Why Make This Recipe
Lemon Raspberry Bars are a delicious and refreshing dessert perfect for any occasion. They combine the sweet and tart flavor of raspberries with the bright taste of lemon. Whether you’re looking for a tasty treat for a gathering or a simple dessert to enjoy at home, these bars are sure to impress everyone. Their colorful appearance and delightful taste make them a favorite among both kids and adults.
How to Make Lemon Raspberry Bars
Making Lemon Raspberry Bars is quite simple and involves just a few steps. You will start by creating a raspberry puree and a buttery shortbread base. Then, you will prepare a lemon raspberry layer that is rich and zesty. Once baked, these bars can be cut into squares or rectangles to serve.
Ingredients:
- 2 cup raspberries (250 grams) (fresh or frozen)
- 2 1/4 cup 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 – see step 1 in the recipe below)
- 3/4 cup lemon juice (180 ml) (freshly squeezed)
Directions:
Raspberry Puree: Start by blending 2 cups of raspberries until smooth. Strain the mixture through a fine sieve to remove seeds. Reduce the puree in a pot over medium heat until it becomes thicker. Set aside to cool.
Shortbread Base: Preheat your oven to 350°F (175°C). In a bowl, mix 2 1/4 cups flour, 1/2 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt. Pour in 1 cup melted butter and mix until combined. Press this mixture into the bottom of a greased baking pan. Bake for about 20 minutes or until lightly golden.
Lemon Raspberry Layer: In a separate bowl, whisk together 1 1/2 cups sugar, 1/3 cup corn starch, and 6 large eggs until smooth. Stir in the reduced raspberry puree and 3/4 cup lemon juice. Mix well until everything is combined. Pour this mixture over the baked shortbread base.
Bake for an additional 25-30 minutes until the top sets and is slightly golden. Let it cool completely before cutting into squares.
How to Serve Lemon Raspberry Bars
To serve Lemon Raspberry Bars, cut them into squares and place them on a serving platter. You can dust them with powdered sugar for an extra touch. They are delicious on their own, but you can also serve them with whipped cream or a scoop of vanilla ice cream for a delightful pairing.
How to Store Lemon Raspberry Bars
Lemon Raspberry Bars can be stored in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze individual squares in a freezer-safe container for up to three months. Just make sure to thaw them in the fridge before serving.
Tips to Make Lemon Raspberry Bars
- Use fresh lemons for the best flavor in the lemon juice.
- Ensure the raspberry puree is well-reduced to achieve a lovely texture in the bars.
- Be careful not to overbake; you want the center to remain slightly soft for a perfect bite.
- Feel free to add a little lemon zest to enhance the lemony flavor.
Variation
For a different twist, you can replace raspberries with blueberries or strawberries. You can also mix different berries together to create a mixed berry version of the bars.
FAQs
1. Can I use frozen raspberries?
Yes, frozen raspberries work well in this recipe. Just make sure to thaw and drain them before use.
2. Can I make these bars without eggs?
Substitutes like flax eggs or applesauce might work, but they can change the texture. It’s best to stick to the original recipe for the best results.
3. How long do these bars last at room temperature?
Lemon Raspberry Bars can sit at room temperature for about 2-3 days, but it’s better to store them in the fridge to keep them fresh longer.
Lemon Raspberry Bars
- Total Time: 65 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delicious and refreshing dessert bars combining sweet raspberries with zesty lemon.
Ingredients
- 2 cups raspberries (250 grams)
- 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)
- 3/4 cup lemon juice (180 ml, freshly squeezed)
Instructions
- Start by blending 2 cups of raspberries until smooth. Strain the mixture through a fine sieve to remove seeds. Reduce the puree in a pot over medium heat until it becomes thicker. Set aside to cool.
- Preheat your oven to 350°F (175°C). In a bowl, mix 2 1/4 cups flour, 1/2 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt. Pour in 1 cup melted butter and mix until combined. Press this mixture into the bottom of a greased baking pan. Bake for about 20 minutes or until lightly golden.
- In a separate bowl, whisk together 1 1/2 cups sugar, 1/3 cup corn starch, and 6 large eggs until smooth. Stir in the reduced raspberry puree and 3/4 cup lemon juice. Mix well until everything is combined. Pour this mixture over the baked shortbread base.
- Bake for an additional 25-30 minutes until the top sets and is slightly golden. Let it cool completely before cutting into squares.
Notes
Dust with powdered sugar before serving. Serve with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg
Keywords: Lemon Raspberry Bars, Dessert, Fruit Bars, Summer Desserts, Easy Dessert Recipes
