Zesty Lemon Raspberry Bars: A Tangy Twist on a Classic Treat
Lemon Raspberry Bars are a delightful and unique twist on the classic lemon bars. With their tangy lemon flavor, a layer of fresh raspberry goodness, and a buttery shortbread crust, these bars combine the best of both worlds—bright citrus and sweet, juicy berries. The shortbread base provides a perfect contrast to the silky lemon raspberry custard, while the fruit puree adds a burst of color and sweetness that takes this dessert to the next level. Whether you’re hosting a party, looking for a simple family dessert, or just in the mood for something delicious and refreshing, these bars will not disappoint. The combination of lemon and raspberry is timeless, offering a flavor that is both zesty and sweet, making it a favorite among many.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes (including cooling & chilling)
- Yield: 18 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Raspberry Puree
- 2 cups raspberries (250 grams) – You can use fresh or frozen raspberries for this recipe, but fresh raspberries are preferred for their vibrant color and fresh flavor. If you’re using frozen raspberries, keep in mind they may have more liquid, which could affect the cooking time slightly. The raspberries add a sweet-tart taste that pairs beautifully with the lemon.
- Optional: Straining the raspberry puree through a fine mesh sieve is an extra step that ensures a smooth, seedless mixture, though it’s entirely optional. Some people love the texture of the seeds, while others prefer a smoother finish. Either way, the raspberry flavor remains bold and fresh.
Shortbread Base
- 2 1/4 cups all-purpose flour (281 grams) – This forms the bulk of the shortbread base, creating a sturdy and delicious crust. All-purpose flour works best for this recipe, as it gives the right balance of tenderness and structure.
- 1/2 cup granulated sugar (100 grams) – Sugar helps to sweeten the shortbread, balancing the tartness of the lemon raspberry layer. It also contributes to the golden color of the crust as it bakes.
- 1 tablespoon cornstarch – Cornstarch is a key ingredient in shortbread dough as it helps achieve a tender texture. It softens the flour, making the crust slightly crumbly and delicate.
- 1/4 teaspoon salt – A small amount of salt enhances the flavors in the crust, making it more well-rounded and helping to bring out the sweetness of the raspberry and lemon.
- 1 cup unsalted butter (226 grams), melted – The butter is the primary fat in the shortbread base. It imparts a rich, buttery flavor and helps to achieve that melt-in-your-mouth texture. Be sure to use unsalted butter so you can control the salt level in your crust.
Lemon Raspberry Layer
- 1 1/2 cups granulated sugar (300 grams) – This helps to sweeten the tangy lemon and raspberry custard layer, balancing the acidity of the citrus and the tartness of the berries.
- 1/3 cup cornstarch (40 grams) – Cornstarch thickens the custard, ensuring it sets perfectly and doesn’t turn out too runny. It’s an essential ingredient for creating the right texture.
- 6 large eggs – Eggs are what give the custard its rich, creamy texture. They also help bind the mixture together.
- 1/4 cup reduced raspberry puree (60 ml) – This ingredient is crucial to intensify the raspberry flavor and give it that extra pop. It’s made by boiling down fresh raspberry puree to remove excess moisture, leaving behind a concentrated raspberry flavor.
- 3/4 cup lemon juice (180 ml), freshly squeezed – Fresh lemon juice provides the vibrant citrus flavor that defines the dessert. It brightens up the whole dish and contrasts beautifully with the sweet raspberries.
Instructions
Raspberry Puree:
The first step is to prepare the raspberry puree. Add the raspberries (fresh or frozen) to a blender or food processor and pulse until the berries are fully pureed. You’ll want a smooth consistency, so take your time to make sure all the berries are blended well. Once blended, pass the puree through a fine mesh sieve or sifter to remove the seeds. This step is optional but recommended for a smoother texture. If you prefer a bit of texture, you can skip this step and leave the seeds in. Next, transfer the puree into a small saucepan and cook it over low-medium heat. Gently boil the puree for 15-20 minutes until it thickens and reduces in volume. You should end up with around 1/4 to 1/3 cup of concentrated raspberry puree. Set it aside to cool as you prepare the rest of the ingredients.
Shortbread Base:
Preheat the oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper. Leave an overhang around the edges to make it easier to lift the bars out later. In a medium bowl, whisk together the flour, sugar, cornstarch, and salt. Stir in the melted butter until the mixture becomes thick and dough-like. Press the dough into the bottom of the prepared pan, creating a slight lip around the edges to contain the custard. Bake the crust for 20-25 minutes, or until it becomes slightly golden on top and firm to the touch. Once baked, remove it from the oven and gently prick the top with a fork. Be careful not to press all the way to the bottom—just a light prick to release any air bubbles. Allow the crust to cool slightly as you prepare the custard.
Lemon Raspberry Custard:
In a large bowl, whisk together the sugar and cornstarch until smooth, ensuring there are no lumps. Add the eggs, one at a time, whisking well after each addition. After the eggs are fully incorporated, add the reduced raspberry puree and whisk again. Then, slowly add the freshly squeezed lemon juice, carefully mixing everything together. The custard mixture should be fairly liquid at this point, but it will set beautifully during the baking process.
Pour the custard over the cooled shortbread base, spreading it evenly with a spatula. Bake the bars in the preheated oven for an additional 20-25 minutes at 325°F (160°C), or until the top is set and lightly golden. The center should still wobble slightly when you gently shake the pan. This is an indication that the custard is perfectly baked and will set as it cools.
Cooling and Chilling:
Once the bars are baked, remove them from the oven and let them cool in the pan at room temperature for at least one hour. After they’ve cooled down, cover the pan with plastic wrap or aluminum foil and place it in the refrigerator. Chill the bars for at least two hours to allow the custard to firm up completely.
Slicing and Serving:
When the bars have fully chilled, lift them out of the pan using the parchment paper overhang. Place them on a cutting board and slice them into 18 bars using a sharp knife. For clean, neat slices, wipe the knife between each cut. Store the bars in an airtight container in the fridge for up to 5 days.
Notes
- Substitute with Other Berries: While raspberries are the star in this recipe, you can experiment with other berries like blackberries, strawberries, or blueberries. Just be sure to adjust the puree reduction time if needed.
- Gluten-Free Version: Swap out the all-purpose flour with a gluten-free flour blend. The texture might differ slightly, but the flavors will remain delicious.
- Extra Zest: If you love a strong lemon flavor, try adding lemon zest to the custard. It will enhance the citrus notes and add an extra burst of fragrance.
- Make Ahead: These bars can be made a day or two in advance and stored in the fridge. In fact, they might even taste better after a day of chilling, as the flavors meld together.