May’s baking bucket list challenge, Lemon Bars with Raspberry Sauce, was inspired by a dessert on my 21st birthday, and 11 years later, I’ve recreated it.
On my 21st birthday, my parents took me out for dinner to celebrate. I don’t remember where we ate but afterward, we went to Phillip’s European in Rochester, New York for dessert. And that I remember. For dessert, I ordered lemon bar with raspberry sauce on top and it was delicious. Creamy, lemony, a bit tart and a touch of sweetness from the raspberries with a thick shortbread crust.
The flavor of that Phillip’s European’s lemon bar paired with the fact that it was my 21st birthday made the treat memorable. So memorable that I’ve thought about it many times since which inspired me to add it to lemon bars with raspberry sauce to my 2019 baking bucket list. (I just checked the menu online and unfortunately, I don’t think Phillip’s serves lemon bars with raspberry sauce as a dessert offering anymore!)
Making the lemon bars
For my lemon bar recipe, I used Sally’s Baking Addiction as inspiration but changed the filling slightly because I wanted my lemon curd to be thicker, richer, and more lemony. I did this by using 5 whole eggs (instead of her recommended 6) and adding 2 egg yolks for a richer, thicker filling. I also added a tablespoon of lemon zest for extra lemon flavor. The result was a rich, yellow lemony curd tucked inside a thick, buttery shortbread crust.
Beautiful raspberry sauce
While the bars were baking, I whipped up an easy raspberry sauce using frozen raspberries, sugar, and a squeeze of lemon. After stirring and gently mashing the berries into a sauce, I whisked in a touch of corn starch and let the whole mixture thicken.
Paired together, the lemon bars and raspberry sauce were exactly as I remember from Phillip’s European. Rich, tart lemon bars with a buttery crust and a simply sweet raspberry sauce on top. I’m not sure why I waited 11 years to make these lemon bars with raspberry sauce but I’m sure not going to wait that long again.
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups + 2 Tablespoons flour
- 2 cups granulated sugar
- 6 Tablespoons all-purpose flour
- 5 large eggs
- 2 egg yolks
- 1 tablespoon lemon zest
- 1 cup lemon juice
- raspberry sauce, for serving
- powdered sugar, for serving
- Preheat the oven to 325F and line a 9x13 inch pan with parchment paper, set aside.
- In a medium bowl stir together the melted butter, sugar, vanilla extra, and salt. Add in 2 cups flour plus 2 tablespoons flour and stir to combine.
- Using your hands or a small spatula, spread the dough into the bottom of the prepared baking pan (it will be very thick).
- Bake the crust 18-20 minutes until set.
- To make the filling whisk together the flour and sugar. Whisk in the whole eggs, egg yolks, lemon juice, and zest.
- Pour the filling into the warm crust and bake for 22-25 minutes until the filling is set. Allow bars to cool to room temperature then place in the fridge to chill for at least 2 hours before cutting & serving.
- Serve with raspberry sauce and a sprinkle of powdered sugar.
- 1 cup frozen raspberries
- ¾ cup water
- 3 tablespoon sugar
- 1 teaspoon lemon juice
- 1½ teaspoons cornstarch mixed with 1½ teaspoons warm water
- Place the berries, water, sugar, and lemon juice in a medium saucepan.
- Bring mixture to a boil and gently mash the berries into a sauce. Reduce the heat and let simmer for 5-7 minutes.
- Remove from heat* and whisk in the cornstarch and water mixture.
- Allow to cool to room temperature and thicken.
- Refrigerate until serving.
