Sweet, tangy and decadent raspberry lemon bars! The crisp crust delivers a delicious tangy raspberry lemon custard that will stick to your fingers.
ingredient
- 8 ounces unsalted butter, at room temperature (1 cup)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest, grated
- Raspberry Puree (makes ¾ cup)
- 2 tablespoons granulated sugar
- ¼ cup lemon juice
- 2 teaspoons cornstarch
- 1 cup raspberries
- 7 large eggs
- 3 cups granulated sugar
- 2 tablespoons lemon zest, grated
- 1 cup lemon juice, freshly-squeezed
- 1 cup all-purpose flour
- powdered sugar, Confectioners' sugar for dusting
Directions
- Preheat oven to 350°F.
- Lightly spray a 9×13-inch baking pan with cooking spray. Using a mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed (about 2 minutes) until light in color. Add the lemon zest and mix for a few seconds.
- Combine the flour and salt in a separate bowl. With the mixer on low, add the flour mixture to the butter until just mixed, about 1 minute. Place the dough onto a well-floured board and gather into a ball and transfer to the baking pan. Using your fingers, evenly press and flatten the dough into the baking pan.
- Chill the dough for 15 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Cool the crust in the baking sheet on a wire rack for about 30 minutes, until the dough is slightly firm. Keep oven heated to 350°F.
- Put the sugar, cornstarch, and lemon juice in a small saucepan and whisk together. Add raspberries to the saucepan. Cook over medium heat, constantly whisking until the puree has broken down and thickened and has come to a bubble, about 6 minutes. Strain the hot thickened puree, discarding the seeds. Set the strained puree aside, at room temperature until ready to use.
- To make the filling, whisk together the eggs, sugar, lemon zest, and flour until combined. Gradually add the lemon juice and whisk until combined and pour over the crust. Add about a tablespoon-sized spoonfuls of raspberry puree around the entire surface of the lemon mixture. Quickly drag a toothpick across the surface to create swirls.
- Carefully transfer to the oven. Bake for 30-35 minutes until the filling is set in the center. Let cool to room temperature.
- Cut into squares or triangles and dust with confectioners’ sugar.
Related Recipes
