Raspberry Lemon Bars
Indulge in delicious raspberry lemon bars with a blend of shortbread and tart raspberry for a perfect afternoon treat.
Equipment
- Small saucepan
- food processor
- 13x9 baking dish
Ingredients
Raspberry Topping
- 2 cup Raspberries, fresh or frozen
- 1/4 cup Sugar
- 1 tbsp Tapioca flour+ 1 tbsp water
Shortbread bottom
- 2 cups Flour
- 2 tbsp Corn starch
- 1/4 tsp Sea salt
- 3/4 cup Cold butter
- 1/2 cup Powdered sugar
Lemon Layer
- 4 Eggs
- 1½ cups Sugar
- 3 tbsp Flour
- 2 tsp Lemon zest
- 3/4 cup Lemon juice
- 1/4 cup Heavy cream
Instructions
- In a medium sized saucepan, simmer and smash the raspberries and sugar for 10 minutes, or until the raspberries become soft
- Remove from the heat and stir in the tapioca flour slurry. Stir until thickened.
- Strain the raspberry sauce through a strainer, into a bowl, to remove the seeds. Set aside until the bars are baked.
- Preheat the oven to 350℉.
- In a food processor, pulse to combine flour, cornstarch, sea salt, and butter.
- Grease the 13x9 glass baking dish.
- Pour the ingredients from the food processor into the baking dish and evenly spread over the bottom of the dish, pressing down to form a crust.
- Bake the shortbread for 18 minutes.
- While the shortbread is baking, mix together the lemon filling ingredients.
- In a mixing bowl, combine the eggs, sugar, flour, lemon zest, lemon juice, and heavy cream.
- Once the shortbread is finished baking, remove the baking dish from the oven.
- Pour the lemon filling on top of the shortbread and return the dish to the oven.
- Bake again for 20 minutes.
- Remove the baking dish from the oven and allow the bars to cool for 30 minutes before adding. the raspberry topping.
- Once the bars are slightly cooled, pour the raspberry topping over the entire bars.
- Cover and refrigerate for 30 minutes before slicing.
Nutrition
Serving: 1barCalories: 160kcal
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