Lemon Raspberry Bars with a buttery crust, sweet raspberry puree, and a tangy lemon filling combine to create a delightful dessert that balances sweet and tart flavors.
1: Combine corn starch, lemon juice, and sugar into a pot. Mix until the corn starch is dissolved and then add the raspberries. Cook over medium heat until raspberries are broken down and it thickens. Let cool.
2: For the crust, add lemon zest to sugar and massage it to help extract the oils from the peel. Add in the rest of the ingredients and mix well. The mixture will be crumbly but forms together when pinched.
3: Press the dough down into a 9x9 pan and bake at 350°F for about 15 minutes or until lightly brown.
4: For the lemon filling, whisk together eggs in a bowl and then add into the lemon sugar mixture. Mix well and then add the flour and lemon juice.
5: Pour the lemon mixture onto the semi-cooled crust and bake at 350°F for 25-35 minutes.
