Ingredients
Scale
- 2 cups raspberries (250 grams) (fresh or frozen)
- 2 1/4 cups 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)
- 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)
- 3/4 cup lemon juice (180 ml) (freshly squeezed)
Instructions
- Blend 2 cups of raspberries until smooth, then strain to remove seeds for the raspberry puree.
- Preheat your oven to 350°F (175°C).
- Mix together 2 1/4 cups flour, 1/2 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt in a bowl.
- Pour in 1 cup of melted butter and combine until a dough forms.
- Press the dough into a greased baking pan and bake for 20 minutes until golden brown.
- Whisk together 1 1/2 cups sugar, 1/3 cup corn starch, and 6 eggs until smooth.
- Add the reduced raspberry puree and 3/4 cup lemon juice, and mix well.
- Pour the lemon raspberry mixture over the baked base.
- Return the pan to the oven and bake for an additional 25 minutes until set.
- Cool completely in the pan then refrigerate for at least 2 hours before cutting.
Notes
Serve chilled or at room temperature, dusted with powdered sugar or garnished with raspberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 14g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 80mg
Keywords: lemon bars, raspberry bars, dessert, baked goods, sweet treats