Raspberry Bars

  in Desserts, Recipes

SHORTBREAD CRUST
1 cup all-purpose flour
1/4 cup almond flour
1/4 cup granulated sugar
1 teaspoon lemon zest
1 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cold and cubed
1 tablespoon cold water

FILLING
Raspberry Curd (1 full recipe)

  1. Preheat oven to 350°F. Grease an 8×8 baking pan (or 7×11) and line with parchment paper.
  2. In a food processor, combine all crust ingredients and pulse just until a crumbly mixture forms (about 20-30 quick pulses). The mixture should look sandy and dry, but it should hold together when pressed.
  3. Pour mixture into prepared pan and press into an even layer. Bake for 20-25 minutes, until crust is a light golden brown color around the edges.
  4. While crust is still warm, pour over raspberry curd and bake for 30 minutes. The mixture will still be quite wobbly after baking, but it will firm up after refrigerating.
  5. Refrigerate bars overnight. Slice bars and serve cold. Dust with powdered sugar if desired.

*For an extra summery treat, we recommend freezing the bars after slicing and serving them frozen. The texture of the raspberry curd becomes similar to sorbet. Delicious!