Torched Raspberry Lemon Bars

Imagine savoring a tangy, refreshing sorbet under the summer sun at a BBQ with the smell of smoke and char lingering in the background. That is the essence of these torched raspberry lemon bars. Small batch recipe

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Total Time 2

Course Dessert

Cuisine American

Servings 4

Equipment

Ingredients

Crust

65 g all purpose flour
30 g powdered sugar
1/8 tsp sea salt
57 g cold unsalted butter cubed

Custard

130 g cane sugar
75 g egg
100 g egg yolks (about 4 eggs)
pinch salt
155 g lemon juice (from 4 lemons)

Topping

1/4 cup frozen raspberries

Instructions

Make the crust

Preheat the oven to 350F.
Whisk together flour, powdered sugar, salt, and lemon zest. Add it to a food processor with cubed butter and pulse until it has the texture of coarse sand.
Transfer to a prepared baking pan and press into an even layer. Bake until pale gold and firm, about 30 minutes.

Make the custard:

In a saucepan, combine sugar, eggs, lemon zest, and salt, then gradually whisk in the lemon juice.
Cook the custard over low heat, stirring constantly, until it feels warm to the touch, about 3 minutes. Increase the heat to medium-low and continue stirring until the custard thickens (but is still runny) and is steaming hot.
Strain the mixture into the prepared crust, smoothing it into an even layer. Top the lemon bars with frozen raspberries.
Cover with aluminum foil and bake until the surface is smooth and firm, about 10 minutes.
Let the lemon bars cool uncovered until it reaches room temperature. Then, cover and refrigerating for 1 hour to allow the custard to set.

Serve

Right before serving, torch the top of the lemon bars until parts of it becomes charred

Notes

This recipe is adapted from Serious Eats