meyer lemon crumb bars

1K Shares
1K
11
0
0

Bright and tangy Meyer lemon curd meets buttery crust and crumbs in these blissful Meyer lemon crumb 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

Perfect Meyer Lemon Crumb Bars

Meyer Lemon Curd – Bright and tangy homemade lemon curd fills these crumb bars. To make the curd, combine Meyer lemon zest and juice in a small saucepan with sugar, a pinch of salt, and two large eggs. Cook over moderately low heat, whisking constantly, until slightly thickened. Gradually whisk in unsalted butter, a few pieces at a time, until melted. Continue cooking until curd is smooth and thickened, and coats the back of a spoon.

Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill for at least 1 hour before using. Lemon curd can be made 1-2 days ahead and chilled until ready to use.

Crust and Crumble – The crust and crumble are made with the same buttery dough. To make the dough, combine melted butter, sugar, brown sugar, vanilla extract, and Meyer lemon zest in a large bowl. Combine dry ingredients in a separate bowl, then add to the butter mixture and fold in until incorporated.

Set aside 3/4 cup of dough to use for the topping, chilling the topping until ready to use. Press remaining dough evenly into the bottom of prepared baking pan.

Bake Crust – Bake the crust for 14 to 16 minutes, or until lightly golden and set. Transfer to a wire rack and let cool for 15 minutes.

Assemble Bars – Spread Meyer lemon curd evenly over cooled crust. Crumble reserved dough over lemon curd layer and return the pan to the oven.

Second Bake – Continue baking crumb bars for 30 to 32 minutes, until the crumble topping is golden. Remove bars from the oven and cool completely in pan on a wire rack.

Larger Batch – For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.

How to Freeze Crumb Bars

To freeze these lemon crumb bars, let cool completely. Once cooled, transfer the bars to an airtight container and freeze up to 8 weeks. Thaw bars overnight in the refrigerator (still wrapped to prevent condensation from forming) and dust with powdered sugar before serving.

Meyer Lemon Crumb Bars

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Meyer Lemon Crumb Bars

Meyer Lemon Crumb Bars

  • Author: Laura | Tutti Dolci
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Bright and tangy Meyer lemon curd meets buttery crust and crumbs in these blissful Meyer lemon crumb bars! Dust with powdered sugar and enjoy!


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

  • 3/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp Meyer lemon zest
  • 2 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).
  2. Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
  3. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and Meyer lemon zest in a large bowl until combined.
  4. Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Set aside 3/4 cup of dough for topping and chill until ready to use.
  5. Press remaining dough evenly into bottom of prepared baking pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
  6. Spread lemon curd evenly over cooled crust and crumble reserved dough over curd layer.
  7. Bake for another 30 to 32 minutes, or until topping is golden. Cool completely in pan on a wire rack.
  8. 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

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

Larger Batch: For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.

Keywords: Meyer Lemon, Lemon, Lemon Curd, Crumb Bar

Meyer Lemon Crumb Bars

More Meyer lemon recipes you’ll love:

Meyer Lemon Brown Butter Bars
Meyer Lemon Crinkle Cookies
Meyer Lemon Sheet Cake
Meyer Lemon Poppy Seed Cake

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

  2. It’s officially citrus season when you start sharing your amazing Meyer lemon recipes! These crumb bars could be the best yet!!!

    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! 🙂

  3. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.