Lemon and Raspberry Bars

dessert · ⏱ 145 min · 15 portions · 62.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/557/lemon-and-raspberry-bars/