Tangy Lemon Bars (Print Version)

# Ingredients:

→ Raspberry Sauce

01 - 2 cups (250 grams) raspberries, fresh or frozen

→ Shortbread Crust

02 - 1/4 teaspoon salt
03 - 1 tablespoon cornstarch
04 - 2 1/4 cups (281 grams) all-purpose flour
05 - 1 cup (226 grams) unsalted butter, melted
06 - 1/2 cup (100 grams) granulated sugar

→ Lemon and Raspberry Filling

07 - 1/3 cup (40 grams) cornstarch
08 - 3/4 cup (180 ml) fresh lemon juice
09 - 1 1/2 cups (300 grams) granulated sugar
10 - 6 large eggs
11 - 1/4 cup (60 ml) thickened raspberry sauce

# Instructions:

01 - Blend raspberries until smooth. Remove seeds with a fine sieve, if you prefer. Warm the smooth mixture in a pan on medium-low heat, stirring occasionally, until it thickens and reduces down to about 1/4–1/3 cup. This takes about 15–20 minutes. Let it cool fully before using.
02 - Preheat your oven to 325°F (160°C). Lay parchment paper into a 9x13 inch (23x33 cm) pan, letting some hang over the sides. Combine flour, sugar, cornstarch, and salt, then pour in the melted butter. Mix until a thick dough forms. Push it into the lined pan, creating a slight edge around the sides. Bake for 20–25 minutes, or until it’s just golden. Take it out and lightly poke the top with a fork to release steam, being careful not to pierce all the way through.
03 - In a mixing bowl, whisk together sugar and cornstarch to get rid of any clumps. Crack in the eggs and whisk till it's smooth. Add the cooled raspberry purée and lemon juice, stirring until combined. It'll be a thin liquid. Pour this straight over the baked shortbread base.
04 - Set your oven to 325°F (160°C) and bake for another 20–25 minutes, checking to make sure the top is firm. Let it cool for an hour at room temperature, then chill it in the fridge for at least 2 hours.
05 - Grab the overhanging parchment paper to lift the bars from the pan. Slice neatly with a sharp knife, cleaning it between cuts. Keep stored in a closed container in the fridge for up to 5 days.

# Notes:

01 - Frozen raspberries might take longer to thicken because they have more liquid.
02 - Skip bottled lemon juice because it tastes a bit too sharp for baking.
03 - You can halve everything and bake it in an 8x8 inch (20x20 cm) pan. Just bake it a little less.
04 - These keep well for 5 days in the fridge in a sealed container.

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