Raspberry-Lemon Squares

Raspberry-Lemon Squares

This month the Tuesdays with Dorie group got to choose between baking Lemon Squares, French Style and a Fluted Carrot-Tangerine Cake with Tangerine Glaze in any order. Since I already made the latter, it was time to make some lemon squares! I decided to bake Raspberry-Lemon Squares, which is basically a spin off of the Lemon Squares recipe in Baking Chez Moi.

Lemons have a great sunny taste that become even more special when paired with the deep flavor that raspberries bring. I was inclined to make these Raspberry-Lemon Squares when I first saw them featured on the Driscoll’s website.

Lemons for Raspberry-Lemon Squares

The lemon curd filling requires a lot of butter. In fact, the recipe called for so much butter in the curd that I felt like it was a little ridiculous; I ended up omitting 2 tablespoons of butter for my arteries’ sake and I think the taste and texture of the lemon curd both turned out fine.Ingredients for Raspberry-Lemon Squares

The lemon curd came together nicely, even without all 18 tablespoons of butter! It thickened after being whisked constantly on the stove at around the 5-minute mark.
Lemon Curd for Raspberry-Lemon Squares

I sprinkled raspberries over the Raspberry-Lemon Squares crust I had made while the lemon curd chilled in the refrigerator, and then poured the curd over the raspberries.Raspberry-Lemon Squares

After smoothing out the lemon curd, I pinched bits and pieces of crust dough and littered them all over the top of the soon-to-be Raspberry-Lemon Squares, then put the pan in the oven to bake for about 45 minutes.
Raspberry-Lemon Squares

I added another cup of fresh raspberries to the top of the Raspberry-Lemon Squares midway through baking. Towards the end of baking, the lemon curd really started to bubble up and caramelize at the edges.Raspberry-Lemon Squares

I dusted the top of the Raspberry-Lemon Squares with a little bit of confectioner’s sugar.Raspberry-Lemon Squares

The crust turned out great! It was crunchy and buttery, and it complemented the bright lemon and raspberry flavors.Raspberry-Lemon Squares

The part that was tricky was determining when to take the pan out of the oven; I was waiting for the tops to brown a little more, but I didn’t want to burn the curd because they started to bubble a lot on the sides. From the looks of it, it seems as though I charred the edges; thankfully, these squares didn’t taste burnt (at least not the part I ate)!Raspberry-Lemon Squares

Raspberry-Lemon Squares
Raspberry-Lemon Squares

Recipe for Raspberry-Lemon Squares found here. Lemon Squares, French Style recipe on page 326 of Baking Chez Moi by Dorie Greenspan.

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11 thoughts on “Raspberry-Lemon Squares

  1. I wish I didn’t know how much butter went into these, it would make eating them so much more enjoyable as they really do taste great! I love how pretty the raspberries make them look.

  2. Your lemon squares looks so pretty with the added raspberries. I thought the butter was too much, and have reduced the amount too, the curd turned out great! I love the curd, got to stop myself from eating it from the spoon!

  3. I loved the cartelized edges-they were tasty. This is so beautiful with the raspberries. I’m definitely going to have to try that next time I make them.

  4. I omitted the extra two tbsp. of butter from both the curd and the dough and mine turned out fine too. And I LOVE your addition of raspberries — what a great idea! They look soooo good! I also worried about the potentially burnt edges, but after cooking with Dorie through her cookbook, I just call it a “French bake” and smile. 🙂 Great job!

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