Lemon Crumble Bars

16 servings
1 hr

Lemon Crumble Bars have a buttery shortbread crust and a sweet oat crumble topping making a buttery, tart & tangy, sweet bite. Makes (16) 2 -inch bars or (32 ) 1 x 2 inch bars

Raise your hand if you like lemon desserts. . . and a buttery shortbread crust. . .and a sweet oat crumble topping. These Lemon Crumble Bars marry all three for a buttery, tart & tangy, sweet bite. This lemon bar recipes does have a few steps, but the end result is worth it! For quicker assembly, have your ‘mise en place’. . . all your crust, filling and topping ingredients prepped and ready to go, starting with zesting and juicing the lemons.

Method:

  • Zest lemons before juicing, reserving 4 teaspoons of zest; set aside.
  • Prepare the Cookie Base: Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick. Line pan with parchment paper, allowing paper to extend past edges of pan. Spray parchment.
  • Pulse flour, powdered sugar, salt and 1 teaspoon lemon zest in a food processor until combined, about 3 times. Add butter; pulse until mixture resembles coarse sand, 6 to 7 times. Press flour mixture into prepared pan. Bake in preheated oven 15 minutes.

Prepare Filling:


  • Combine granulated sugar, lemon juice, cornstarch, 1 teaspoon lemon zest and salt in a medium saucepan; bring to simmer over medium-high. (Do not bring to a boil.)
  • Lightly beat eggs and yolks in a medium bowl. Temper eggs by adding 1/2 cup of the hot sugar mixture to eggs, whisking constantly. Gradually add egg mixture to remaining sugar mixture in saucepan, whisking constantly.
  • Cook, whisking constantly, until thick and bubbly, about 2 minutes. Remove from heat. Stir in butter until melted and combined. Spread hot filling evenly over prepared cookie base.

Prepare Topping:

  • Pulse flour, powdered sugar, 2 teaspoons lemon zest, and salt in a food processor until combined, 5 to 6 times. Add butter; pulse until mixture forms pea-size pieces, 4 to 5 times. Add oats; pulse until combined, 2 to 3 times.
  • Using your hands, press the mixture together into small clumps. Sprinkle clumps evenly over filling, pressing lightly to adhere.
  • Bake at 350°F until top is lightly browned, 35 to 40 minutes.

If you’re a fan of lemon bars and rosemary, I hope you’ll try

A Match Made in Heaven: Rosemary Lemon Bars.

 Or enjoy No-Churn Lemon Ice Cream, a refreshing frozen treat and a breeze to make! Sweet and tart, creamy and tangy~ a creamsicle for lemon lovers!

Recipe details
  • 16  servings
  • Prep time: 25 Minutes Cook time: 35 Minutes Total time: 1 hr
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Ingredients
COOKIE BASE
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 10 tablespoons cold salted butter cut into 1/2-inch pieces
FILLING
  • 1 cup granulated sugar
  • 2/3 cup fresh lemon juice from about 4 lemons
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon salted butter
  • 1 teaspoon lemon zest
TOPPING
  • 1/2 cup all-purpose flour
  • 3 tablespoons powdered sugar
  • 2 teaspoons lemon zest
  • 1/8 teaspoon salt
  • 6 tablespoons salted butter
  • 1/2 cup uncooked regular rolled oats
Instructions
Prepare Cookie Base:
Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick.
Line pan with parchment paper, allowing paper to extend past edges of pan. Spray parchment.
Pulse flour, powdered sugar, salt and 1 teaspoon lemon zest in a food processor until combined, about 3 times.
Add butter; pulse until mixture resembles coarse sand, 6 to 7 times.
Press flour mixture into prepared pan. Bake in preheated oven 15 minutes.
Prepare Filling:
Combine granulated sugar, lemon juice, cornstarch, 1 teaspoon lemon zest and salt in a medium saucepan; bring to simmer over medium-high. (Do not bring to a boil.)
Lightly beat eggs and yolks in a medium bowl. Add 1/2 cup of the hot sugar mixture to eggs, whisking constantly.
Gradually add egg mixture to remaining sugar mixture in saucepan, whisking constantly.
Cook, whisking constantly, until thick and bubbly, about 2 minutes.
Remove from heat. Stir in butter until melted and combined.
Spread hot filling evenly over prepared cookie base.
Prepare Topping:
Pulse flour, powdered sugar, 2 teaspoons lemon zest and salt in a food processor until combined, 5 to 6 times.
Add butter; pulse until mixture forms pea-size pieces, 4 to 5 times.
Add oats; pulse until combined, 2 to 3 times.
Using your hands, press the mixture together into small clumps.
Sprinkle clumps evenly over filling, pressing lightly to adhere.
Bake at 350°F until top is lightly browned, 35 to 40 minutes.
Cool completely in pan. When ready to cut, lift Lemon Crumble from pan using parchment as handles.
Trim the edges, if necessary, and cut into 16 2-inch bars or 32 1 x 2-inch bars.
Store in refrigerator until ready to serve.
Tips
  • When zesting any citrus, only use the colored part of the peel, not the white pith underneath which is bitter.
  • For easier cutting, chill bars in refrigerator for several hours.
  • Store leftover lemon bars in refrigerator.
Mary @ Home is Where the Boat Is
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