Description
A delightful dessert that balances tart and sweet flavors with a refreshing taste and melt-in-your-mouth texture.
Ingredients
Scale
- 2 cups raspberries (250 grams)
- 2 1/4 cups all-purpose flour (281 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1 cup unsalted butter (226 grams), melted
- 1 1/2 cups granulated sugar (300 grams)
- 1/3 cup corn starch (40 grams)
- 6 large eggs
- 1/4 cup reduced raspberry puree (60 ml)
- 3/4 cup freshly squeezed lemon juice (180 ml)
Instructions
- Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree into a metal sifter to remove the seeds if desired. Boil down in a saucepan to about 1/4 – 1/3 cup, approximately 15-20 minutes, then cool.
- Preheat oven to 325F (160C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper.
- Whisk together flour, sugar, corn starch, and salt. Stir in melted butter until mixture is thick and crumbly. Press dough into prepared pan, create a lip around the edge, and bake for 20-25 minutes until slightly golden.
- In a bowl, whisk together sugar and corn starch until no lumps remain. Add eggs, cooled raspberry puree, and lemon juice; whisk until fully combined. Pour mixture over baked base.
- Bake for another 20-25 minutes, or until top is set. Cool in pan for at least 1 hour, then refrigerate for at least 2 hours before slicing.
Notes
Serve chilled, garnished with powdered sugar or whipped cream. Best paired with herbal tea or vanilla ice cream.
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 120mg
Keywords: lemon, raspberry, dessert, bars, sweet, tart