Here’s a recipe that you can start making now with Persian (aka regular, everyday) lemons and keep making until Meyer lemons turn up. It’s a play on lemon squares but it’s got French flair and plenty of raspberries – inside and out. And it’s an adaptation of Lemon Squares, French Style, a recipe that’s in Baking Chez Moi, Recipes From My Paris Home to Your Home Anywhere.
The recipe is a cross between traditional lemon squares and a très French lemon-streusel tart. The lemon filling is a quickly made curd, one so good that you might want to make it just to have it in the fridge for toast time. The almond crust and crumbs are made from one recipe – the dough gets pressed in to make the crust and nubbinized to make the streusel. And the raspberries … they’re both a surprise and an open invitation to grab another square.
Like the dough for the crust, the raspberries are used in two different ways. The first handful of berries is scattered across the pre-baked crust and then covered with the curd and streusel. Baked, the flavor of the raspberries deepens and intensifies. The heat seems to turn already delicious raspberries into mega-berries. And then, when the squares are almost fully baked, I add more fresh berries. These stay in the oven just long enough to warm, but not long enough to get jammy. All in all … swell!
By the way, the edges will get very dark – it’s where the curd and sugar caramelize. If you don’t like the edges, you have a choice: you can trim them or send them to me – I love them!