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This lemon raspberry bars recipe transforms the classic lemon bar into something extraordinary with the addition of fresh raspberry puree. The contrast between the buttery shortbread base and the vibrant, tangy lemon raspberry custard creates a dessert that's both familiar and surprisingly unique.
I first made these bars for a summer garden party and they disappeared within minutes. The stunning pink hue from the raspberries makes them instantly appealing, and guests always ask for the recipe after their first bite.
Ingredients
- Fresh or frozen raspberries: Provide the beautiful color and fruity flavor. Fresh berries offer brighter flavor, but frozen work perfectly when berries aren't in season.
- All purpose flour: Creates the perfect tender but sturdy base for these bars. Use unbleached for best flavor.
- Granulated sugar: Balances the tartness of both lemon and raspberries without overwhelming.
- Cornstarch: Helps thicken both the custard layer and adds tenderness to the shortbread base.
- Unsalted butter: Adds richness to the shortbread layer. Make sure it's good quality for the best flavor.
- Fresh lemons: Absolutely essential. Bottled juice will ruin the delicate flavor balance and is too acidic.
- Large eggs: Provide structure and richness to the custard layer. Room temperature eggs incorporate more smoothly.
Step-by-Step Instructions
- Make the Raspberry Puree:
- Add raspberries to blender and pulse until completely smooth. This releases all the vibrant flavor and color from the berries. If using frozen berries, no need to thaw them first.
- Strain the Seeds:
- Push puree through a fine mesh sieve to remove the seeds. This creates a silky smooth texture in the final bars and prevents any grittiness. Take your time with this step for best results.
- Reduce the Puree:
- Simmer the strained puree over medium low heat for about 15 to 20 minutes until thickened and reduced to about 1/4 cup. This concentrates the flavor and removes excess moisture that would make your bars soggy.
- Prepare the Shortbread Base:
- Mix dry ingredients thoroughly then add melted butter to form a thick dough. The texture should be somewhat crumbly but press together easily when squeezed.
- Bake the Base:
- Press dough firmly and evenly into parchment lined pan, creating a slight lip around the edges to help contain the filling. Bake until just barely golden for the perfect texture.
- Make the Lemon Raspberry Layer:
- Whisk sugar with cornstarch first to prevent lumps, then add eggs and finally the liquid ingredients. The mixture will be quite thin but will set up beautifully during baking.
- Final Bake:
- Pour filling over the still warm shortbread base and return to oven. Bake until the custard is just set but still has the slightest jiggle in the center when the pan is gently shaken.
- Chill Properly:
- Allow bars to cool completely at room temperature before refrigerating for at least 2 hours. This gradual cooling prevents cracks and ensures perfect texture.
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The secret to the perfect texture in these bars is patience during the cooling process. I learned after many batches that rushing this step leads to a filling that hasn't properly set. Now I always make these a day ahead when serving to guests, and the flavor actually improves overnight.
Storage Tips
These lemon raspberry bars store beautifully in the refrigerator for up to 5 days in an airtight container. For longer storage, you can freeze them individually wrapped in plastic then placed in a freezer bag for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator rather than at room temperature for the best texture.
Substitution Ideas
While this recipe shines with raspberries, you can experiment with other berries. Blackberries create a deeper purple filling with a slightly earthier flavor. Strawberries work well but need more reducing due to their higher water content. For a truly unique variation, try using blood oranges instead of lemons during their brief winter season for a gorgeous ruby red filling that pairs beautifully with the raspberry.
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Serving Suggestions
These lemon raspberry bars are gorgeous on their own, but for a truly special presentation, dust them lightly with powdered sugar just before serving. For a dinner party, serve chilled bars with a small scoop of vanilla bean ice cream and a few fresh raspberries. I also love to pair them with a glass of prosecco or a cup of Earl Grey tea for afternoon gatherings.
Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just note that they may take longer to reduce due to their higher water content.
- → How do I get clean slices for the bars?
To get clean cuts, chill the bars well and use a sharp knife. Wipe the knife clean between each cut for best results.
- → Can I use store-bought lemon juice?
It’s not recommended to use bottled juice as it tends to taste too sour. Freshly squeezed lemons provide the best flavor.
- → Can this recipe be halved?
Yes, you can halve the recipe and use an 8x8 inch pan. Adjust the baking time slightly—check a few minutes earlier.
- → How should I store these bars?
Store them in an airtight container in the fridge for up to five days. Serve chilled for the best texture and flavor.