Lemon Raspberry Shortbread Bars (Printer-Friendly)

Tangy lemon and raspberry filling over buttery shortbread with a sweet, vibrant finish.

# List of Ingredients:

→ Shortbread Base

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Lemon Raspberry Layer

05 - 1 cup fresh raspberries
06 - 4 large eggs
07 - 1 cup granulated sugar
08 - 1/4 cup fresh lemon juice
09 - 2 tablespoons cornstarch

→ Finishing and Garnish

10 - Powdered sugar, for dusting
11 - Whipped cream, optional for serving

# Preparation Steps:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, beat softened butter and granulated sugar until creamy. Stir in flour and salt until a dough forms.
02 - Press dough evenly into the bottom of the prepared pan, pressing slightly up the sides by about 1/3 inch. Bake for 20 minutes, or until the surface looks set and the edges are lightly golden. Remove from oven and gently prick the top with a fork.
03 - While the base is baking, puree fresh raspberries in a blender or food processor. Optional: push puree through a fine mesh sieve to remove seeds. Transfer to a saucepan and simmer over medium heat, stirring frequently, until reduced to a thick consistency, about 5-7 minutes. Let cool to room temperature.
04 - In a large bowl, whisk eggs and granulated sugar until well combined. Whisk in thickened raspberry puree, lemon juice, and cornstarch until smooth.
05 - Pour the custard mixture over the baked shortbread base. Return pan to the oven and bake at 350°F for 22-26 minutes, or until the center is just set. Remove from oven and cool completely at room temperature.
06 - Refrigerate for at least 2 hours before slicing. When ready to serve, dust with powdered sugar and, if desired, top with whipped cream.

# Additional Suggestions:

01 - Press the crust slightly up the sides to form a ledge, preventing the filling from seeping underneath.
02 - Boil raspberry puree until thick to avoid excess moisture in the custard layer.
03 - For clean slices, use a sharp knife and wipe between cuts.

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