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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

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