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Lemon and Raspberry Bars

Zesty lemon curd on a buttery almond crust, silky and bright.
Sweet raspberry bursts in every bite, like sunshine and berries.
Golden edges, soft centre, and just the right pinch of sea salt.

dessert ⏱ 145 min 370 kcal / portion 62.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Lemon and Raspberry Bars
v5 · rb0e705f985 20260727Z1751 180 ml lemon 1½ tbsp thyme 220 g butter 40 g almond 70 g raspberry baking paper to taste 🔥 heat oven to 165°C and line tin with baking paper 🔪 process crust crumb: pulse flour with icing sugar, salt, lemon zest, thyme and butter until crumbly blitz almonds into crust mixture until roughly broken 🍽 press crust into even layer in baking tin 🔥 ⏱ 45-50 min bake crust until golden, then set aside 🔪 whisk lemon curd mixture in saucepan until smooth: eggs, yolks, caster sugar, salt, lemon zest and juice 🍳 ⏱ 12-15 min cook curd on medium-low, stirring until thick custard 🍳 melt butter and strain cooked custard through sieve onto butter, then stir until melted and combined pour lemon curd over shortbread crust and shake to level 🔪 halve raspberries and top the curd, cut side down, pressing gently 🔥 ⏱ 15-20 min bake until set but still slightly jiggly in the centre ⏳ ⏱ 1 h cool bars at room temperature ⏳ ⏱ 4 h refrigerate bars to set completely 🔪 remove bars from tin using baking paper, trim ends, and slice into 15 pieces, wiping the knife clean as you go 🍽 dust with icing sugar, sprinkle with extra thyme, and serve at once chilled Lemon Raspberry Bars 🎉 130 g flour 60 g sugar ¼ tsp salt 3 pieces egg 6 pieces egg yolk 250 g caster sugar ½ tsp sea salt flour, sugar, salt 10 ml ¾ tbsp 120 g egg, egg yolk, caster sugar, sea salt 170 ml 100 g butter baking paper raspberry ¾ tbsp thyme
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Preparation steps

  1. heat oven to 165°C and line tin with baking paper
  2. process crust crumb: pulse flour with icing sugar, salt, lemon zest, thyme and butter until crumbly
  3. blitz almonds into crust mixture until roughly broken
  4. press crust into even layer in baking tin
  5. bake crust 45-50 min until golden, then set aside
  6. whisk lemon curd mixture in saucepan until smooth: eggs, yolks, caster sugar, salt, lemon zest and juice
  7. cook curd 12-15 min on medium-low, stirring until thick custard
  8. melt butter and strain cooked custard through sieve onto butter, then stir until melted and combined
  9. pour lemon curd over shortbread crust and shake to level
  10. halve raspberries and top the curd, cut side down, pressing gently
  11. bake 15-20 min until set but still slightly jiggly in the centre
  12. cool bars at room temperature for 1 hour
  13. refrigerate bars at least 4 hours to set completely
  14. remove bars from tin using baking paper, trim ends, and slice into 15 pieces, wiping the knife clean as you go
  15. dust with icing sugar, sprinkle with extra thyme, and serve at once chilled

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