Raspberry Lemon Bars Easy (Impression)
Zesty lemon and raspberry pair over a tender crust for a vibrant, sweet-tart layered treat.
# Liste des ingrédients:
→ Crust
01 -
225 grams unsalted butter, at room temperature
02 -
100 grams granulated sugar
03 -
250 grams all-purpose flour
04 -
1.25 grams kosher salt
05 -
1 teaspoon grated lemon zest
→ Raspberry Puree
06 -
25 grams granulated sugar
07 -
60 millilitres lemon juice
08 -
7 grams cornstarch
09 -
125 grams fresh raspberries
→ Lemon Filling
10 -
7 large eggs
11 -
600 grams granulated sugar
12 -
2 tablespoons grated lemon zest
13 -
240 millilitres freshly-squeezed lemon juice
14 -
125 grams all-purpose flour
→ Finishing
15 -
Confectioners' sugar, for dusting
# Étapes de préparation:
01 -
Preheat the oven to 175°C. Lightly spray a 23×33 cm baking pan with nonstick spray. Using a mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium speed for approximately 2 minutes until pale and fluffy. Mix in grated lemon zest briefly.
02 -
In a separate bowl, blend all-purpose flour and kosher salt. With the mixer on low, gradually add the flour mixture to the butter mixture, mixing just until incorporated, about 1 minute.
03 -
Transfer the dough to a floured surface. Gather dough into a ball, then press evenly into the prepared baking pan using your fingers. Chill in the refrigerator for 15 minutes. Bake the crust for 15–20 minutes until lightly golden. Cool in the pan on a wire rack for about 30 minutes, until the crust is slightly firm. Maintain oven temperature at 175°C.
04 -
In a small saucepan, whisk together granulated sugar, cornstarch, and lemon juice. Add raspberries and cook over medium heat, whisking constantly for approximately 6 minutes until the fruit breaks down, the mixture thickens, and bubbles appear. Strain the hot puree through a sieve to remove seeds. Set aside at room temperature.
05 -
In a medium bowl, vigorously whisk together eggs, granulated sugar, grated lemon zest, and flour until fully combined. Gradually whisk in freshly-squeezed lemon juice until the mixture is uniform.
06 -
Evenly pour lemon filling over the cooled crust in the pan. Drop spoonfuls of raspberry puree over the surface. Using a toothpick, swirl the puree gently into the lemon filling to create marbling.
07 -
Place the pan in the oven and bake for 30–35 minutes, or until the center is set. Remove from over and let cool completely at room temperature.
08 -
Once cooled, cut into squares or triangles. Dust generously with confectioners' sugar just before serving.
# Informations complémentaires:
01 -
Ensure the crust is fully cooled before pouring in the filling to achieve clean layers.
02 -
For neat bars, use a sharp knife and clean between slices.