Description
These Lemon Curd Layered Raspberry Crumble Bars feature a buttery crust, tangy lemon curd, sweet-tart raspberry filling, and a nutty almond streusel topping. They’re perfect for a delightful dessert or afternoon treat.
Ingredients
Scale
- 150g (1.25 cup) All-Purpose Flour (crust): Provides structure.
- 30g (2 tbsp) Granulated Sugar (crust): Adds sweetness.
- 30g (2 tbsp) Unsalted Butter, melted (crust): Binds ingredients.
- 0.25 tsp Salt (crust): Enhances flavors.
- 120ml (0.5 cup) Fresh Lemon Juice (curd): Provides tangy flavor.
- 2 tsp Lemon Zest (curd): Amplifies lemon flavor.
- 100g (0.5 cup) Granulated Sugar (curd): Sweetens the curd.
- 2 Large Eggs (curd): Binds and creates a creamy texture.
- 60g (0.25 cup) Unsalted Butter (curd): Adds richness.
- 300g (2 cups) Fresh Raspberries (filling): Adds sweet-tart flavor.
- 80g (0.67 cup) Granulated Sugar (filling): Enhances raspberry sweetness.
- 15g (1 tbsp) Cornstarch (filling): Thickens the filling.
- 1 tsp Lemon Juice (filling): Brightens raspberry flavor.
- 80g (0.67 cup) Almond Flour (streusel): Provides nutty flavor.
- 50g (0.5 cup) Sliced Almonds, toasted (streusel): Adds crunch.
- 60g (0.33 cup) Brown Sugar, packed (streusel): Adds warmth and chewiness.
- 30g (2 tbsp) Unsalted Butter, melted (streusel): Binds streusel ingredients.
- Pinch of Ground Cinnamon (streusel): Adds aroma (optional).
- Powdered Sugar (garnish): Adds sweetness and presentation.
Instructions
- Preheat & Prep Pan: Preheat oven to 175°C (350°F) and line a 23x33cm (9×13-in) pan with parchment.
- Make the Crust: Whisk flour, sugar, and salt; stir in melted butter until crumbly.
- Press & Bake Crust: Press into pan and bake 10-12 minutes until set.
- Prepare Lemon Curd: Whisk lemon juice, zest, sugar, and eggs in a heatproof bowl.
- Cook Lemon Curd: Cook over simmering water, stirring constantly, 5-7 minutes until thickened.
- Finish Lemon Curd: Remove from heat and whisk in butter until melted.
- Assemble Layers: Spread warm lemon curd over the crust.
- Prepare Raspberry Layer: Toss raspberries with sugar, cornstarch, and lemon juice.
- Add Raspberry Layer: Spread raspberry mixture over lemon curd.
- Make Almond Streusel: Combine almond flour, almonds, brown sugar, cinnamon, and melted butter.
- Add Streusel & Bake: Sprinkle streusel over raspberry layer and bake 20-25 minutes.
- Cool & Chill: Cool in pan, then refrigerate at least 1 hour.
- Cut, Garnish & Serve: Lift bars from pan, cut, dust with powdered sugar, and garnish with almonds.
Notes
For clean cuts, ensure the bars are thoroughly chilled before slicing. Toasting the almonds enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: lemon bars, raspberry, crumble, almond, dessert, baking, fruit, easy, treat