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Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ¾ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ¾ cup Bob's Red Mill extra thick rolled oats
- 3–4 tablespoons confectioners' sugar
- ¾ cup granulated sugar
- 3 tablespoons lemon zest, finely chopped
- 4 egg yolks
- 6 tablespoons freshly squeezed lemon juice
- ¼ cup unsalted butter
- ¼ teaspoon salt
- 2 cups red currants (fresh or frozen)
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350°F and prepare the pan.
- Mix flour and salt in a bowl and set aside.
- Beat butter and sugar until fluffy, then add vanilla.
- Combine dry ingredients with the butter mixture until crumbly.
- Reserve some dough, and press the rest into the pan to form the crust.
- Bake crust for about 25 minutes until golden brown.
- Mix reserved dough with oats for topping and refrigerate.
- Prepare lemon curd by whisking sugar, lemon zest, and egg yolks over simmering water.
- Add lemon juice and cook until thickened; strain and set aside.
- Toss red currants with sugar.
- Layer lemon curd over baked crust, top with currants, and sprinkle oat mixture.
- Bake for 35-40 minutes until topping is browned.
- Cool before slicing into bars.
Notes
Let the butter sit out for a few hours for a richer flavor.
Whisk the lemon curd continuously to avoid curdling.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 12
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 50