Lemon Raspberry Shortbread Bars (Printable Version)

# What You'll Need:

→ Raspberry Puree

01 - 2 cups (250 grams) thawed or fresh raspberries

→ Shortbread Base

02 - 2 1/4 cups (281 grams) plain flour
03 - 1/2 cup (100 grams) white sugar
04 - 1 tablespoon corn flour
05 - 1/4 teaspoon salt
06 - 1 cup (226 grams) melted unsalted butter

→ Lemon Raspberry Layer

07 - 1 1/2 cups (300 grams) white sugar
08 - 1/3 cup (40 grams) corn flour
09 - 6 large eggs
10 - 1/4 cup (60 ml) cooked down raspberry puree
11 - 3/4 cup (180 ml) fresh squeezed lemon juice

# Steps to Follow:

01 - Throw your raspberries into a blender and pulse until smooth. If you want, push through a metal strainer to get rid of seeds. Simmer the strained mixture in a pot over low-medium heat until it's thick and shrinks down to about 1/4–1/3 cup, usually takes 15-20 minutes. Let it cool all the way.
02 - Set your oven to 325°F (160°C) and put parchment paper in a 9x13 inch (23x33 cm) baking dish, making sure it hangs over the edges. Combine flour, sugar, corn flour, and salt in a bowl. Pour in the melted butter and stir until you've got a thick mixture. Push it into your lined pan, making small edges around the sides. Bake for 20-25 minutes until it's just starting to turn golden on top. Take it out and gently poke the top with a fork, but don't go all the way through.
03 - In a big bowl, mix sugar and corn flour together to break up any clumps. Add in your eggs and whisk everything until it's smooth. Stir in your cooled raspberry puree and lemon juice. Don't worry that it's runny. Pour this mix over your baked shortbread.
04 - Stick them back in the oven at 325°F (160°C) for about 20-25 minutes, or until the top doesn't jiggle anymore. Let them cool in the pan for at least an hour at room temperature, then pop them in the fridge for at least 2 hours.
05 - Grab the parchment paper edges to pull the whole thing out of the pan. Cut into squares with a sharp knife, wiping it clean between slices. Keep them in a sealed container in your fridge for up to 5 days.

# Additional Tips:

01 - You might need extra time to reduce frozen berries since they're more watery.
02 - Skip the store-bought lemon juice, it's way too tart for baking.
03 - You can make half this recipe in an 8x8 inch (20x20 cm) pan, just cook it a bit less time.
04 - These bars stay good in an airtight container in the fridge for up to 5 days.

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