Introduction: Meyer Lemon & Raspberry Bars

By La petite poire
About: Bonjour! My name is Cassandra, I am an Australian with a passion for cooking, sharing, and exploring seasonal local produce. I am inspired by memories of my childhood growing up in the hinterland of Byron Bay,…

Meyer lemon & raspberry bars are divinely zesty and sweet with a light floral scent. Meyer lemons are a relative of the humble lemon but have a more complex floral aroma, are less acidic and are sweet and superbly juicy. In this recipe they have delivered a beautiful scent and a naturally sweet touch, whilst the addition of the raspberries to the recipe adds a lovely texture. These bars are soft in the centre but chewy and delicious on the outside and will satisfy both vegetarians and omnivores alike!

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Step 1:

Meyer Lemon & Raspberry Bars

100 grams of melted butter

1/2 cup of castor sugar

1 egg

100 grams of white chocolate, melted

1 cup of plain flour, sifted

1/3 cup of almond meal

3 tblsp. of meyer lemon juice

1 1/2 teaspoons of meyer lemon zest

100 grams of fresh raspberries

Pre heat the oven to 180 degrees celsius and line a small baking dish with baking paper. In a medium sized bowl add the sugar and melted butter, combine well, then add the egg and with an electric beater, beat until pale in color and fluffy.

Step 2:

Now gently fold through the melted white chocolate, lemon juice and zest, followed by the flour and almond meal. Gently combine all ingredients.

Pour the mixture into your pre prepared dish and place the raspberries evenly into the mixture, pushing them gently into the batter. Cook in the oven for 40 – 45 minutes, or until it is nicely golden in color and cooked in the centre. Once cooked, let it cool outside of the oven and when cool, cut into even sized bars and finish with a dusting of icing sugar and extra fresh raspberries if you desire.