Tangy Lemon Raspberry Bars (Print Version)
# Ingredients:
→ Raspberry Puree
01 -
250 g raspberries (use fresh ones or grab frozen if that’s what you’ve got)
→ Shortbread Base
02 -
100 g white sugar
03 -
1 tablespoon corn starch
04 -
1/4 teaspoon salt
05 -
281 g plain flour
06 -
226 g unsalted butter, melted
→ Lemon Raspberry Layer
07 -
40 g corn starch
08 -
300 g sugar
09 -
180 ml lemon juice (squeeze them fresh if you can)
10 -
60 ml raspberry puree (let it reduce from 250 g berries)
11 -
6 big eggs
# Instructions:
01 -
Gently pull up the bars by the edges of the parchment. Move onto a cutting board and slice into 18 little squares, cleaning your knife off every time for those tidy lines. Pop them into a sealed container and stash in the fridge.
02 -
After baking, leave the bars on the counter for at least an hour till they’re totally cool. Toss some cover on and chill in the fridge until set and cold all the way through.
03 -
Pour the lemony raspberry blend over your cool crust. Slide it back into the oven at 160°C and bake for 20-25 minutes. The middle should be mostly firm but still give a tiny wiggle.
04 -
Start by whisking sugar with corn starch in a big bowl until smooth. Crack in all the eggs and mix until you don’t see any lines. Add the cooled-down raspberry puree, then pour in that fresh lemon juice. Mix it up till it’s all one color.
05 -
Bake your base 20-25 minutes, watching for a light golden look and a firm set. Pull it out and carefully poke some holes with a fork—don’t go all the way through. Let it cool in the pan.
06 -
Fire up your oven to 160°C. Give a 23 x 33 cm pan a sheet of parchment, leaving extra at the ends. Stir flour, corn starch, salt, and sugar in a bowl. Pour in the melted butter and mix until it turns into dough. Press this into the lined pan and push it up the sides a bit.
07 -
Toss raspberries in a blender and blend till super smooth. Strain out the seeds with a sieve. Put the juice into a pot and simmer on low, stirring often, until there’s about 60 ml left and it thickens up. Let it cool down.
# Notes:
01 -
If your raspberries are frozen, expect them to take a little longer to thicken up, since they have more water.
02 -
Fresh lemon juice makes everything taste brighter and balances out the sweetness.
03 -
Slicing works best if you wait until the bars are super cold.
04 -
Want a smaller batch? Just use half the ingredients and a 20 x 20 cm pan, and don’t bake it quite as long.
05 -
Keep the squares sealed up in the fridge and they’ll stay good for about five days.