Meyer Lemon Raspberry Bars
Prep Time:
30 minutes
Cook Time:
1 hour plus cooling
Serves:
12
Ingredients
- 2 1/3 Cups all-purpose flour
- 2 Packages (6 ounces each) Driscoll's Raspberries, divided
- 1 1/4 Cups granulated sugar
- 1/2 Tsp. fine sea salt
- 1 Tsp. vanilla extract
- 3/4 Cup almond flour
- 2 sticks plus 2 tablespoons unsalted butter, at room temperature
- Confectioners' sugar, for dusting (optional)
- 1 1/2 Cups granulated sugar
- 2/3 Cup freshly squeezed Meyer lemon juice (from 8-10 lemons)
- 4 large eggs
- Finely grated zest of 2 lemons
- 2 sticks plus 2 tablespoons unsalted butter, cut into small chunks
Directions
- CENTER rack in middle of oven.
- PREHEAT oven to 375°F.
- BUTTER or SPRAY WITH OIL a 9-inch by 13-inch baking pan.
- CUT a piece of parchment paper to 13 x 17 inches.
- PLACE parchment paper inside pan so 2 inches hang over edges of pan and BUTTER paper.
- PLACE 2 sticks plus 2 tablespoons butter into bowl of food processor.
- ADD 1 ¼ cup sugar, ½ teaspoon salt, and 1 teaspoon vanilla extract.
- PROCESS mixture until blended.
- ADD ¾ cup almond flour and PROCESS again until smooth.
- ADD 2 1/3 cup all-purpose flour.
- PULSE until mixture is moist and bumpy curds of dough form and STOP pulsing to scrape bowl as needed.
- TEST dough by pinching; dough is ready to use when it holds together.
- CONTINUE to pulse and test in brief intervals until dough is ready to use.
- TURN dough out onto the counter.
- KNEAD dough together gently.
- CUT OFF one-third of dough, COVER with plastic wrap, and SET ASIDE.
- PRESS remaining dough evenly into bottom of lined pan.
- PRICK dough all over with a fork.
- BAKE crust 15-18 minutes or until pale golden and puffed.
- TRANSFER pan to a cooling rack and ALLOW crust to cool to room temperature.
- SCATTER 1 package raspberries over crust.
- STIR lemon curd briefly.
- SPREAD lemon curd evenly over berries using offset spatula or the back of a spoon.
- PINCH OFF small pieces of the reserved dough and SCATTER over filling.
- BAKE lemon squares 30 minutes and ROTATE pan after 20 minutes of baking.
- REMOVE pan from oven and quickly scatter remaining raspberries over crumbs.
- PRESS berries down lightly into topping.
- RETURN pan to the oven quickly and BAKE for another 10 to 13 minutes or until crumbs are golden and lemon curd is caramelized around edges.
- TRANSFER pan to a cooling rack and ALLOW to cool at least 2 hours and up to 6 hours.
- TURN pan upside down over a cutting board or counter to release cake.
- PEEL away parchment paper.
- INVERT cake onto a serving platter.
- CUT into 12 squares, about 3 inches on a side using a long, slender knife.
- SERVE immediately or CHILL before serving.
- DUST bars with confectioners' sugar before serving.
- STORE bars wrapped tightly in plastic wrap for up to 5 days or FREEZE for up to 2 months and DEFROST overnight in refrigerator before serving.
- CRACK 4 eggs into a medium-sized heavy-bottomed saucepan.
- ADD 1 ¼ cup granulated sugar.
- WHISK in zest of 2 lemons and 2/3 cup lemon juice.
- DROP in 2 sticks plus 2 tablespoons of butter in chunks.
- COOK lemon curd over medium heat while WHISKING constantly for 8 to 10 minutes or until thickened and one or two bubbles pop at surface.
- REMOVE pan from heat.
- PLACE a piece of plastic film directly against surface of lemon curd.
- REFRIGERATE lemon curd until cold all the way through, 30-50 minutes.
- STORE lemon curd in refrigerator in airtight container for up to two weeks if desired.
- To see more raspberry dessert recipes, click here!
