All due respect to Ned Stark (bless his soul), but summer is coming.
I love summer for many reasons – not having to wear 5 layers before stepping outside, drinking coconut water instead of plain water all day long, more sun-lit hours, gorgeous flowers everywhere, and the beautiful, colorful produce.
Fruits are aplenty and in all shapes, sizes and color – tart, sweet, and juicy, the dessert possibilities are endless.
These raspberry lemon bars are a mouthful of summer. The shortbread base is crumbly and buttery, and the lemon-raspberry topping is fresh, citrusy and sweet all at once.
These are very easy to make, and they look quite spectacular don’t you think?
Raspberry lemon bars
Recipe from: Lovely Little Kitchen
Prep time: 15 mins
Cook time: 35 mins
For the shortbread:
12 tbsp/1 and 1/2 sticks unsalted butter, softened
75g/ 1/3 cup caster sugar
170g/ 1 and 1/2 cup flour
For the topping:
225g/ 1 cup caster sugar
3 tbsp flour
1 cup fresh raspberries (crushed)
juice of 2 lemons
icing sugar, for dusting
lemon slices, raspberries, mint leaves or green sprinkles for decorating
- Preheat the oven to 180ºC/350ºF , grease a 9 by 9 inch baking tin, and then line with parchment paper leaving the edges to over-hang. Using an electric whisk, cream the butter and sugar together, then add the flour and knead gently until a smooth dough is formed.
- Press into the prepared tin, spreading with your fingers so that the dough is evenly distributed in a uniform layer in the tin. Bake for 15 minutes.
- Using an electric whisk, mix the eggs, sugar and flour together. Add the raspberries and lemon juice and mix again. Pour over the baked shortbread crust and return to the oven for another 20 minutes. Remove and cool.
- Dust with icing sugar, and decorate with lemon slices, raspberries and mint leaves or sprinkles if you wish. Cut into 9 squares and serve.