Yield: 18 bars
Tangy Citrus Raspberry Squares
These vibrant lemon raspberry bars combine the perfect balance of tart and sweet flavors in every bite. The buttery shortbread base provides a delectable foundation for the smooth, citrusy lemon filling studded with fresh raspberries. The bars feature a gorgeous marbled effect where the raspberry swirls create an eye-catching pattern throughout the golden lemon layer. Perfect for spring gatherings, summer picnics, or any occasion that calls for a refreshing treat, these bars offer an elevated twist on classic lemon bars.
Prep Time
30 minutes
Cook Time
45 minutes
Additional Time
3 hours
Total Time
4 hours 15 minutes
Ingredients
Raspberry Puree
- 2 cup raspberries (250 grams), fresh or frozen
Shortbread Base
- 2 1/4 cup all-purpose flour (281 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1 cup unsalted butter (226 grams), melted
Lemon Raspberry Layer
- 1 1/2 cups granulated sugar (300 grams)
- 1/3 cup corn starch (40 grams)
- 6 large eggs
- 1/4 cup reduced raspberry puree (60 ml), (reduced from 2 cups raspberries - see step 1 in the recipe below)
- 3/4 cup lemon juice* (180 ml), freshly squeezed
Instructions
- Process fresh raspberries in a blender or food processor until completely smooth.
- Strain the puree through a fine-mesh sieve to remove seeds (optional but recommended for smoother texture).
- Transfer strained puree to a small saucepan and simmer over low-medium heat for 15-20 minutes, reducing to approximately 1/4-1/3 cup.
- Remove from heat and allow to cool completely before using.
Detailed Base Instructions
- Set oven temperature to 325°F (160°C). Prepare a 9x13 inch baking pan by lining with parchment paper, ensuring overhang on sides for easy removal.
- Combine flour, sugar, cornstarch, and salt in a medium mixing bowl, whisking thoroughly.
- Mix in melted butter until a thick dough forms.
- Press mixture evenly into prepared pan, creating a slight rim around edges.
- Bake for 20-25 minutes until surface appears set and lightly golden.
- Remove from oven and gently dock the surface with a fork, being careful not to pierce through to bottom.
Lemon-Raspberry Filling Method
- While base bakes, whisk together sugar and cornstarch in a large bowl until well combined.
- Add eggs to sugar mixture, whisking until smooth.
- Incorporate cooled raspberry reduction (about 1/4 cup).
- Gradually whisk in lemon juice until mixture is uniform.
- Pour filling over hot shortbread base.
- Return to oven (maintaining 325°F/160°C) and bake 20-25 minutes until filling is set.
- Cool in pan for 1 hour at room temperature.
- Refrigerate for minimum 2 hours before serving.
- Use parchment overhang to lift bars from pan.
- Cut into squares with a clean, sharp knife, wiping blade between cuts.
Notes
Recommended Equipment
- 9x13 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Microplane or zester
- Measuring cups and spoons
Recipe Notes
- For best results, ensure all ingredients are at room temperature before beginning.
- Fresh raspberries work better than frozen ones as they release less moisture.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be frozen for up to 3 months when properly wrapped.
FAQs
- Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the best flavor, but bottled can work in a pinch. Reduce the amount by 1 tablespoon if using bottled juice. - Why did my filling crack?
Cracking usually occurs from overbaking or cooling too quickly. Remove bars from oven when the center is just set, and cool at room temperature. - Can I make these ahead of time?
Yes! These bars can be made up to 2 days in advance and stored in the refrigerator. Add the powdered sugar dusting just before serving. - How do I achieve clean cuts?
Use a sharp knife dipped in hot water and wiped clean between cuts. Refrigerate bars thoroughly before cutting.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 89mgSodium: 58mgCarbohydrates: 39gFiber: 2gSugar: 23gProtein: 4g
Nutrition may not be accurate
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