Lemon Crumb Bars

The highlight of last weekend was when my 2 year old finally decided that water wasn’t her eternal enemy after all and decided to play a bit in the water without me holding her. Yay!!

With my eternal love of Lemons, I have another recipe for you. Lemon Crumb Bars.  There is something about the combination of sweet and tart that I have fallen in love with. I have previously given the recipe that always use for Lemon curd and made these decadent lemony cheesecake parfaits. But no matter how good they are, they cannot be carried for an outdoor picnic in the hot summer. They just won’t be as good so I would leave them as a winter dessert by the fireside. You can instead make these super easy Lemon Crumb Bars. If you have leave them out in heat for couple of hours, no worries at all.

LB2

I have made 3 different versions of these bars and although they were all well liked, this one is my favorite.

Ingredients:

Base

All purpose flour ½ Cup

Almond meal ½ Cup

Sugar ½ Cup

Egg Yolk 1

Butter 1 stick salted cold and diced in small pieces

Baking powder ½ tsp

Vanilla essence ½ tsp

Almond extract ½ tsp

Lemon curd 1 ¼ cup recipe is here or you can buy readymade in any regular grocery store

Crumb topping

Sugar preferably dark brown such as Turbinado ¼ cup

Butter cold 2 Tbsp

Almond meal 1/8 cup

All-purpose flour 1/8 cup

Walnuts or mixture of walnuts and pecans about ¼ cup and 1 Tbsp

LB3

Directions:

Preheat oven to 375 degrees. Line a 9 x 11 glass oven proof pan with parchment paper. If you do not have parchment paper, use cooking spray and flour lightly.

To make the base. Mix both the flours, sugar and baking powder in a food processor by pulsing lightly. Add the butter little bit at a time and keep pulsing. Add the egg yolk and vanilla and almond essence and keep pulsing until mixture comes together in a ball. Take it out and knead using your hands in a plate or on the kitchen counter. Keep aside.

Again the food processer, add the Flours from the Crumb mixture recipe and pulse. Add butter and pulse until mixture is wet. Remove from the food processor and add the nuts to it. Knead lightly. Keep aside.

Press the base mixture gently and evenly all across the prepared pan creating a thin layer. Spread lemon curd on top of the base layer and then finally equally distribute crumb topping mixture.

Bake for about 28 -30 minutes if you like the bars on the soft side. If you like the crust little hard and browned, keep it for another 2 to 3 minutes. If you know how your oven likes to behave, please do change these oven times to appease the oven God.

enjoy!!  xoxo.

Recipe adapted from Kitchen Confidant

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