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Tangy lemon raspberry bars bring together a crumbly shortbread crust and tart-sweet custard that’s super fresh and cozy My family looks forward to these every spring when raspberries are plump They always remind me of those laid-back baking days with my kids
The swirl of raspberry through the lemon custard always steals the show At my last book club meet-up everyone wanted in on how to make these
Lively Ingredients
- Eggs: Go with big eggs at room temp so everything the filling mixes up smooth and rich
- Raspberries: Fresh or frozen ones both work Just grab the juiciest ones for better flavor
- Salt: A pinch of fine sea salt brightens everything up and stops it from getting too sugary
- Lemon juice: Squeeze your own for the strongest hit of citrus Skip the bottled stuff
- Unsalted butter: Melt gently and stick with the real deal if you can It’s main flavor magic
- Corn starch: Thickens up both the crust and the layer on top Make sure your box is fresh
- Granulated sugar: Adds sweetness everywhere Ultra-fine is best for a velvety finish
- All purpose flour: Adds crunch and makes the base neat Make sure to be precise with your scoop
- Bar success tips: Use cold butter for your base and check that the raspberries aren’t mushy or overripe
Simple Step-by-Step
- Cool and Slice:
- Once they’ve cooled down to room temp just pop the pan in the fridge for a couple of hours Pull them up using the parchment cut with a sharp knife and clean between slices to keep them nice and clean These should be stored in the fridge so they taste and look their best
- Combine and Bake:
- Pour the lemon raspberry mix over the still-warm crust and smooth it out Pop back in the oven until the middle just barely wiggles when you move it—usually twenty to twenty-five minutes
- Make the Lemon Raspberry Layer:
- With the crust in the oven blend sugar with cornstarch so there aren’t lumps Beat in eggs and then cooled down raspberry purée Slowly pour in the lemon juice and mix it—it’ll be thin, that’s perfect
- Mix the Shortbread Base:
- Grab a big bowl and stir together flour, sugar, salt, and corn starch Add melted butter and press this thick dough into your lined pan with a bit of a rim Bake at three-twenty-five (F) for about twenty to twenty-five minutes Prick that surface—gentle fork pokes help the layers stick
- Prep the Raspberry Puree:
- First, blend your raspberries super smooth Push through a mesh strainer to get rid of seeds Reduce the purée over low to medium heat until it gets jammy You just need a quarter cup Let it get nice and cool before the next step
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What I can’t get enough of is how the hit of lemon lights up the berry taste Reminds me of warm days and my daughter swirling in the raspberry for that dreamy blush color
Chill and Store
Just tuck these bars away in a sealed container in the fridge and you’re set for up to five days Freeze them by wrapping pieces in parchment and letting them thaw slowly overnight for the softest texture They stay best and taste brightest when cold
Ingredient swaps
No raspberries? Try strawberries or blackberries if you want to mix things up Gluten-free flour swaps in easily for the base, making them shareable for more folks Dairy-free butter gives you options, though you’ll want regular for the richest taste if you can
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Fun ways to serve
Sprinkle powdered sugar on top, or pile on some whipped cream and more berries Cut them in smaller bite-sized pieces or triangles and line a platter with lemon slices to keep things fancy for gatherings
History and background
Lemon bars got their start in American kitchens sometime in the 1900s The raspberry twist gives them a fun, bold makeover and that’s why they end up on our family dessert tables in the spring and summer
Frequently Asked Questions
- → Is it okay to use frozen raspberries?
Frozen raspberries are totally fine. They might need a little more time on the stove because of extra water. Just keep cooking till thick.
- → How do I get neat squares when I cut them?
Chill all the way before you try cutting. Make sure your knife's sharp and clean it off after each slice for sharp lines.
- → Can I swap in lemon juice from a bottle?
Fresh lemons taste way better. Bottled juice is often really sour and can mess with the flavor, so stick to squeezing your own if you can.
- → What's the best way to keep these fresh?
Pop any leftover bars in a container with a tight lid and keep them in your fridge for up to five days. Serve cold for best taste and feel.
- → Can I make a smaller batch?
Yep, just use half the amount for everything and grab an 8x8 pan instead. It might bake a couple minutes quicker, so watch closely.
- → Do I really have to strain the raspberry puree?
Straining makes the filling smooth by getting rid of seeds, but you don't have to if you like seeds. It's all about personal preference.