Raspberry Lemon Bars

Prep Time: 20 mins | Cook Time: 50 mins | Course: Dessert | Serves: 16 

Tart lemon bars with raspberries over a lovely tart shortbread base. The raspberries marinate in sugar and a raspberry liqueur. Making this in a food processor makes for a quick and easy dessert recipe. Inspired by Cade and Carrian of Oh Sweet Basil https://ohsweetbasil.com/raspberry-lemon-tart-bars-recipe/ 

Shortbread:

2 ½ cups flour

½ cup powdered sugar

¼ tsp salt

1 cup cold butter, cubed

2 Tbsp sour cream

½ tsp vanilla

½ tsp lemon extract

Raspberries: 

12 oz raspberries

2 Tbsp sugar

2 Tbsp chambord or other raspberry liqueur

Lemon Filling:

4 eggs

1 ½ cups sugar

¼ cup flour

½ tsp baking powder

1 lemon, zested

⅔ cup lemon juice

Preheat the oven to 350*. Layer flour, powdered sugar, salt, butter cubes, sour cream, vanilla, and lemon extract in a food processor. Pulse until combined into fine crumbs. Spread and press the dough evenly  into a 9.13 baking pan with a flat bottomed cup. Bake for 20 minutes. 

In a mixing bowl, marinade the raspberries with the sugar and raspberry liqueur. Stir a couple of times to ensure even marinating.

In the food processor (you don't need to wash), add the eggs, sugar, flour, baking powder, and lemon zest. Pulse until well combined. When the shortbread is done, add the lemon juice to the food processor. Pulse to combine.

Remove shortbread from the oven and pour in the lemon filling using a rubber scraper to get it all. Scatter raspberries evenly over the top and scrape the marinade deliciousness evenly over the filling. Bake another 25-35 minutes or until the filling is cooked and set in the center.