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Lemon Berry Bars

  • Writer: Jenn Clayton
    Jenn Clayton
  • May 12
  • 2 min read

The perfect twist on the traditional lemon bar!! Delish shortbread crust and bright berry flavor!

RECIPE:

Raspberry Puree

  • 2 cup raspberries (250 grams) fresh or frozen

Shortbread Base

  • 2 1/4 cup all-purpose flour (281 grams)

  • 1/2 cup granulated sugar sub- I use Allulose (100 grams)

  • 1 tablespoon corn starch

  • 1/4 teaspoon salt

  • 1 cup unsalted light butter (226 grams) melted

Lemon Raspberry Layer

  • 1 1/2 cups granulated sugar sub (300 grams)

  • 1/3 cup corn starch (40 grams)

  • 6 large eggs

  • 1/4 cup reduced raspberry puree (60 ml) (reduced from 2 cups raspberries - see step 1 in the recipe below)

  • 3/4 cup lemon juice* (180 ml) freshly squeezed


Raspberry Puree

  • Add the raspberries to a blender or food processor and pulse until smooth.

  • Pour the puree into a metal sifter a little at a time and push the puree through the sifter to remove the seeds. (This is optional, but recommended).

  • Add the seedless puree to a small saucepan over low-medium heat. Gently boil down the puree to remove the excess liquid. It should be much thicker, and you should end up with about 1/4 - 1/3 cup. This will take about 15-20 minutes.

  • Remove from the heat and let cool as you make the base.

Shortbread Base

  • Preheat the oven to 325F (160C) degrees. Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang around the edges.

  • In a medium bowl, whisk together the flour, sugar, corn starch, and salt.

  • Stir in the melted butter. The mixture should be quite thick.

  • Press the dough into the bottom of the prepared pan. Create a slight lip around the edge of the pan.

  • Bake in the preheated oven for 20-25 minutes, or until the top looks set and slightly golden. As it's baking - make the filling.

  • Remove from the oven once done baking. Gently prick the very top of the shortbread using a fork. Do not prick all the way down to the very bottom of the pan.

Lemon Raspberry Layer

  • While the shortbread base is baking, make the top layer.

  • In a large bowl, whisk together the sugar and cornstarch to remove any lumps.

  • Then whisk in the eggs, followed by the cooled 1/4 cup of reduced raspberry puree.

  • Carefully, whisk in the lemon juice. The mixture will be quite liquidy.

  • Pour the lemon raspberry mixture over the baked shortbread base.

  • Bake in the oven (stillat 325F/160C) for 20-25 minutes, or until the top looks set.

  • Remove from the oven. Cool the bars in the pan for at least 1 hour or until room temperature. Then cover the pan and place in the fridge to chill for at least 2 hours.

  • When ready to slice, lift the bars out of the pan using the overhang of the parchment paper from the long sides of the pan.

  • Place the bars on a cutting board and slice with a sharp knife. For clean cuts, whipe off the knife after each cut. Store bars in the fridge.


18 Bars:

3 points each

158 calories

10g fat

15g carbs

4g protein



 
 
 

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