Raspberry Lemon Tart Bars
- 2 tablespoons buttermilk
- 2 large egg yolks
- ¾ teaspoon vanilla
- 2½ cups, plus 3 tablespoons all-purpose flour, divided
- 1⅓ cups powdered sugar
- Pinch of salt
- 1 cup cold, unsalted butter, cut in small cubes
- 1⅓ cups raspberries
- ¼ cup, plus 1½ cups sugar, divided
- 4 large eggs, lightly whisked
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- ⅔ cup freshly squeezed lemon juice
In small bowl, whisk buttermilk, egg yolks, and vanilla together with fork; set aside. Combine 2½ cups flour, powdered sugar, and salt in food processor. Pulse to combine. Add butter pieces and pulse 10–12 times. With food processor running, pour in buttermilk mixture. Once dough begins to come together, turn out onto a sheet of plastic wrap and press into a disc. Wrap tightly in plastic wrap. Chill in refrigerator 1 hour or the freezer 15–20 minutes. Coat 9×9-inch baking dish with nonstick cooking spray. Remove dough from refrigerator and press evenly to all sides of sprayed pan. Cover tightly with plastic wrap and freeze 20 minutes.
Preheat oven to 375° F. Remove plastic wrap from prepared pan and bake 20–25 minutes, until crust is no longer doughy but isn’t golden.
While crust bakes, gently fold together raspberries and ¼ cup of sugar in small bowl; set aside. In seperate bowl, prepare custard filling: whisk together eggs, remaining 1½ cups sugar, remaining 3 tablespoons flour, and lemon zest until mixture is thick and pale yellow. Add lemon juice and whisk until smooth.
Once crust is baked, remove from oven and reduce temperature to 325° F. Drain juices from the berries into custard filling and whisk to combine. Scatter berries over crust and pour custard over berries. Bake 20–30 minutes or until center does not jiggle. Remove from oven and cool completely.
Images from Our Sweet Basil Kitchen.
Find a variety of more fresh twists on traditional favorite recipes in Cade and Carrian Cheney’s new cookbook, Our Sweet Basil Kitchen: Fresh Twists on Family Favorites with Recipe Mashups and Unique Flavor Combinations. Available at Deseret Book stores and deseretbook.com.
Find this and other great stories like "The Write Stuff" and "Reunited After 62 Years" in the March/April 2017 issue of LDS Living.