Shortbread Lemon Berry Squares (Printable Version)

Zesty citrus squares with berry swirls and buttery cookie base.

# What You'll Need:

→ Raspberry Puree

01 - 2 cups (250 g) fresh or thawed raspberries

→ Shortbread Base

02 - 2 1/4 cups (281 g) plain flour
03 - 1/2 cup (100 g) white sugar
04 - 1 tablespoon cornstarch
05 - 1/4 teaspoon salt
06 - 1 cup (226 g) unsalted butter, melted till liquid

→ Lemon Raspberry Layer

07 - 1 1/2 cups (300 g) white sugar
08 - 1/3 cup (40 g) cornstarch
09 - 6 large eggs
10 - 1/4 cup (60 ml) cooked down raspberry puree
11 - 3/4 cup (180 ml) fresh lemon juice

# Step-by-Step Guide:

01 - Throw raspberries into a blender and pulse until smooth. Strain through a metal sieve to get rid of seeds if you want. Cook the smooth puree in a pot over gentle heat until it thickens and shrinks down to about 1/4-1/3 cup, roughly 15-20 minutes. Let it cool all the way down.
02 - Heat your oven to 325°F (160°C) and put parchment paper in a 9x13 inch (23x33 cm) baking dish with extra hanging over the sides. Combine flour, sugar, cornstarch, and salt in a container. Mix in the melted butter until you get a sticky dough. Push it down into your lined pan, making small edges around the sides. Bake it for 20-25 minutes until it looks a bit golden on top. Take it out and poke the top gently with a fork, but don't go all the way through.
03 - Mix sugar and cornstarch in a big bowl to break up any clumps. Add your eggs and stir until it's nice and smooth. Stir in your cooled raspberry mixture and lemon juice. It'll be pretty runny. Pour this over your baked crust.
04 - Bake at 325°F (160°C) for 20-25 minutes or until the surface doesn't jiggle anymore. Let them cool in the pan for at least an hour at room temp, then stick them in the fridge for at least 2 hours more.
05 - Grab the parchment paper edges to pull the whole thing out of the pan. Cut with a sharp knife, wiping the blade clean between slices. Keep these treats in a sealed container in your fridge for up to 5 days.

# Additional Notes:

01 - Icy raspberries might take longer to cook down because they've got more water in them.
02 - Skip the store-bought lemon juice – it's way too tart for good baking results.
03 - You can make half this amount in an 8x8 inch (20x20 cm) pan, just cook it a bit less time.
04 - These bars stay good in a sealed container in your fridge for up to 5 days.

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