Lemon Raspberry Shortbread Bars (Print Version)
# Ingredients:
→ Raspberry Puree
01 -
250 grams raspberries, fresh or frozen
→ Shortbread Base
02 -
281 grams all-purpose flour
03 -
100 grams granulated sugar
04 -
1 tablespoon corn starch
05 -
1/4 teaspoon salt
06 -
226 grams unsalted butter, melted
→ Lemon Raspberry Layer
07 -
300 grams granulated sugar
08 -
40 grams corn starch
09 -
6 large eggs
10 -
60 ml reduced raspberry puree (from 250 grams raspberries)
11 -
180 ml freshly squeezed lemon juice
# Instructions:
01 -
Blend raspberries until smooth using a food processor or blender. Pass the puree through a metal sieve to remove seeds for a smoother texture. Transfer seedless puree to a saucepan over low to medium heat and gently boil, stirring often, until thickened and reduced to approximately 60 ml. Set aside to cool.
02 -
Preheat oven to 160°C. Line a 23x33 cm baking pan with parchment paper, leaving an overhang for easy removal. In a bowl, whisk together flour, granulated sugar, corn starch, and salt. Mix in melted butter until a thick dough forms. Evenly press dough into the prepared pan, forming a slight lip along the edges.
03 -
Bake the shortbread base for 20-25 minutes or until set and lightly golden. Remove from oven and gently prick the surface with a fork without piercing all the way through. Allow to cool while preparing the filling.
04 -
In a large bowl, whisk together granulated sugar and corn starch to eliminate lumps. Add eggs and whisk until well combined. Incorporate the cooled reduced raspberry puree and freshly squeezed lemon juice, mixing until smooth and uniform.
05 -
Gently pour the lemon raspberry mixture over the pre-baked shortbread base. Bake at 160°C for 20-25 minutes, or until the top is set.
06 -
Remove pan from oven and allow to cool at room temperature for at least 1 hour. Cover and refrigerate for a minimum of 2 hours until thoroughly chilled and set.
07 -
Lift chilled bars from the pan using the parchment overhang. Place on a cutting board and cut into 18 squares, wiping the knife between slices for neat edges. Store in an airtight container in the refrigerator.
# Notes:
01 -
Fresh or frozen raspberries may be used; frozen berries require longer reduction time due to higher water content.
02 -
Use only freshly squeezed lemon juice for optimal flavor and acidity balance.
03 -
For best texture, ensure thorough chilling before slicing.
04 -
Can be halved and prepared in a 20x20 cm pan; reduce baking time slightly.
05 -
Store in an airtight container in the refrigerator for up to five days.