Effortless Lemon Raspberry Bars (Print Version)

# Ingredients:

→ Raspberry Puree

01 - 250 grams raspberries, use fresh or grab some from the freezer

→ Shortbread Base

02 - 226 grams unsalted butter, melted
03 - 281 grams all-purpose flour
04 - 1/4 teaspoon salt
05 - 1 tablespoon corn starch
06 - 100 grams regular sugar

→ Lemon Raspberry Layer

07 - 180 ml lemon juice, freshly squeezed
08 - 40 grams corn starch
09 - 60 ml thick raspberry puree (start with 250 grams berries)
10 - 6 large eggs
11 - 300 grams granulated sugar

# Instructions:

01 - Toss the raspberries in your blender and whizz until nice and smooth. Push the mix through a fine strainer to get rid of the seeds for a silkier result. Scoop the seedless puree into a small pot and warm on a low to medium hob until it's thickened down to about 60 ml. Stir so it doesn’t stick. Let it cool off.
02 - Line a 23x33 cm baking tin with parchment, letting a bit hang over the sides for easy lifting later. Warm the oven to 160°C. Throw the flour, sugar, corn starch, and salt into a bowl. Add the melted butter and mix until it forms a thick, soft dough. Press dough into the lined tin, making sure it covers up the edges a little.
03 - Pop the pan in the oven for 20-25 minutes so the base firms up and goes slightly golden. Pull it out and gently poke it here and there with a fork (don't go all the way through). Let it rest and cool while you get the next layer ready.
04 - In a big mixing bowl, stir together the sugar and corn starch until there aren’t any lumps. Crack in the eggs and whisk everything up until it’s blended. Pour in the cooled raspberry puree and fresh lemon juice then mix it all smoothly.
05 - Pour the lemon-raspberry filling gently over your cooled shortbread base. Put it back in the oven at 160°C for about 20-25 minutes—keep an eye on it until the top doesn’t look wobbly.
06 - Once baked, leave the tin out to cool down for at least one hour. After that, cover it and stick it in the fridge for at least two more hours so it gets fully set and cold.
07 - Take the bars out by using the extra parchment as handles. Set them on a cutting board. Slice into 18 equal pieces, wiping your knife between cuts if you want tidy bars. Keep leftovers in the fridge sealed up tight.

# Notes:

01 - Both fresh and frozen raspberries work, but frozen ones will take a little longer to cook down because they’re more watery.
02 - Only use fresh lemons for the juice—bottled really doesn’t taste the same.
03 - Don’t rush—let the bars chill long enough before slicing to keep them firm and neat.
04 - You can halve everything and use a smaller 20x20 cm tin. Just cut a few minutes from the baking time.
05 - These keep fine in a sealed container in your fridge for up to five days.

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