Lemon Raspberry Bars
These lemon raspberry bars combine the tartness of raspberries with the brightness of lemon, creating a delightful dessert that feels right at home on any occasion.
Ingredients
For the crust
- 2 cup raspberries (250 grams, fresh or frozen) Choose fresh or frozen raspberries based on availability.
- 2 1/4 cup all-purpose flour (281 grams, adds structure) This will form the base of the bars.
- 1/2 cup granulated sugar (100 grams, for sweetness) Used for the crust.
- 1 tablespoon corn starch (provides stability) Helps to stabilize the crust.
- 1/4 teaspoon salt (enhances flavor) Brings out the flavors of the crust.
- 1 cup unsalted butter (226 grams, melted, adds richness) Melted before adding to the crust mixture.
For the filling
- 1 1/2 cups granulated sugar (300 grams, for sweet filling) Provides sweetness.
- 1/3 cup corn starch (40 grams, thickens filling) Thickens the filling.
- 6 large eggs (provide structure and moisture) Ensure they are at room temperature for best results.
- 1/4 cup reduced raspberry puree (60 ml, contributes fruitiness) Enhances the raspberry flavor.
- 3/4 cup lemon juice (180 ml, freshly squeezed, adds brightness) Always use fresh lemon juice for better flavor.
Instructions
Preparation of the crust
- In a mixing bowl, combine the flour, half a cup of granulated sugar, a tablespoon of corn starch, and a quarter teaspoon of salt.
- Melt the butter in a separate bowl and pour it over the dry mixture. Stir until it resembles coarse crumbs.
- Press the crust mixture firmly into the bottom of a greased baking dish.
- Bake the crust in the oven for about 20 minutes or until edges begin to turn golden.
Preparation of the filling
- In a clean mixing bowl, whisk together the remaining 1 1/2 cups of granulated sugar and 1/3 cup of corn starch until well combined.
- Crack in the six large eggs, one at a time, beating them in fully before adding the next.
- Add in the 1/4 cup of reduced raspberry puree and 3/4 cup of freshly squeezed lemon juice and stir gently until the filling is uniform.
Assembly and final baking
- Carefully pour the filling mixture over the pre-baked crust.
- Return the dish to the oven for another 25 to 30 minutes until the filling has set and the top appears slightly puffed.
- Let the bars cool completely in the baking dish before cutting.
- Slice the bars into squares and dust with powdered sugar if desired.
Notes
Adjust the sweetness of the filling by adding more or less sugar based on your preference. Let the bars cool completely for best results.