Delicious, creamy Lemon Bars with fresh raspberries on a shortbread-like cookie crust.
In large saucepan mix together raspberry puree, lemon juice and zest, eggs and starch/flour (no need to temper eggs-- I no longer do this and rarely have a problem if I stir constantly). Add sugar and maple syrup and stir over medium-low heat until thick (about 6 minutes). Remove from heat, cover and place in fridge for about 20-30 minutes until cool. Spoon onto the crust (be sure that the crust isn't warm at all) and place in the fridge for several hours--preferably overnight to ensure the bars can be sliced properly. You can speed up the process by placing the bars in the freezer for about an hour and then in the fridge for a couple hours. Enjoy!