Lemon Crumble Bars
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
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!
Lemon Crumble Bars
Recipe details
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.
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