Meyer Lemon Curd & Raspberry Crumb Bars

Meyer Lemon Curd & Raspberry Crumb Bars

Bianca Trejo

Bianca Trejo

April 1st, 2019

Meyer Lemon Curd & Raspberry Crumb Bars

Yield 24 bars
1 hour 15 minutes plus cooling
25 minutes active time
Easy

These tangy, buttery crumb bars are a quick and delicious treat made with fresh raspberries and meyer lemon curd. Serve warm with rich vanilla or strawberry ice cream for a perfect dessert!

Ingredients
For the filling:
1 cup Meyer lemon curd (can be store bought)
3 cups fresh raspberries
2 teaspoons vanilla paste
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1/3 cup granulated sugar
pinch salt

For the dough/topping:
3 cups all purpose flour
½ cup granulated sugar
½ cup light brown sugar
½ teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter, cut into 1 inch cubes
1 large egg

Directions

  1. Preheat oven to 350 F. Grease and line a 9 x 13 inch baking pan with parchment paper.

  2. In a small bowl add raspberries, vanilla paste, lemon juice, cornstarch, granulated sugar and salt. Using a wooden spoon, mix together and slightly smash raspberries. Let macerate.

  3. Meanwhile, prepare the dough and topping. Using a stand mixer fitted with paddle attachment, mix together AP flour, granulated sugar, light brown sugar, salt, and baking powder. Mix until all ingredients are evenly distributed.

  4. Add cubed butter and mix on low for about 2 minutes, stop mixer and add beaten egg. Mix on medium low until mixture becomes a crumbly texture.

  5. Dump half of the mixture onto prepared baking pan and press firmly into an even layer.

  6. Pour meyer lemon curd over the crust. Using an offset spatula, spread into an even, thin layer.

  7. Top with macerated raspberries, and spread them all across the pan. *It is normal for the lemon curd and raspberries will mix together during this step.

  8. Top raspberry and lemon filling with the remaining crumble. Bake for 45-50 minutes, rotating halfway through. Bars are done when the crumb is a light golden brown color.

  9. Let cool at least 1 hour before cutting into squares.

  10. Serve warm with vanilla or strawberry ice cream.

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