Crust and Crumbs
  • 2 1/3 Cups all-purpose flour
  • 2 Packages (6 ounces each) Driscoll's Raspberries, divided
  • 2 sticks plus 2 tablespoons unsalted butter, at room temperature
  • Confectioners' sugar, for dusting (optional)
  • 1 1/4 Cups granulated sugar
  • 1/2 Tsp. fine sea salt
  • 1 Tsp. vanilla extract
  • 3/4 Cup almond flour
Lemon Curd Filling
  • 2/3 Cup freshly squeezed Meyer lemon juice (from 8-10 lemons)
  • 1 1/4 Cups granulated sugar
  • 4 large eggs
  • Finely grated zest of 2 lemons
  • 2 sticks plus 2 tablespoons unsalted butter, cut into small chunks
Lemon Curd Filling
  1. CRACK 4 eggs into a medium-sized heavy-bottomed saucepan.
  2. ADD 1 ¼ cup granulated sugar.
  3. WHISK in zest of 2 lemons and 2/3 cup lemon juice.
  4. DROP in 2 sticks plus 2 tablespoons of butter in chunks.
  5. 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.
  6. REMOVE pan from heat.
  7. PLACE a piece of plastic film directly against surface of lemon curd.
  8. REFRIGERATE lemon curd until cold all the way through, 30-50 minutes.
  9. STORE lemon curd in refrigerator in airtight container for up to two weeks if desired.
Crust and Crumbs
  1. CENTER rack in middle of oven.
  2. PREHEAT oven to 375°F.
  3. BUTTER or SPRAY WITH OIL a 9-inch by 13-inch baking pan.
  4. CUT a piece of parchment paper to 13 x 17 inches.
  5. PLACE parchment paper inside pan so 2 inches hang over edges of pan and BUTTER paper.
  6. PLACE 2 sticks plus 2 tablespoons butter into bowl of food processor.
  7. ADD 1 ¼ cup sugar, ½ teaspoon salt, and 1 teaspoon vanilla extract.
  8. PROCESS mixture until blended.
  9. ADD ¾ cup almond flour and PROCESS again until smooth.
  10. ADD 2 1/3 cup all-purpose flour.
  11. PULSE until mixture is moist and bumpy curds of dough form and STOP pulsing to scrape bowl as needed.
  12. TEST dough by pinching; dough is ready to use when it holds together.
  13. CONTINUE to pulse and test in brief intervals until dough is ready to use.
  14. TURN dough out onto the counter.
  15. KNEAD dough together gently.
  16. CUT OFF one-third of dough, COVER with plastic wrap, and SET ASIDE.
  17. PRESS remaining dough evenly into bottom of lined pan.
  18. PRICK dough all over with a fork.
  19. BAKE crust 15-18 minutes or until pale golden and puffed.
  20. TRANSFER pan to a cooling rack and ALLOW crust to cool to room temperature.
  21. SCATTER 1 package raspberries over crust.
  22. STIR lemon curd briefly. 
  23. SPREAD lemon curd evenly over berries using offset spatula or the back of a spoon.
  24. PINCH OFF small pieces of the reserved dough and SCATTER over filling.
  25. BAKE lemon squares 30 minutes and ROTATE pan after 20 minutes of baking.
  26. REMOVE pan from oven and quickly scatter remaining raspberries over crumbs.
  27. PRESS berries down lightly into topping.
  28. 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.
  29. TRANSFER pan to a cooling rack and ALLOW to cool at least 2 hours and up to 6 hours.
  30. TURN pan upside down over a cutting board or counter to release cake.
  31. PEEL away parchment paper.
  32. INVERT cake onto a serving platter.
  33. CUT into 12 squares, about 3 inches on a side using a long, slender knife.
  34. SERVE immediately or CHILL before serving.
  35. DUST bars with confectioners' sugar before serving.
  36. 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.
  1. To see more raspberry dessert recipes, click here!
Calories 658.24
Total Fat 39.15 g
Saturated Fat 22.06 g
Cholesterol 162.79 mg
Sodium 392.59 mg
Total Carbohydrates 70.77 g
Dietary Fiber 3.61 g
Protein 6.60 g