Creamy Lemon Crumble Bars (2024)

creamy lemon filling

• 1/2 cup fresh squeezed lemon juice
• 1 large egg
• 3 large egg yolks
• 1/2 cup sugar
• pinch salt
• 6 Tbsp butter, cut in pieces
• 3 Tbsp heavy cream Note: you will add this after the curd has cooked and chilled.

crust and crumble topping

• 1 cup unsalted butter at room temperature
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups all purpose flour
• 3 Tbsp rolled oats, for the crumble topping

make the creamy lemon filling (you can do this a day in advance)

• Put the lemon juice, egg and yolks, sugar, and salt in a 2-3 quart heavy bottomed saucepan. Whisk to combine.

• Add the butter and begin heating on medium to medium high, whisking almost constantly.

• As the butter melts, switch to a silicone spoonula and continue stirring, scraping the sides and bottom of the pan as the mixture begins to thicken. When it comes to a gentle bubble, stir for a few seconds more, then remove from the heat.

• Push the curd through a strainer, pressing down with the back of your silicone spoonula to get as much through as possible. You'll just be left with a few small lumps of cooked egg. Chill until cold.

• Once the curd is cold whisk in the heavy cream.

for the crust and crumble

• Preheat the oven to 350F. Line a 9×9 inch square baking pan with parchment paper with long ends so you can lift it out for neater slicing. Note: this step is completely optional: you can serve the lemon bars right from the pan if you prefer.

• Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.

• With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.

• Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer.

• For the crumble topping ~ mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.

• Spread a layer of creamy lemon filling over the top of the bottom crust. You'll use about a cup. (Note: you will have a little extra creamy lemon curd leftover to use on toast or scones.)

• Top evenly with the crumbled dough. It's fine if some of the lemon shows through.

• Bake in the preheated oven for about 40 minutes, or until the top is just starting to turn pale golden.

• Let the pan cool on a rack. If you've used parchment paper, let the pan cool for about 20 minutes, then you can gently lift the bars out of the pan for slicing.

• Serve warm or at room temperature. The bars will keep on the counter for 2-3 days, and can be frozen for longer storage.

Course: Dessert

Cuisine: American

Keyword: baking, brunch, crumble, dessert, lemon, Mother’s Day, shortbread, spring, tart