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Photo of Raspberry topped lemon bars by WW

Raspberry topped lemon bars

7
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
12
Difficulty
Easy
Think these classic treats are off the menu? Think again! The bars are kept light with the help of a butter-free lemon curd

Ingredients

Plain White Flour

140 g, 100g for base and 2 tablespoon for topping

Salt

½ teaspoon(s)

Lemon

1 zest(s) of 1, 1 tsp for base, 1 tbsp for topping

Butter

2 tablespoon(s)

Egg, whole, raw

3 large, raw, separated

Caster Sugar

195 g, 3 tbsp for base, 150g for topping

Lemon Juice, Fresh

115 ml

Baking powder

½ teaspoon(s), level

Salt

1 pinch

Icing Sugar

2 teaspoon(s), level

Raspberries

12 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 20cm square cake tin with cooking spray and set aside.
  2. To make the base, combine the flour, sugar, salt and lemon zest in a large mixing bowl. Drizzle over the melted butter along with 2 tsp cold water. Using a fork, press the mixture until clumps of dough form. Tip into the prepared cake tin and press into the base, making sure the mixture reaches into each corner. Bake for 10-12 minutes, until beginning to brown, then remove from the oven and set aside to cool. Reduce the oven to 170°C, fan 150°C, gas mark 3.
  3. While the base is cooling, prepare the topping. Put the egg yolks, caster sugar, lemon juice and zest, flour, baking powder and salt in a large mixing bowl and stir to combine. In a separate large bowl, beat the egg whites using a hand-held electric whisk until soft peaks form. Gently fold the meringue mixture into the egg yolk mixture, then spread the mixture over the base. Bake for 20 minutes, until just set, then remove from the oven and set aside to cool completely before slicing into 12 bars.
  4. To serve, dust over the icing sugar and top with the raspberries.

Notes

These are great to serve to guests with a cuppa, but if you have extras, store them in an airtight container in the fridge for up to 2 days.

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