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
- 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).
- 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.
- 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.
- 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.
- 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.
- Spread lemon curd evenly over cooled crust and crumble reserved dough over curd layer.
- Bake for another 30 to 32 minutes, or until topping is golden. Cool completely in pan on a wire rack.
- 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.