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Peach Raspberry Pie Bars with Lemon Curd

Course Dessert
Cuisine American
Keyword dessert bars
Total Time 1 hour 30 minutes
Servings 9
Author Cherry on My Sundae



  • 1 ¼ cups all-purpose flour (185 grams)
  • ¼ cup confectioners sugar (32 grams)
  • ¼ teaspoon salt
  • ½ cup cold butter, cut into small chunks (113 grams)
  • 2-3 tablespoon ice cold water

Lemon curd

  • 2 large eggs
  • 2 large egg yolks
  • 1 ½ cup granulated sugar (300 grams)
  • ½ cup lemon juice (125 ml)
  • 1 tablespoon lemon zest
  • ¼ cup flour (37 grams)
  • 2 tablespoon butter, cut into small chunks (27 grams)

Peach raspberry filling

  • 2 cups peaches, sliced (about 2 peaches, 10 ounces)
  • 1 cup raspberries (6 ounces)
  • ½ cup granulated sugar (100 grams)
  • 3 tablespoon cornstarch (24 grams)


  • Preheat oven to 375 degrees F. Spray a 8x8 inch baking dish with cooking spray and line with parchment paper.
  • Make the crust. Combine flour with sugar, and salt. Blend in the cold butter with a pastry cutter or your hands until the mixture is the size of small peas. Add the cold water 1 tablespoon at a time just until the dough starts to come together. Chill the dough for 30 minutes or until firm.
  • Set aside ⅓ cup of the dough and use the remaining to create the crust. Dust a clean work surface with flour and roll out the dough into a large square about 1/16-inch thick. Carefully transfer the dough to the baking dish and press the dough into the bottom of the baking dish and up the sides to create a crust with 4 sides. Poke holes in the crust with a fork and line it with parchment paper. Place baking weights on the parchment paper and bake for 10 minutes. Remove the top parchment paper with the weights and bake for another 5-7 minutes or until golden brown. Remove the crust from the oven and let cool.
  • Meanwhile, make the lemon curd. Whisk together the eggs and egg yolks with granulated sugar. Add the lemon juice, lemon zest, and flour, whisking until combined. Pour the mixture into a heavy bottomed saucepot and heat over medium-low heat. Continue to simmer the curd stirring constantly until thickened, about 5 minutes. Remove from heat.
  • Make the fruit filling. Toss together the sliced peaches with the raspberries, sugar, and cornstarch. Let sit for 15 minutes. Pour the lemon curd filling in the baking dish with the crust and spread the fruit filling evenly on top. Roll out the reserved dough crust to create the top crust and place it on top of the filling. Cut slits on top to allow steam to escape.
  • Bake the pie bars for 40 minutes – 45 minutes or until the top is golden brown. Remove from the oven and let cool completely on a wire rack. Slice into bars and serve.