Description
Delicious and refreshing dessert bars combining sweet raspberries with zesty lemon.
Ingredients
Scale
- 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