Raspberry Key Lime Bars

• servings: Makes 9 bars

Ingredients

RASPBERRY SAUCE

12 ounces fresh raspberries

⅓ cup granulated sugar

1½ teaspoons fresh lemon juice

½ teaspoon raspberry extract (optional)

SHORTBREAD

CRUST

10 tablespoons (5 oz/142g) unsalted butter, at room temperature, plus more for the pan

1¾ cups (227g) all-purpose flour

½ cup (6og) powdered sugar

I teaspoon grated lime zest

Pinch of kosher salt

KEY LIME TOPPING

2¼ cups (450g) granulated sugar

I tablespoon grated lemon zest

1½ teaspoons grated lime zest

⅓ cup (44g) all-purpose flour

I tablespoon (9g) cornstarch

½ cup (10g) fresh lemon juice

¼ cup (55g) fresh key lime juice

½ teaspoon (3g) lemon extract, or more if desired

6 large eggs

Powdered sugar, for serving

Directions

Make the raspberry sauce: In a small saucepan, combine the raspberries, sugar, lemon juice, and raspberry extract (if using). Mash the raspberries with a wooden spoon or potato masher and cook over medium heat, stirring, for 4 to 5 minutes. Reduce the heat to medium-low and cook until it thickens enough to coat the back of a spoon, 6 to 9 minutes. Continue to check and stir periodically while cooking. The mixture will thicken further as it cools, so make sure to remove it from the heat once it reaches a jammy consistency. Remove from the heat and set aside to cool.

Make the shortbread crust: Preheat the oven to 350°F. Butter a 9-inch square baking dish and line with parchment paper, leaving an overhang on two sides of the dish.

In a stand mixer fitted with the paddle (or in a medium bowl), combine the flour, powdered sugar, lime zest, butter, and salt. Beat the mixture until combined well. Transfer the mixture to the prepared dish and evenly distribute and press down the dough with your hands. Then, using a flat-bottomed glass, firmly press the crust into the dish.

Bake until the crust is lightly golden brown, 14 to 16 minutes. Remove from the oven and let cool for

1o minutes. Leave the oven on.

Meanwhile, make the key lime topping: In a medium bowl, combine the granulated sugar, lemon zest, and lime zest. Using your fingers, rub the sugar into the zest to extract the oils. Add the flour and cornstarch and use your hand or a whisk

to mix everything together. Add the lemon juice, key lime juice, lemon extract, and eggs. Continue to whisk until the mixture is well combined. Once everything is mixed, there will be a foamy layer on top of the mixture. If you prefer, you can use a spoon to remove this layer to avoid a foamy appearance on top of the bars.

Spoon the raspberry sauce onto the cooled shortbread crust and use an offset spatula to spread the sauce evenly. To make sure the raspberry sauce is not disturbed, hold the bowl of key lime topping very close to the raspberry sauce and pour it slowly and gently over the top. You can also hold the back of a wooden spoon between the bowl and the raspberry sauce to slow the flow of key lime while pouring carefully.

Bake until the center of the key lime topping is almost set but still a touch wobbly, 32 to 37 minutes.

Let cool to room temperature, then move to the fridge and chill until the bars are fully set, at least 3 to 4 hours. Remove from the fridge and sprinkle with powdered sugar. Cut into 9 squares.

Notes

Notes * This shortbread crust can be used with any bar recipes. If you are not using it for a citrus bar, you can omit the lime zest and add I teaspoon vanilla extract.

* This is a thicker citrus bar with a high ratio of crust to filling — I love the thick shortbread crust: it adds a delicious texture and buttery flavor. If vou want a thinner crust, you do not have to use all of the shortbread in the pan and can make cookies with the remaining dough (see Bonus Recipe! for shaping and baking directions).

* Store the leftovers in an airtight storage container or cover the baking dish with plastic wrap and keep in the fridge for 3 to s days.