make This Recipe
Lemon Raspberry Bars are a delightful treat that combines the bright flavor of lemons with the sweet and tangy taste of raspberries. These bars are perfect for any occasion, whether it’s a summer picnic, a party dessert, or simply a snack at home. They are refreshing, easy to make, and a great way to enjoy fresh raspberries. Plus, the contrast of the shortbread base and the creamy lemon raspberry layer makes each bite a delicious experience!
How to Make Lemon Raspberry Bars
Making Lemon Raspberry Bars involves a few simple steps that lead to a wonderful dessert. Here’s how to create this tasty treat.
Ingredients:
- 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 corn starch (40 grams)
- 6 large eggs
- 1/4 cup reduced raspberry puree (60 ml) (reduced from 2 cups raspberries)
- 3/4 cup lemon juice (180 ml) (freshly squeezed)
Directions:
Raspberry Puree: Start by making the raspberry puree. If using fresh raspberries, simply blend them until smooth. If you’re using frozen raspberries, thaw and then blend. Cook the blended raspberries in a pot over medium heat, stirring frequently until the mixture reduces. Set aside to cool.
Shortbread Base: Preheat your oven to 350°F (175°C). In a bowl, combine 2 1/4 cups of flour, 1/2 cup of sugar, 1 tablespoon of corn starch, and 1/4 teaspoon of salt. Add in the melted butter and mix until combined. Press this mixture into the bottom of a greased baking dish. Bake for about 20 minutes or until golden brown.
Lemon Raspberry Layer: In another large bowl, whisk together 1 1/2 cups of sugar, 1/3 cup of corn starch, and eggs until well combined. Stir in the reduced raspberry puree and the fresh lemon juice. Pour this mixture over the baked shortbread base.
Bake for an additional 25-30 minutes until the lemon filling is set. Allow it to cool completely before cutting into squares.
How to Serve Lemon Raspberry Bars
Serve Lemon Raspberry Bars chilled or at room temperature. For an added touch, you can dust them with powdered sugar or garnish with fresh raspberries and mint leaves. They are perfect for coffee or tea time and make a lovely dessert after a meal.
How to Store Lemon Raspberry Bars
To store Lemon Raspberry Bars, keep them in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage. Just make sure to wrap them tightly to prevent freezer burn. When you’re ready to enjoy them, let them thaw in the refrigerator overnight.
Tips to Make Lemon Raspberry Bars
- To enhance the flavor, use freshly squeezed lemon juice instead of bottled juice.
- You can adjust the amount of sugar based on the sweetness of the raspberries.
- Let the bars cool completely before cutting to maintain neat squares.
Variation
For a different twist on this recipe, consider adding a layer of cream cheese on top of the shortbread base before adding the lemon raspberry layer. This adds a creamy element that pairs well with the tartness of the lemons and raspberries.
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work well in this recipe. Just be sure to thaw and drain them before using to avoid excess moisture.
2. How can I tell when the lemon filling is set?
The lemon filling should be slightly firm to the touch and not jiggly when you remove it from the oven.
3. Can I use a different fruit for this recipe?
Absolutely! You can substitute raspberries with other berries such as blueberries or blackberries, or even try adding chopped strawberries. Just adjust the amount of sugar as needed based on the fruit’s sweetness.
Lemon Raspberry Bars
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful bars combining the bright flavor of lemons with sweet and tangy raspberries, perfect for any occasion.
Ingredients
- 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 corn starch (40 grams)
- 6 large eggs
- 1/4 cup reduced raspberry puree (60 ml) (reduced from 2 cups raspberries)
- 3/4 cup lemon juice (180 ml) (freshly squeezed)
Instructions
- Start by making the raspberry puree. If using fresh raspberries, simply blend them until smooth. If you’re using frozen raspberries, thaw and then blend. Cook the blended raspberries in a pot over medium heat, stirring frequently until the mixture reduces. Set aside to cool.
- Preheat your oven to 350°F (175°C). In a bowl, combine 2 1/4 cups of flour, 1/2 cup of sugar, 1 tablespoon of corn starch, and 1/4 teaspoon of salt. Add in the melted butter and mix until combined. Press this mixture into the bottom of a greased baking dish. Bake for about 20 minutes or until golden brown.
- In another large bowl, whisk together 1 1/2 cups of sugar, 1/3 cup of corn starch, and eggs until well combined. Stir in the reduced raspberry puree and the fresh lemon juice. Pour this mixture over the baked shortbread base.
- Bake for an additional 25-30 minutes until the lemon filling is set. Allow it to cool completely before cutting into squares.
Notes
Serve chilled or at room temperature; dust with powdered sugar or garnish with fresh raspberries and mint leaves.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: lemon raspberry bars, dessert, summer treat, baking, refreshing dessert
