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These lemon raspberry bars are the perfect twist on classic lemon bars bringing together a buttery shortbread crust with a tangy lemon raspberry custard that feels both comforting and fresh at the same time My family always asks for these in early spring when raspberries start looking their best and every bite reminds me of lazy weekends spent baking with my kids
My favorite part is the ruby swirl of raspberry through the creamy lemon layer It was a showstopper at my last book club and everyone immediately wanted the recipe
Ingredients
- Raspberries: fresh or frozen use whichever look plump and juicy for the brightest flavor
- All purpose flour: gives the bar structure and crispness make sure to measure accurately for the best base
- Granulated sugar: sweetens both layers opt for ultra fine sugar if possible for a smoother custard
- Corn starch: thickens both the shortbread and custard choose a fresh box for thickening power
- Salt: balances the sweet and enhances the tartness fine sea salt works best
- Unsalted butter: use real butter for flavor melt gently so it stays smooth
- Eggs: create a rich creamy custard choose large eggs at room temperature for even mixing
- Lemon juice: always choose freshly squeezed for a vibrant flavor bottled juice is too harsh
- Tips for the best bars: include making sure raspberries are ripe and using cold butter for the base
Step-by-Step Instructions
- Prepare the Raspberry Puree:
- Blend raspberries until smooth then press the puree through a fine mesh sifter to remove seeds This yields a silky texture Heat the puree in a small saucepan over low medium heat reducing it gently until thick and jammy You want to end up with about a quarter cup Let it cool completely
- Mix the Shortbread Base:
- Whisk flour sugar corn starch and salt together in a bowl Stir in melted butter until the mixture turns dense and cohesive Press it evenly into a parchment lined 9 by 13 inch pan forming a light rim around the edge for the filling Bake at 325 F for twenty to twenty five minutes until just set and lightly golden Prick the top gently with a fork which helps the filling adhere
- Make the Lemon Raspberry Layer:
- While the crust bakes whisk sugar and corn starch in a large bowl to break up lumps Whisk in eggs smoothly then add the cooled raspberry puree Make sure it is truly cool to prevent curdling Pour in fresh lemon juice and blend well The mix will look quite liquid
- Combine and Bake:
- Carefully pour the lemon raspberry mixture over the warm shortbread base Spread evenly Bake for another twenty to twenty five minutes at the same temperature The bars are done when set in the center with a slight jiggle
- Cool and Slice:
- Allow the bars to cool in the pan until room temperature then chill in the fridge covered for at least two hours Lift out using the parchment overhang and slice cleanly with a sharp knife wiping between cuts to keep edges tidy Store in the fridge for maximum freshness
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I love how the lemon juice brightens the berry flavor and reminds me of the first tart lemons of summer One of my favorite memories is watching my daughter swirl the raspberry in just before baking turning the custard a beautiful blush color
Storage tips
Keep these bars in an airtight container in the fridge for up to five days If storing longer freeze individual bars separated by parchment and thaw overnight for the best texture Always keep slices chilled for optimal firmness and flavor
Ingredient substitutions
If you do not have raspberries try blackberries or strawberries for a different fruity twist For the crust a gluten free all purpose flour makes these bars accessible to everyone You could also use a dairy free butter if needed but real butter does produce the richest flavor
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Serving suggestions
Dust with powdered sugar just before serving or top with a dollop of whipped cream or fresh berries To make these extra special for parties I sometimes cut them into small squares or triangles and serve on a pretty platter with lemon slices
Cultural and historical context
Lemon bars are a classic American dessert believed to have begun appearing in the mid twentieth century The raspberry addition changes up the usual yellow color to something vibrant and festive which is why they regularly make appearances on spring and summer dessert spreads in my family
Frequently Asked Questions
- → Can I use frozen raspberries?
Yes, frozen raspberries work well. They may require extra time to reduce since they contain more liquid. Be sure to cook the puree down until thick.
- → What’s the best way to get a clean slice?
Chill completely before slicing and use a sharp knife, wiping it clean between each cut for crisp edges.
- → Can bottled lemon juice be substituted?
It's best to use freshly squeezed lemon juice for optimal flavor, as bottled lemon juice can be too sour and affect the taste.
- → How should these bars be stored?
Store in an airtight container in the refrigerator for up to five days. Serve chilled for best texture and flavor.
- → Can I halve the recipe?
Yes, you can halve all ingredients and use an 8x8 inch pan. Baking times may be just a minute or two shorter.
- → Is it necessary to strain the raspberry puree?
Straining removes seeds for a smooth filling, but it's optional. Skip if you don't mind a few seeds in the bars.