Lemon Crumble 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.

Lemon Crumble Bars, adapted Southern Living

Makes (16) 2 -inch bars (I cut into 32 1 x 2 inch bars)

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

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.

Cool completely in pan. For easier cutting, chill bars in refrigerator for several hours. 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.

Print Recipe

Lemon Crumble Bars

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

Prep Time25 minutes mins

Cook Time35 minutes mins

Course: Dessert

Cuisine: American

Keyword: lemon bars, oat crumble, shortbread crust

Servings: 16

Equipment

• food processor

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.

Notes

• 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.

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

A Match Made in Heaven: Rosemary Lemon Bars.

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