– **Title**: Lemon Crumb Bars
– **Ingredients**:
– 1 ¾ cups all-purpose flour
– ¾ cup granulated sugar
– ½ teaspoon baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 1 large egg
– 1 cup fresh lemon juice (about 4-5 lemons)
– Zest of 2 lemons
– 1 cup granulated sugar (for filling)
– ¼ cup all-purpose flour (for filling)
– ½ teaspoon baking powder (for filling)
– ¼ teaspoon salt (for filling)
– Powdered sugar for dusting (optional)
– **Instructions**:
1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine 1 ¾ cups flour, ¾ cup granulated sugar, ½ teaspoon baking powder, and ½ teaspoon salt. Mix well.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
4. Stir in the egg until fully combined. The mixture will be crumbly.
5. Press about two-thirds of the crumb mixture into the prepared baking pan to form the base. Bake in the preheated oven for about 10 minutes until lightly golden.
6. While the base is baking, prepare the filling. In a separate bowl, whisk together 1 cup sugar, ¼ cup flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
7. Add the fresh lemon juice and zest to the dry ingredients, whisking until smooth.
8. Pour the lemon filling over the baked crust and spread evenly.
9. Crumble the remaining dough over the lemon filling.
10. Return to the oven and bake for an additional 20-25 minutes until the top is golden and the filling is set.
11. Allow to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan.
12. Cut into squares and dust with powdered sugar if desired before serving. Enjoy!
Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the crumb base and topping. You can use whole wheat flour for a nuttier flavor or a gluten-free blend if needed. I love experimenting with different flours!
Powdered Sugar: Essential for sweetness in the crumb base, but if you’re in a pinch, you could blend granulated sugar briefly in a blender to create a similar consistency.
Unsalted Butter: Melted butter gives richness and helps bind the ingredients together. If you need a dairy-free option, coconut oil or a plant-based butter works well. I’ve used both, and they’re delicious.
Rolled Oats: They add a lovely texture and nuttiness to the crumb mix. Quick oats can substitute in a pinch, but they won’t hold up as well. For gluten-free options, use certified gluten-free oats.
Lemon Juice and Zest: Freshly squeezed lemon juice and zest are vital for that bright lemon flavor. If fresh lemons aren’t available, lemon extract can serve as an alternative, but use it sparingly.
How Do I Get the Lemon Filling Just Right?
The lemon filling is what makes these bars special, so getting it smooth and set is key! Here are some steps to ensure success:
- Whisk the filling ingredients well until completely smooth. This avoids lumps and ensures a consistent texture.
- Spread the filling evenly over the baked crust, making sure it reaches the edges for even cooking.
- Watch the baking time! It should be set and slightly jiggly in the center when done. If it’s too firm or overbaked, it might be less creamy.
- Cooling time is important! Let the bars cool completely, and refrigerate them to help the filling firm up even more.
How to Make Lemon Crumb Bars
Ingredients You’ll Need:
For the Base and Topping:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter, melted
- ¾ cup rolled oats
- 1 teaspoon salt
For the Lemon Filling:
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 35-40 minutes for baking. After baking, you’ll want to let the bars cool completely and chill in the fridge for at least 2 hours, making the total time around 3 hours. But trust me, the wait is worth it for these delicious lemon crumb bars!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While that’s heating, grease a 9×9-inch baking dish or line it with parchment paper. This will make it much easier to remove the bars once they are baked!
2. Make the Crumb Mixture:
In a mixing bowl, combine 1 ½ cups of flour, ½ cup of powdered sugar, and ¾ cup of melted butter. Then, mix in the rolled oats and 1 teaspoon of salt. Stir everything together until the mixture is crumbly and well combined, like wet sand.
3. Form the Base:
Take about two-thirds of the crumb mixture and press it into the bottom of your prepared baking dish. Make sure it’s evenly spread out to create a solid base. Set aside the remaining crumbs for the topping.
4. Bake the Crust:
Place the dish in the oven and bake for about 15 minutes, or until it turns a lovely light golden color. This will be the perfect base for your lemon filling!
5. Prepare the Lemon Filling:
While the crust is baking, whisk together 1 cup of granulated sugar, 2 eggs, ¼ cup of freshly squeezed lemon juice, the zest of 1 lemon, 1/3 cup of flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a separate bowl until it’s all smooth and well blended. This mix will give you a zesty and sweet filling!
6. Combine and Layer:
Once the crust is done baking, carefully pour the lemon filling over the hot crust, spreading it out evenly. Next, sprinkle the remaining crumb mixture over the top of the lemon filling. This will create a nice, crunchy layer!
7. Final Bake:
Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling looks set and the top is golden brown. Your kitchen will smell amazing during this step!
8. Cool and Chill:
After baking, take the bars out of the oven and let them cool completely in the pan on a wire rack. Once cooled, refrigerate the bars for at least 2 hours to make them firm and easy to cut.
9. Serve and Enjoy!
After chilling, cut the bars into squares. You can enjoy them chilled or at room temperature—either way, they’re sure to be a hit. Enjoy your refreshing lemon crumb bars!
Can I Substitute Olive Oil for Butter in This Recipe?
Yes, you can substitute olive oil for butter! Use about ½ cup of olive oil in place of the ¾ cup of melted butter. Keep in mind that the flavor may differ slightly, so choose a mild olive oil to keep the lemon taste front and center.
How Should I Store Leftover Lemon Crumb Bars?
Store any leftover lemon crumb bars in an airtight container in the refrigerator. They’ll keep well for up to a week. For optimal freshness, try to separate the layers with parchment paper to prevent sticking!
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice with no added sugars or preservatives. You’ll need the same amount, ¼ cup!
What If My Bars Don’t Firm Up Properly?
If your bars aren’t setting properly, it could be due to underbaking. Make sure to bake until the filling is set and the top is golden brown. If they cool and are still too soft, you can pop them back in the oven for a few additional minutes!
