Lemon Raspberry Shortbread Bars (Print)
Sweet-tart lemon meets raspberry atop buttery shortbread for a vibrant treat with soft, fruity layers.
# Ingredients:
→ Raspberry Puree
01 -
250 g raspberries, fresh or frozen
→ Shortbread Base
02 -
226 g unsalted butter, melted
03 -
281 g plain flour
04 -
1/4 teaspoon salt
05 -
1 tablespoon 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 freshly squeezed lemon juice
10 -
300 g sugar
11 -
40 g corn starch
# Steps:
01 -
Blend raspberries until completely smooth. Pass through a sieve to remove seeds, then transfer to a saucepan. Simmer gently, stirring frequently, until the mixture reduces to about 60 ml and thickens. Allow to cool.
02 -
Heat oven to 160°C. Line a 23 x 33 cm baking pan with parchment paper, leaving an overhang. In a bowl, whisk flour, corn starch, salt, and sugar. Add melted butter and mix until a dough forms. Press evenly into the prepared pan, extending slightly up the sides.
03 -
Bake the base for 20 to 25 minutes until lightly golden and set. Remove and gently prick the surface with a fork, avoiding piercing completely through. Allow crust to cool in the pan.
04 -
In a large bowl, whisk together sugar and corn starch until smooth. Add eggs and beat until fully incorporated with no streaks remaining. Stir in the cooled raspberry puree and pour in the fresh lemon juice. Blend until the mixture is uniformly smooth.
05 -
Pour lemon raspberry mixture over the cooled crust. Return to oven and bake for 20 to 25 minutes at 160°C, until the filling is set and only slightly jiggles when moved.
06 -
Let bars cool to room temperature for at least 1 hour. Cover and refrigerate for several hours or until fully chilled and set.
07 -
Lift bars from the pan using parchment overhang. Transfer to a board and cut into 18 squares, wiping the knife clean between cuts for neat edges. Store squares in a sealed container in the refrigerator.
# Additional Notes:
01 -
Frozen raspberries may require extra time to reduce due to higher water content.
02 -
Using freshly squeezed lemon juice results in a more vibrant, balanced flavour.
03 -
Be sure the bars are thoroughly chilled before slicing for clean portions.
04 -
To prepare a smaller batch, halve all ingredient quantities and use a 20 x 20 cm pan, reducing baking times accordingly.
05 -
Bars will keep well up to five days when stored airtight in the refrigerator.