Description
Indulge in these bright, zesty lemon bars elevated with a vibrant raspberry-infused curd. These bars feature a buttery, crisp shortbread crust perfectly balanced by a silky, tart fruit topping. Whether you are hosting a festive brunch or seeking a refreshing dessert for a potluck, these bars offer a sophisticated, crowd-pleasing flavor profile that stands out on any platter. Simple to prepare and naturally beautiful with their deep pink hue, they are the ultimate treat for fruit lovers.
Ingredients
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 cup fresh raspberries, pureed and strained
Instructions
Preheat oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
In a bowl, cream the butter and sugar for the crust, then mix in the flour and salt until a crumbly dough forms.
Press the dough firmly into the prepared pan and bake for 20 minutes until lightly golden.
While the crust bakes, whisk together the eggs, sugar, lemon juice, lemon zest, and raspberry puree until smooth.
Pour the curd mixture over the hot crust immediately after removing it from the oven.
Reduce oven temperature to 325°F (160°C) and bake for an additional 25 minutes or until the center is set.
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before slicing into squares.
Notes
Ensure you strain the raspberry seeds to keep the curd silky smooth. For cleaner cuts, use a hot knife that has been wiped clean between each slice. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American