meyer lemon & strawberry jam crumb bars
I could bake a pan of crumb bars monthly and never grow tired of them. My latest variation pairs floral Meyer lemons with sweet strawberry jam – the buttery crumbs plus sunny lemon glaze add up to one scrumptious bar. If (heaven forbid) your Valentine isn’t a chocoholic, these bars are your answer. With Spring on the horizon, these would also be perfect for Easter or an afternoon picnic.
I must confess that this recipe is really just a spin-off of my almond-jam crumb bars – I swapped the almond flavoring for Meyer lemon zest, replaced the blackberry Chambord jam with strawberry, and added the lemon glaze. Yet as I took my first bite, I knew these bars were too good not to share – I think you’ll agree!
Meyer Lemon & Strawberry Jam Crumb Bars
1 2/3 cups flour
1/4 tsp salt
1/4 tsp baking powder
5 Tbsp unsalted butter, at room temperature
3 Tbsp brown sugar
1/4 cup sugar
Zest of 1 Meyer lemon
1 large egg yolk
1/2 tsp vanilla extract
1/2 cup strawberry jam
6 Tbsp powdered sugar, sifted
1-2 Tbsp Meyer lemon juice
1/4 tsp Meyer lemon zest
Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper. Whisk together flour, salt, and baking powder in a medium bowl.
Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy; add Meyer lemon zest. Beat in egg yolk and vanilla. Reduce speed to low and gradually add flour mixture until just combined; dough will resemble coarse meal. Reserve 1 cup dough for topping; use a sheet of parchment to press remaining dough evenly into bottom of prepared baking dish.
Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Use a small spatula or the back of a spoon to gently spread jam over dough. Toss remaining dough with 2 teaspoons water to form large crumbs; sprinkle over jam filling. Bake until top is golden, about 23 minutes. Cool completely in baking dish on a rack, then cut into bars with a sharp knife.
To prepare glaze, whisk together powdered sugar, Meyer lemon juice, and zest in a small bowl. Drizzle glaze over bars and let set before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.
Yield – 12 bars (serving size: 1 bar)
Calories – 190
Carbs – 31