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These lemon raspberry bars are the ideal wind on conventional lemon bars. They have a delightful shortbread covering and a layer of tart lemon raspberry custard.


Raspberry Puree

2 cup raspberries (250 grams) fresh or frozen

Shortbread Base

2 ¼ cup all-purpose flour (281 grams)

½ cup granulated sugar (100 grams)

1 tablespoon corn starch

¼ teaspoon salt

1 cup unsalted butter (226 grams) melted

Lemon Raspberry Layer

1 ½ cups granulated sugar (300 grams)

⅓ cup corn starch (40 grams)

6 large eggs

¼ cup reduced strawberry puree (60 ml) (reduced from 2 cups raspberries - see step 1 in the recipe below)

¾ cup lemon juice* (180 ml) freshly squeezed


Raspberry Puree

  1. Add the raspberries to a blender or food processor and pulse until smooth.
  2. Pour the puree into a metal sifter a little at a time and push the puree through the sifter to remove the seeds. (This is optional, but recommended).
  3. Add the seedless puree to a small saucepan over low-medium heat. Gently boil down the puree to remove the excess liquid. It should be much thicker, and you should end up with about ¼ - ⅓ cup. This will take about 15-20 minutes.
  4. Remove from the heat and let cool as you make the base.

Shortbread Base

  1. Preheat the oven to 325F (160C) degrees. Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang around the edges.
  2. In a medium bowl, whisk together the flour, cornstarch and salt.
  3. Stir in the melted butter. The mixture should be quite thick.
  4. Press the dough into the bottom of the prepared pan. Create a slight lip around the edge of the pan.
  5. Bake in the preheated oven for 20-25 minutes, or until the top looks set and slightly golden. As it's baking - make the filling.
  6. Remove from the oven once done baking. Gently prick the very top of the shortbread using a fork. Do not prick all the way down to the very bottom of the pan.

Lemon Raspberry Layer

  1. While the shortbread base is baking, make the top layer.
  2. In a large bowl, whisk together the sugar and cornstarch to remove any lumps.
  3. Then whisk in the eggs, followed by the cooled ¼ cup of reduced raspberry puree.
  4. Carefully, whisk in the lemon juice. The mixture will be quite liquidy.
  5. Pour the lemon raspberry mixture over the baked shortbread base.
  6. Bake in the oven (stillat 325F/160C) for 20-25 minutes, or until the top looks set.
  7. Remove from the oven. Cool the bars in the pan for at least 1 hour or until room temperature. Then cover the pan and place in the fridge to chill for at least 2 hours.
  8. When ready to slice, lift the bars out of the pan using the overhang of the parchment paper from the long sides of the pan.
  9. Place the bars on a cutting board and slice with a sharp knife. For clean cuts, whipe off the knife after each cut. Store bars in the fridge.


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