Lemon Raspberry Shortbread Bars (Print)

Buttery shortbread base topped with tangy lemon and raspberry filling - the perfect balance of sweet and tart in every bite.

# Ingredients:

→ Raspberry Puree

01 - 2 cups (250 grams) fresh or frozen raspberries

→ Shortbread Base

02 - 2 1/4 cups (281 grams) all-purpose flour
03 - 1/2 cup (100 grams) granulated sugar
04 - 1 tablespoon cornstarch
05 - 1/4 teaspoon salt
06 - 1 cup (226 grams) unsalted butter, melted

→ Lemon Raspberry Layer

07 - 1 1/2 cups (300 grams) granulated sugar
08 - 1/3 cup (40 grams) cornstarch
09 - 6 large eggs
10 - 1/4 cup (60 ml) reduced raspberry puree
11 - 3/4 cup (180 ml) freshly squeezed lemon juice

# Steps:

01 - Blend raspberries in a blender or food processor until smooth. Push puree through a metal sifter to remove seeds, if desired. Heat the seedless puree in a saucepan over low-medium heat until thickened and reduced to about 1/4–1/3 cup, approximately 15-20 minutes. Cool completely.
02 - Preheat oven to 325°F (160°C) and line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang. Mix flour, sugar, cornstarch, and salt in a bowl. Stir in melted butter to form a thick dough. Press into prepared pan, creating a slight lip around edges. Bake for 20-25 minutes until the top is set and slightly golden. Remove from oven and gently prick the surface with a fork without penetrating to the bottom.
03 - Whisk sugar and cornstarch in a large bowl to remove lumps. Add eggs and whisk until smooth. Mix in cooled reduced raspberry puree and lemon juice. The mixture will be liquid. Pour over the baked shortbread base.
04 - Bake at 325°F (160°C) for 20-25 minutes, or until the top is set. Allow to cool in the pan for at least 1 hour at room temperature, then refrigerate for at least 2 hours.
05 - Use parchment paper overhang to lift the bars out of the pan. Slice with a sharp knife, wiping clean between cuts. Store bars in an airtight container in the refrigerator for up to 5 days.

# Additional Notes:

01 - Frozen raspberries may require more time to reduce due to higher liquid content.
02 - Do not use bottled lemon juice as it is too sour for baking.
03 - Recipe can be halved and baked in an 8x8 inch (20x20 cm) pan with slightly shorter baking times.
04 - Store bars in an airtight container in the fridge for up to 5 days.

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