Lemon Crumb Bars
 
Prep time
Cook time
Total time
 
Tart, bright and as lemony-delicious as a dessert can get, these Lemon Crumb Bars with their soft, buttery crumbs and lemon curd filling are quick to make and quicker to disappear!
Alison:
Serves: 9 bars
Grocery List
  • Lemon Curd:
  • The zest of two lemons,
  • ¼ c. fresh lemon juice,
  • ⅓ c. sugar
  • 4 egg yolks
  • 3 T. butter
  • Crumb mixture:
  • ½ c. butter
  • ¾ c. sugar
  • 1½ c. unbleached flour
  • ¼ tsp. salt
Here's how...
  1. Lemon Curd:
  2. In a double boiler bowl, add the zest, juice, sugar, egg yolks, and butter.
  3. Heat the water and constantly whisk the ingredients together heating to 160 degrees at which point, the mixture will suddenly thicken.
  4. Remove it from the heat and spoon it into a jar or small bowl. I use a pint jar and put the lid on or you can cover the curd with plastic wrap to help prevent a skin from forming on the top. Put it in the fridge to let cool; it will thicken more as it cools.
  5. Crumb mixture:
  6. In a mixing bowl beat the butter and sugar.
  7. Add in flour and salt and mix well until the mixture looks like crumbs. It will be very soft with small crumbs.
  8. Reserve ¾ cup for the topping and press the rest into a 9" x 9" square or an 8" x 6" rectangular baking dish.
  9. Preheat the oven to 350 degrees.
  10. Spread the cooled lemon curd over the base crumbs.
  11. Pour the remaining ¾ c. of crumbs over the top and spread them evenly.
  12. Bake for 45 minutes or until just a bit of golden brown color shows on some of the crumb topping. Let cool on a wire rack until completely cooled and then cut into bars.
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/lemon-crumb-bars/