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These Meyer Lemon Streusel Bars have three unbelievable layers: a buttery shortbread crust, a lemon curd filling, and a sugar cookie crumble topping. A delicious twist on the basic lemon bars!
In case you love lemon desserts, these Lemon Cookies Bars a strive! No scooping and baking batch after batch. Nick Malgieri, the cookbook writer, and baking guru, received’t steer you improper.
Why You Should Make
I bake a bazillion chocolate desserts, so it’s good to shake issues up a bit with some lemon treats.
- Lemon bars are usually two layers and a breeze to toss collectively. However it’s undoubtedly value the additional effort to prime these citrusy gems with some streusel, particularly this crisp sugar cookie streusel.
- Making bars in a 9 x 13-inch pan will make 24 servings. That is good for picnics, potlucks, or massive household gatherings.
- You may make the crust and cookie streusel a day forward. Then, make the filling, throw all of it collectively and bake on the day you’d wish to serve it!
Ingredient Notes
- Kitchen Staples – Flour, Sugar, Salt
- Baking Powder – It would expire earlier than you employ all of it up not like baking soda. Verify the expiration date, and for those who’re nonetheless not sure, drop a spoonful right into a bowl of extremely popular water. If it’s nonetheless energetic, the combination will bubble vigorously.
- Butter – Salted is okay.
- Eggs – Massive is normal. Have them at room temperature for straightforward incorporation.
- Meyer Lemons – In season November by March. Customary lemons are nice to make use of at different occasions of the 12 months.
Professional Suggestions
- In case you’ve visited my weblog earlier than, you will have seen that I virtually at all times line my baking pan with aluminum foil when making cookie bars.
- PRO-Tip: The foil creates a “sling” by which to elevate out the bars for straightforward chopping. Chilling your bars first makes the switch and chopping a lot simpler.
- I additionally spray the foil with PAM Cooking Spray (affiliate hyperlink) so if the lemon filling oozes over the crust, the bars won’t follow the pan! Plus it makes clear up a snap. Maintain this in thoughts once you plan your vacation meals. Or simply use non-stick foil.
- You may as well make these lemon bars in phases. See my suggestion above.
- Chill earlier than slicing to make the cleanest cuts.
- PRO-Tip: At all times use contemporary lemon juice. They received’t style the identical for those who use bottled juice.
Continuously Requested Questions
Meyer lemons are a sweeter cousin of the usual lemon. Meyer lemons are literally a cross between your atypical lemon and both a daily orange or a mandarin. Be happy to lower the sugar within the filling in order for you a bit extra pucker in your bars.
Sure! Be happy to substitute your backyard selection lemons, particularly if it’s not Meyer lemon season in your neck of the woods. They are going to be a little bit tarter, however nonetheless scrumptious!
These are greatest stored lined within the fridge for 3-5 days, although I do know we’ve stored them longer. You may common lemon bars within the freezer for as much as 3 months, however bars with a crumb topping might lose a little bit high quality when defrosted.
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Components
Crust:
- Pam Cooking Spray
- 2 cups flour
- ⅓ cup sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup butter, reduce into small items
- 2 eggs, whisked collectively
Streusel:
- 1 ¼ cups flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ cup butter, melted
Lemon topping:
- 3 massive eggs
- 1 tablespoon Meyer lemon zest
- ¼ cup contemporary Meyer lemon juice
- 1 ¼ cups sugar
Directions
- Line a 9 x 13-inch pan with aluminum foil and spray with PAM Cooking Spray.
- Line a baking sheet with parchment. Put aside. Preheat the oven to 350º.
- To make the dough, mix flour, sugar, baking powder, and salt in a bowl and stir to mix.
- Add butter items and utilizing your fingers pinch and rub the butter until it’s very labored into flour (no massive items will probably be seen).
- Combine eggs into the dough till effectively integrated.
- Knead gently within the bowl until the dough comes collectively.
- On a floured floor roll dough to a 12 x 16-inch rectangle. Match into the ready 9 x 13 pan and trim so there’s only a ½-inch edge going up the edges of the pan.
- Put a rectangle of parchment on prime of the underside crust and weigh it down with dried beans or pie weights. Bake for 10 minutes. Take away parchment and beans and bake for five extra minutes. Cool on rack.
- To make the topping, mix flour, sugar, baking powder, and salt.
- Add melted butter and mix with a rubber spatula.
- Unfold out on a baking sheet, breaking into small crumbs.
- Bake 15-20 minutes, until golden brown. Cool on rack. If obligatory, break it into small crumbs when cool.
- To make the filling, whisk eggs and zest in a bowl. Combine lemon juice and sugar in one other bowl to dissolve sugar.
- Stir egg and juice mixtures collectively. Pour over the crust and bake for 15-20 minutes.
- Sprinkle with the crumb topping and bake for an extra 5 minutes.
- Cool utterly on a wire rack, then reduce into bars.
Notes
Customary lemons could also be substituted for Meyer lemons.
Diet Info:
Yield:
24
Serving Measurement:
1
Quantity Per Serving:
Energy: 212Whole Fats: 9gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 59mgSodium: 118mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 3g
