← All recipes
Recipe post ·
Raspberry Lemon Bars
The base is a poppyseed shortbread, then raspberry curd and a pretty sharp lemon layer on top.
Watch the video for the technique.
Ingredients
Shortbread
- 100 g flour
- 25 g almond flour
- 50 g sugar
- ½ tsp salt
- 12–15 g poppy seeds
- 113 g butter
Raspberry layer
- 250 g raspberries
- 25 g lemon juice
- zest of ½ lemon
- 125 g sugar
- 10 g cornstarch
- pinch of salt
- 2 eggs
- 45 g butter
- ½ tsp vanilla
Lemon layer
- 140 g sugar
- 8 g cornstarch
- ¼ tsp salt
- 2 eggs + 1 egg yolk
- 100 g lemon juice
- zest of 2 lemons
- 50 g butter
Method
- 1.
Bake the shortbread at 175°C until lightly golden, about 14–17 minutes.
- 2.
Cook the raspberries with the lemon for a few minutes and push them through a sieve. Add the rest of the raspberry ingredients and cook gently until it thickens. Spread that over the base and bake at 165°C for around 12–15 minutes.
- 3.
Make the lemon layer the same way, pour it on top and bake for another 11–14 minutes. You want the edges set but still a little wobble in the middle.
- 4.
Then let the whole thing cool and put it in the fridge for at least a few hours. Overnight is even better.
- 5.
Powdered sugar on top right before serving.
