Lemon Raspberry Shortbread Bars (Print Version)
# Ingredients:
→ Raspberry Puree
01 -
250 g raspberries, can use either fresh or frozen
→ Shortbread Base
02 -
226 g unsalted butter, melted
03 -
281 g plain flour
04 -
1/4 tsp salt
05 -
1 tbsp corn starch
06 -
100 g white sugar
→ Lemon Raspberry Layer
07 -
6 large eggs
08 -
60 ml raspberry puree (reduced from 250 g berries)
09 -
180 ml lemon juice, squeezed fresh
10 -
300 g sugar
11 -
40 g corn starch
# Instructions:
01 -
Puree the raspberries with a blender until there aren’t any chunks left. Push the mixture through a sieve to catch the seeds. Pour it all into a saucepan, then heat on low-to-medium. Keep stirring as it gently bubbles and thickens. Once you’ve got about 60 ml, let it cool down.
02 -
Heat your oven up to 160°C. Grab a 23 by 33 cm pan and line it with parchment, making sure there’s some sticking out to help you pull everything out later. Whisk the flour, corn starch, salt, and sugar together in a bowl. Dump in the melted butter and stir until it looks doughy. Press this into your pan, and let the edges go up the sides just a little.
03 -
Pop the dough in the oven for about 20-25 minutes, until you see a slight golden hue and it feels set. Once out, poke around the top with a fork (don’t stab all the way). Leave the crust to cool while you work on the next layer.
04 -
Throw the sugar and corn starch into a big bowl and whisk together till smooth. Add eggs and beat it all till you don’t see streaks. Stir in your cooled puree, then add the fresh lemon juice. Mix until everything blends together without lumps.
05 -
Carefully pour your lemon raspberry mix on top of the cooled crust. Let it bake for another 20-25 minutes at 160°C. Take it out once the top looks set and doesn’t jiggle much.
06 -
Leave the pan on your counter for at least an hour. Then, cover it and let it sit in the fridge for a couple hours or until everything is firm and cold.
07 -
Use the parchment to lift everything out of the pan. Put it on a board, cut into 18 squares. Wipe your knife after each cut to keep things tidy. Keep the bars in a sealed box in the fridge.
# Notes:
01 -
If using frozen berries, know they’ll need longer to cook down since they’re more watery.
02 -
Fresh lemon juice gives you the brightest flavor and best balance.
03 -
Let the bars chill all the way before you try to slice for the best outcome.
04 -
Want less? Cut all amounts in half and use a 20 by 20 cm pan—don’t bake as long.
05 -
Stash your squares in a tightly sealed container in the fridge; good for up to five days.