My food blog has slowly turned into a dessert blog over the last several months and I am not mad about it. Every week, I dedicate at least one day to making a new dessert. With the bountiful fruit in harvest, I can’t help but think of sweets that highlight the produce. Today’s attention will be turned to peaches and raspberries for wonderful peach raspberry pie bars with lemon curd filling. I tend to jam all my favorite things into one dessert and this was no exception. Peaches, raspberries, a sweet crust, and tart lemon curd come together to make one intensely delicious treat.

Peach Raspberry Pie Bars with Lemon Curd

Yields 9 bars (8x8-inch baking dish)


1 hr, 30 Total Time

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Ingredients

    Crust
  • 2 ½ cup all-purpose flour
  • ½ cup confectioners sugar
  • ½ tsp salt
  • 1 cup cold butter, cut into small chunks
  • 2 tsp vanilla
  • 2-3 tbsp ice cold water
  • Lemon curd
  • 4 eggs
  • 1 ½ cup granulated sugar
  • ½ cup lemon juice
  • 1 tbsp lemon zest
  • ¼ cup flour
  • Peach raspberry filling
  • 2 cups peaches, peeled, cut into slices
  • 2 cups raspberries
  • 1 tbsp lemon juice
  • ¼ cup granulated sugar
  • 1 tbsp cornstarch

Instructions

  1. Preheat oven to 350 degrees F.
  2. Make the crust. Combine flour with sugar, and salt. Blend in the cold butter with a pastry cutter or your hands until the mixture is the size of small peas. Add the vanilla and stir to combine. Add the cold water 1 tbsp at a time just until the dough starts to come together. Measure 1 ½ cups of the dough and set aside. Use the remaining dough to create the bottom crust. Press into the bottom of the baking dish into one even crust. Poke holes in the crust with a fork and bake for 15-20 minutes or until lightly golden brown. Remove from the oven and let cool.
  3. Meanwhile, make the lemon curd. Beat together the eggs with granulated sugar for 1 minute or until light yellow in color. Add the lemon juice, lemon zest, and flour, beating the mixture for another minute. The filling will be thin but will thicken up as it cooks.
  4. Make the fruit filling. Toss together the sliced peeled peaches with the raspberries, lemon juice, sugar, and cornstarch. Pour the lemon curd filling in the baking dish with the crust. Spread the fruit filling evenly on top. Spread the remaining pie crust dough on top.
  5. Bake the pie bars for 45 minutes – 1 hour or until the center is no longer jiggly. Remove from the oven and let cool completely on a wire rack. Slice into bars and serve.
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https://cherryonmysundae.com/2019/07/peach-raspberry-pie-bars-with-lemon-curd.html

**Helpful tips and common mistakes

Although you’re essentially making a pie with this peach raspberry pie bars recipe, I like to think this version is easier. There is no pretty crust making required, just spread it and done. I decided to make the crust more like shortbread with the addition of sugar and vanilla in the dough. Yes, this will make the dessert more indulgent but it will be worth it.

The best way to make pie dough is with a pastry cutter or with your hands to avoid overmixing the dough. If you are getting down and dirty and using your hands, work quickly to avoid melting the butter. I have used a food processor on many occasions but you have to be very careful to not overwork the dough. Reserve 1 1/2 cups of the dough to create the top layer and use the remaining dough for the crust. Poke holes with a fork to help prevent the crust from puffing up as it bakes. Bake until golden brown and let it cool.While the crust is cooling, make the filling. Since the lemon curd filling is going to get cooked, there’s no need to cook it beforehand (score!). Just whisk together the eggs with sugar vigorously for one minute, and add the remaining ingredients. The filling will look frothy and thin but don’t worry, it will thicken up as it cooks.Now it’s time to make the fruit filling. Whenever you use peaches in a dessert, be sure to peel the skin off for the best texture. If that just seems like the biggest hassle, use nectarines instead! Toss the peeled sliced peaches with raspberries, more lemon, sugar, and cornstarch. Pour the lemon curd filling into the crust followed by the fruit filling.Pull out the dough you set aside before and roll it out. Here you have some freedom to get creative on how you want to design the top. I chose to tear up the pie dough into small pieces to create a rustic crust where you can still see the filling. You can also just roll out the dough and place it right on top, just make sure to just slits in the dough to allow the steam to escape. About one hour later, the pie bars are ready! The top will be golden brown and the filling should be set. Let it cool and slice into bars.Peach raspberry pie bars with lemon curd filling should be mandatory at all events or just after dinner. Even if the fruits aren’t in season, I’m betting that frozen peaches and raspberries will still yield a great dessert. My first peach dessert recipe is now officially a winner in my book. 

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.