Lemon Raspberry Bars

Prep Time: 2 hours | 30 min
Yield: 18 bars
  • 4 C Cake Flour
  • 1 t Baking Powder
  • 1 t Baking Soda
  • 1 t Vanilla
  • 1 C Sugar
  • 3 Egg Yolks
  • 2 Eggs
  • 1 C Butter, melted
  • 1 Pint Raspberries
  • 1/4 C Sugar
  • 1 t Lemon Juice
  • 2 Egg Whites
  • 1/4 t Cream of Tartar
  • Pinch Salt
  • 1/8 C Light Corn Syrup
  • 1 1/8 C Sugar
  • 1/4 C Water
  • 1 t Vanilla
February 27, 2015


It’s the end of February, and we are all looking for spring.  It doesn’t seem to be coming too soon though, as it went down to -9 degrees last night.  We decided to keep our spirits high by designing a bar with the flavors of spring and summer to get us through the next month (or two!).  Our lemon raspberry bars feature a dense cake-like base topped with fresh raspberry coulis, a bright, silky lemon curd, and a burnt Italian meringue to finish.  They’re a little bite of summer in this harsh winter!


Ingredients for base:

4 C cake flour

1 t baking powder

1 t baking soda

1 t vanilla

1 C sugar

3 egg yolks

2 eggs

1 C butter, melted


In the bowl of a stand mixer, combine all above ingredients and mix until just combined.  Pat into a lined cookie sheet or 9×13 dish.  Bake, covered, at 325 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool.


Ingredients for Raspberry Coulis:

1 pint raspberries

1/4 C sugar

1 t lemon juice


Combine all ingredients in a saucepan and cook over medium-low heat until the mixture thickens slightly.  Let cool.

For Lemon Curd:

4 ea Eggs

1 1/3 C sugar

3.5 Lemons, juiced

10 oz butter

zest of 1 lemon


Combine the butter and lemon juice in a saucepan and bring to a boil.  Meanwhile, mix the eggs and sugar in a bowl.  Temper the butter into the egg mixture one ladle at a time while whisking.  Return the mixture to the saucepan and cook until it has reached 180 degrees.  Take off heat, add zest, and let cool.

For meringue:

2 Egg whites

1/4 t Cream of Tartar

pinch salt

1/8 C Light Corn Syrup

1 1/8 C Sugar

1/4 C water

1 t vanilla


In the bowl of a stand mixer, combine the egg whites and cream of tartar.  Whip until soft peaks form.

Meanwhile, combine the salt, syrup, sugar and water in a  small saucepan.  Heat until the mixture reaches 250 degrees.  Take off the heat and begin whipping the whites while drizzling the syrup in slowly.  Once all the syrup is added, add in the vanilla. continue to whip until the meringue cools.


Assembly of bars:

Spread a layer of raspberry coulis over the cake base.  Allow to set for 10 minutes, then pour the lemon curd over the raspberry coulis (it helps if the lemon curd is slightly warm at this step).  Let the lemon curd set in the refrigerator.  Then, spread the meringue over the top carefully.  Refrigerate again for about a half hour. Cut into bars and brûlée the meringue.  Enjoy!


Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

1 Comment

  • Karen Stachura on February 27, 2015 at 7:31 pm

    OMG, these bars are so incredibly delicious! The raspberry and lemon together seal the deal!

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