Southern Living is one of my favorite magazines. I love the country homes with wrap around porches, the gardening tips and most of all the desserts. If you are looking for a scrumptious dessert, cookie, pie or cake recipe, Southern Living has some of the best. Over the holidays, my eyes are always bigger than my stomach, and I am never able to create all of the recipes I want to because I’ve already either made to food, or I’m too busy to get around to it. This recipe for Lemon Crumb Bars is from last December’s issue with a few modifications on my part, but with all the citrusy goodness and crumbly texture.
The crust on the bottom is similar to shortbread with an airy feel, and the lemon curd is made on the stove top and poured over the crust. Many lemon bar recipes whip together a citrus mixture and pour it directly on top, without creating a curd. I think a true lemon curd, adds to the decadent texture of these bars and makes them extra special. As for the crumb topping, a quick combination of flour, powdered sugar and oats with a little more butter – creates a mouth feel of a fruit crisp.
These Lemon Crumb Bars are so delightfully good, probably the best I’ve ever had. Serve them at a party for dessert or for this coming Mother’s Day. These bars would make great gifts too!
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
10 tablespoons salt butter, diced
1 cup granulated sugar
2/3 cup lemon juice, about 4 lemons
2 tablespoons cornstarch
1/4 teaspoon salt
2 extra large eggs
2 extra large yolks
1 tablespoon salted butter
1/2 cup all purpose flour
3 tablespoons powdered sugar
2 teaspoon lemon zest
pinch of salt
4 tablespoons salted butter
1/3 cup rolled oats
(Makes 16 Squares)
1. Preheat the oven 350 degrees. For the Crust – In a food processor, add the flour, powdered sugar and salt. Pulse 10 times, until combined. Add the diced butter and pulse again until coarse crumbs. Dump crust mixture into a greased 9-inch square pan. I like the removable bottom pans, but if you don’t have one, place a piece of parchment paper in a regular 9-inch square pan, that extends over the edges for easier lifting. Press the crust mixture into the bottom of the pan and bake in the oven for 15 minutes, remove and let cool for 10 minutes.
2. While the crust is baking, For the Lemon Curd – In a saucepan, add the sugar, lemon juice, cornstarch and salt. Heat on medium-low until simmering. Place the eggs and yolks in a bowl, and whisk until frothy. Add 1/4 cup of warmed sugar to the eggs, while continuing to whisk. Pour the warmed egg mixture into the sugar mixture and continue to whisk until thickened, about 2 minutes. Remove from heat and add butter, whisk until smooth.
3. Spread the curd over the baked crust until smooth. In a food processor add all the Crumb Topping ingredients and pulse 5 times. Using your fingers, press the mixture together to form larger crumbs. Toss the crumbs on top of the curd, until covered.
4. Bake in the oven for 30 minutes, or until the crumbs are lightly golden brown. Remove from the oven and let cool to room temperature. Chill in the refrigerator for 2 hours before slicing. Enjoy!