Lemon Raspberry Bars

• total time: 45 minutes

Ingredients

Raspberry Puree

1 1/2 tsp sugar

2 tbsp (30g) lemon juice

1 1/2 tsp (4g) corn starch

2/3 cup (85g) raspberries

Directions

Combine corn starch, lemon juice, and sugar into a pot. Mix until the corn starch is dissolved and then add the raspberries. Cook over medium heat until raspberries are broken down and it thickens. Let cool.

Crust:

2/3 cup (150g) butter

1/2 cup (100g) sugar

1 1/3 cup (165g) flour

1/8 tsp salt

3/4 tsp (from ~1 small lemon) lemon zest

Add lemon zest to sugar and massage it to help extract the oils from the peel. Add in the rest of the ingredients and mix well. The mixture will be crumbly but as long as it forms together when you pinch it between your fingers then it is good. Press the dough down into a 9x9 pan and bake at 350 for about 15 minutes or until lightly brown.

Lemon Filling:

5 eggs

2 cups (400g) sugar

1 1/2 tbsp (9g) lemon zest (from ~3 small-med lemons)

2/3 cup (160g) lemon juice

2/3 cup (85g) flour

Add lemon zest to sugar and massage it to help extract the oils from the peel. In another bowl whisk together eggs and then add into the sugar mixture. Mix well and then add the flour and lemon juice. Pour the mixture onto the semi-cooled crust and bake at 350 for 25-35 minutes. #baking #lemonbars #lemon #raspberry #recipe