Raspberry Lemon Shortbread Bars (Print)
Tangy raspberry and lemon topping over crumbly shortbread for a sweet-tart treat.
# What You'll Need:
→ Shortbread Crust
01 -
1½ cups all-purpose flour
02 -
¾ cup unsalted butter, cold and cubed
03 -
½ cup powdered sugar
04 -
¼ teaspoon salt
05 -
1 teaspoon vanilla extract (optional)
→ Raspberry Lemon Filling
06 -
1 cup granulated sugar
07 -
3 large eggs
08 -
½ cup freshly squeezed lemon juice
09 -
1 tablespoon lemon zest
10 -
1 cup raspberries, mashed
11 -
2 tablespoons cornstarch
12 -
2 tablespoons all-purpose flour
→ Garnish (Optional)
13 -
Powdered sugar, for dusting
14 -
Fresh raspberries and lemon slices for decoration
# How to Make It:
01 -
Preheat the oven to 175°C (350°F). In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Add cold, cubed butter and mix until crumbly. If desired, add vanilla extract. Press the mixture evenly into a greased or parchment-lined baking dish. Bake for 20 minutes, or until lightly golden. Remove and let cool slightly.
02 -
In a separate bowl, whisk together granulated sugar, eggs, lemon juice, and lemon zest until smooth. Add mashed raspberries, cornstarch, and all-purpose flour. Mix until fully combined and no lumps remain.
03 -
Pour the raspberry lemon filling over the pre-baked crust. Bake at 175°C (350°F) for 20 minutes or until the filling is set. Allow to cool completely at room temperature, then refrigerate for 1 hour before serving.
04 -
Dust with powdered sugar, and garnish with fresh raspberries and lemon slices, if desired. Slice into bars and serve.
# Additional Notes:
01 -
For best results, use fresh raspberries and lemons.