Lemon Berry Bars

Brought to you by: Zoe, Lincoln School, Oak Park, Illinois USA

Conversion Table U.S. to Metric and Metric to U.S.


Lemon Curd
  • 3 eggs
  • 1 cup white sugar
  • 1/3 cup lemon juice
  • 1/4 cup butter, softened
  • 2 teaspoons lemon zest
  • 8 tablespoons unsalted butter (1 stick), melted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 1 1/4 cups all-purpose flour, plus more as needed
  • Pint of Raspberries


For Lemon Curd: Mix all ingredients in saucepan and stir. Then pour into container and let it cool.

Prepare the tart crust by: Heat the oven to 350°F and arrange a rack in the middle.

Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms. Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking). Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.

To complete the recipe: After cooled, pour lemon curd into tart shell. Then place raspberries on top. ENJOY!