Raspberry Lemon Bars (Print)

Buttery shortbread topped with tangy lemon and raspberry filling, dusted with powdered sugar for a perfect sweet-tart balance.

# Ingredients:

→ For the Shortbread Crust

01 - 1½ cups all-purpose flour
02 - ¾ cup cold unsalted butter, cubed
03 - ½ cup powdered sugar
04 - ¼ teaspoon salt
05 - 1 teaspoon vanilla extract (optional)

→ For the 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 mashed raspberries
11 - 2 tablespoons cornstarch
12 - 2 tablespoons all-purpose flour

→ For Garnish

13 - Powdered sugar for dusting
14 - Fresh raspberries and lemon slices for decoration

# Directions:

01 - Preheat oven to 180°C (350°F). Line a 23x23cm (9x9 inch) baking pan with parchment paper, leaving overhang for easy removal.
02 - In a food processor, combine flour, powdered sugar, and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add vanilla if using and pulse briefly to incorporate.
03 - Press the mixture firmly into the prepared pan, creating an even layer. Bake for 15-18 minutes until edges are lightly golden.
04 - While crust is baking, whisk together sugar, eggs, lemon juice, and zest until smooth. Stir in mashed raspberries. Add cornstarch and flour, whisking until fully incorporated with no lumps.
05 - Pour filling over the hot crust and return to oven. Bake for 20-22 minutes until filling is set but still slightly jiggly in the center.
06 - Allow bars to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
07 - Lift bars from pan using parchment paper overhang. Cut into squares, dust with powdered sugar, and garnish with fresh raspberries and lemon slices if desired.

# Notes:

01 - For the best flavor, use freshly squeezed lemon juice rather than bottled.
02 - The bars will continue to set as they cool, so don't worry if the center seems slightly soft when removed from the oven.
03 - Store in an airtight container in the refrigerator for up to 5 days.

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