Y’alllll. Spring has officially sprung!
3 stalks rhubarb, washed and sliced into 1 inch slices
1 pint raspberries, washed
1/4 cup sugar
4 egg yolks
1/3 cup plus 2 tbsp sugar
1 Meyer lemon, zested (and the juice from half)
2 ounces butter, cubed
6 ounces butter, cubed
31 grams powdered sugar
1/2 teaspoon salt
180 grams ap flour
Make the curd: Combine the rhubarb, raspberries, and 1/4 cup sugar in a small saucepan. Cook on medium heat, stirring occasionally to avoid scorching, until the fruit has softened completely and the juices are bubbling. Blend with an immersion blender until smooth.
Crust: Combine the dry ingredients in a food processor and blend until combined. Add the butter and buzz until it comes into a dough. Grease an 8×8 inch square pan, cut two pieces of parchment paper to the width of the pan and put them in so there are flaps to easily pull out the bars. Press the dough into the pan, and freeze for 10-15 minutes. Preheat the oven to 350 degrees and bake until golden brown, about 30 minutes.
Finish Filling & Final Bake: Use a large saucepan and fill with a couple inches of water. Bring to a simmer, and grab another pan that fits inside the large one without touching the water. Add the second amount of sugar, lemon zest/juice, and yolks and whisk together over the heat until the sugar dissolves. Add all the curd and continue cooking/scraping the bottom with a spatula until the mixture becomes quite thick and coats the back of a spoon. Strain through a sieve and then pour directly on to the shortbread crust, and bake at 350 degrees until set (about 15 minutes). Allow to cool on a wire rack, and then chill in the fridge or freezer until sliceable.