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.
**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.