A perfect mix of sweet and tart flavors combine with a delicate shortbread crust.
Lemon bars are the quintessential dessert of summer. It's light, it has a perfect marriage of sweet and tart flavors and is full of nostalgia.
" Nothing says home, like the smell of baking."
I love a lemon bar on its own but add raspberry jam and its a knock out. The raspberries add to the sweetness and tartness and just make it feel so much more decadent. Which is the feeling I want all my bakes to bring to your home.
I love a good graham cracker crust but this one was calling for a macadamia shortbread crust to add to the overall textural bite.
The filling is an easy custard/curd filling much like a key lime pie. It's a mixture of egg yolks, lemon juice and sweetened condensed milk. I love this technique because you can through all the ingredients into one bowl which adds to the overall ease of the recipe. And an easy recipe that is also decadent and delicious is what we all need.
And that crust *swoon*. It's a simple shortbread crust that is sturdy enough to hold the thick filling while also having a a delicate bite. The addition of macadamia nuts gives it the perfect simple texture and adds flavor very subtly. While I chose macadamia nuts, you can use any nut you wish. Can you imagine a pistachio, oh so delicious.
So lets get to it and dive right into the recipe:
Lemon Raspberry Bar Recipe:
Lemon Raspberry Bars
For the crust:
1/2 c butter soft
1/2 c sugar
1/4 chopped macadamia nuts
1/2 tsp salt
1 1/4 c flour
For the Filling:
3/4 c lemon juice about 4 large lemons
zest of one lemon
1 can sweetened condensed milk
3 egg yolks
1/4 tsp salt
3 oz. raspberries
2 TBSP raspberry jam
Start by lining the bottom of a 9x9 pan with parchment paper. Then preheat oven to 350 f (180 c)
In a medium bowl toss together the flour, salt, sugar and crushed macadamia nuts. Then add in soft butter. Work in with hands till the mixture looks like wet sand and form a ball when pressed together.
Press this down into the 9x9 pan forming a tight crust. You can start by pushing it down with your hands, but I find it works best using the bottom of a measuring cup. Once crust is formed, bake in the oven at 350 f (180 c) for 10 minutes. Allow to cool completely.
While the crust is cooling start making the filling. In a small bowl mix together the lemon juice and lemon zest. In a separate bowl mix together the sweetened condensed milk and egg yolks. Then add in the lemon mixture slowly. The filling will start to thicken and set. Set aside.
In a small bowl add 3 oz. fresh raspberries and raspberry jam and mix together.
Now lets assemble. Add your curd filling into the pan with the shortbread crust. Then dollop the raspberry mixture on top. I did about twelve 1/2 TBSP dollops over the top. Next, grabbing a skewer or butter knife, swirl the raspberry mixture into the lemon curd. This makes a pretty swirls decoration on top.
Now bake your bars in the oven at 350 f (180 c) for 20-25 minutes or till filling has set.
Allow the lemon bars to rest at room temperature and then set in the fridge for at least an hour before serving. Top with whipped cream and enjoy