Description
These Red Currant Lemon Crumble Bars feature a buttery shortbread crust topped with a tangy lemon curd filling, fresh red currants, and a crisp oat crumble. Perfectly balanced for a refreshing dessert with bright citrus notes and a sweet-tart berry topping, these bars are baked to golden perfection and dusted with confectioners’ sugar for an elegant finish.
Ingredients
Shortbread Crust and Topping
- 2 1/4 cups all purpose flour
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 3/4 cup Bob’s Red Mill extra thick rolled oats
- 3-4 tablespoons confectioners’ sugar
Lemon Curd Filling
- 3/4 cup granulated sugar
- 3 tablespoons finely chopped lemon zest
- 4 egg yolks
- 6 tablespoons freshly squeezed lemon juice
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
Red Currant Topping
- 2 cups red currants (fresh or frozen)
- 1/4 cup granulated sugar
Instructions
- Prepare the Shortbread Crust: Preheat the oven to 350°F. In a medium bowl, whisk together the flour and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for about 5 minutes until light and fluffy, scraping the bowl as needed. Add vanilla extract and mix until combined. Reduce speed to low and gradually add the flour mixture, mixing just until the dough comes together but remains crumbly.
- Form the Crust: Reserve 3/4 cup of the dough for the crumble topping, then press the remaining dough evenly into the bottom and slightly up the sides of a 11″ x 8″ tart pan with removable bottom or equivalent pan. Bake for 25 minutes until the crust puffs up and turns warm golden in color.
- Make the Crumble Topping: While the crust bakes, combine the reserved dough and rolled oats by crushing them together with your fingers to form a crumble. Refrigerate until ready to use.
- Prepare Lemon Curd: In a heatproof bowl or top of a double boiler, whisk together sugar, lemon zest, and egg yolks immediately to prevent coagulation. Place over simmering water and whisk continuously until sugar dissolves. Add lemon juice and continue whisking for about 5 minutes. Stir in butter and salt, cooking and stirring constantly until the mixture thickens to sour cream consistency (about 170°F). Strain through a fine mesh sieve and cover with plastic wrap touching the surface to prevent skin formation; refrigerate if not using immediately.
- Prepare Red Currants: Toss the red currants gently with 1/4 cup granulated sugar and set aside.
- Assemble the Bars: Spoon lemon curd into baked crust and smooth the top. Evenly distribute sugared red currants over the curd, then sprinkle the oat crumble topping on top. Add a few extra currants for color.
- Bake the Assembled Bars: Bake for 35-40 minutes, rotating the pan halfway through. The topping should be lightly browned and the filling should soften and deepen in color.
- Finishing Touches: Once baked, dust the bars with confectioners’ sugar and allow to cool slightly before carefully removing from the pan. Slice into 12 equal bars and optionally dust again with confectioners’ sugar before serving.
Notes
- Use fresh or frozen red currants; if using frozen, do not thaw before tossing with sugar to avoid excess moisture.
- Ensure the lemon curd is not overheated to prevent curdling.
- Press the crust dough evenly for consistent baking and texture.
- To prevent skin forming on lemon curd when storing, cover with plastic wrap directly on the surface.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For easier removal, use a tart pan with a removable bottom or line the pan with parchment paper.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
