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Bright and tangy Meyer lemon curd meets buttery crust and crumbs in these blissful bars. Essentially a cross between lemon bars and crumb bars, creamy homemade lemon curd is sandwiched between golden crumbles for one scrumptious treat.

Meyer Lemon Crumb Bars

Dusted with a snowy shower of powdered sugar, these sunny bars are a must bake if you adore Meyer lemons or lemon desserts.

Meyer Lemon Crumb Bars

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Meyer Lemon Crumb Bars

  • Yield: 12 bars

Ingredients

Meyer Lemon Curd

  • 1 1/2 tsp Meyer lemon zest
  • 6 Tbsp Meyer lemon juice
  • 6 Tbsp sugar
  • pinch of salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, cut into small pieces

Crust & Crumbs

  • 10 Tbsp unsalted butter, melted
  • 6 Tbsp sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1 tsp Meyer lemon zest
  • 1 3/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • powdered sugar, for dusting

Instructions

  1. For the curd, whisk together Meyer lemon zest, juice, sugar, salt, and eggs in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total). Transfer curd to a bowl, press a piece of plastic directly on the surface, and chill until cold – at least one hour.
  2. Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest until combined. Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 1/2 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
  3. Spoon lemon curd over cooled crust and smooth with an offset spatula; crumble reserved dough over filling. Bake for another 30 to 32 minutes, until topping is golden. Cool completely in pan on a wire rack, then cover and chill in the refrigerator for at least one hour. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife and dust with powdered sugar. Store leftover bars in an airtight container in the refrigerator up to 3 days.

Notes

2/3 cup jarred lemon curd may be substituted for the Meyer lemon curd.


Nutrition

  • Calories: 260
  • Carbohydrates: 30

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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19 comments

  1. Hi Laura, I am lucky enough to be lucky enough to have a meyer lemon tree! It doesn’t have any fruit on it right now, but when I have fruit, I juice it and freeze it. So……. this one I am making with the juice in the freezer. Lemon curd=heaven. Your crumble cookies have become my go to quick dessert. Everyone loves them. Will make this one soon and get back to you. jg

    1. Hi Sarah, yes you can use regular lemons. You’ll want to adjust the amount of sugar in the curd (Meyer lemons are sweeter than regular lemons). I’d try the curd with 1/2 cup sugar instead. Hope that helps! 🙂

  2. I basically could eat lemon curd by the spoonful, so these bars sound dangerous haha! I have a meyer lemon curd recipe on my blog that uses coconut sugar, to give it a caramel-ly twist to it, and I’ll need to try out your crust recipe!

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