Creamy Lemon Crumble Bars
Creamy Lemon Crumble Bars is an easy lemon bar recipe and one of my personal favorite desserts.
Servings: 12 servings
Equipment
- 9 inch square pan
- parchment paper optional
Ingredients
creamy lemon filling
- 1/2 cup fresh squeezed lemon juice, from regular or Meyer lemons.
- 1 large egg
- 3 large egg yolks
- 1/2 cup sugar
- pinch salt
- 6 Tbsp butter, cut in pieces
- 3 Tbsp heavy cream , (you will add this after the curd has chilled.)
crust and crumble topping
- 1 cup unsalted butter at room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all purpose flour
- 3 Tbsp rolled oats, for the crumble topping.
Instructions
make the creamy lemon filling (you can do this a day in advance)
- Put the lemon1/2 cup fresh squeezed lemon juice, 1 large egg and 3 large egg yolks, 1/2 cup sugar, and a pinch salt in a 2-3 quart heavy bottomed saucepan. Whisk to combine.
- Add the 6 Tbsp butter, cut in pieces and begin heating on medium to medium high, whisking almost constantly.
- As the butter melts, switch to a silicone spoonula and continue stirring, scraping the sides and bottom of the pan as the mixture begins to thicken. When it comes to a gentle bubble, stir for a few seconds more, then remove from the heat.
- Push the curd through a strainer, pressing down with the back of your silicone spoonula to get as much through as possible. You'll just be left with a few small lumps of cooked egg. Chill until cold.
- Once the curd is cold whisk in the 3 Tbsp heavy cream
for the crust and crumble
- Preheat the oven to 350F. Line a 9x9 inch square baking pan with parchment paper with long ends so you can lift it out for neater slicing. Note: this step is completely optional: you can serve the lemon bars right from the pan if you prefer.
- Cream the soft 1 cup unsalted butter at room temperature and 2/3 cup granulated sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the 1 tsp vanilla extract and 1/4 tsp salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
- With the mixer on low, slowly add the 2 cups all purpose flour and mix just until there is no dry flour left. Don't over mix.
- Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer.
- For the crumble topping ~ mix the remaining dough with the 3 Tbsp rolled oats, breaking it apart with your fingers to make coarse crumbles.
- Spread a layer of creamy lemon filling over the top of the bottom crust. You'll use about a cup. (Note: you will have a little extra creamy lemon curd leftover to use on toast or scones.)
- Top evenly with the crumbled dough. It's fine if some of the lemon shows through.
- Bake in the preheated oven for about 40 minutes, or until the top is just starting to turn pale golden.
- Let the pan cool on a rack. If you've used parchment paper, let the pan cool for about 20 minutes, then you can gently lift the bars out of the pan for slicing.
- Serve warm or at room temperature. The bars will keep on the counter for 2-3 days, and can be frozen for longer storage.
Notes
If you would like to use an alternative filling for your crumble bars you will need about a cup.
Nutrition
Calories: 377 kcal · Carbohydrates: 37 g · Protein: 4 g · Fat: 24 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 121 mg · Sodium: 225 mg · Potassium: 59 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 787 IU · Vitamin C: 4 mg · Calcium: 21 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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