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 the event you love lemon desserts, these Lemon Cookies Bars a attempt! No scooping and baking batch after batch. Nick Malgieri, the cookbook writer, and baking guru, received’t steer you unsuitable.
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 sometimes 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 large 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 prefer to serve it!
Ingredient Notes
- Kitchen Staples – Flour, Sugar, Salt
- Baking Powder – It would expire earlier than you utilize all of it up in contrast to baking soda. Examine the expiration date, and in the event you’re nonetheless not sure, drop a spoonful right into a bowl of highly regarded water. If it’s nonetheless lively, the combination will bubble vigorously.
- Butter – Salted is ok.
- Eggs – Massive is commonplace. Have them at room temperature for straightforward incorporation.
- Meyer Lemons – In season November via March. Commonplace lemons are nice to make use of at different instances of the 12 months.
Skilled Ideas
- In the event you’ve visited my weblog earlier than, you will have observed 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 keep on with 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 can even make these lemon bars in phases. See my suggestion above.
- Chill earlier than slicing to make the cleanest cuts.
- PRO-Tip: All the time use recent lemon juice. They received’t style the identical in the event you use bottled juice.
Often Requested Questions
Meyer lemons are a sweeter cousin of the usual lemon. Meyer lemons are literally a cross between your bizarre lemon and both an everyday orange or a mandarin. Be at liberty to lower the sugar within the filling if you’d like a bit extra pucker in your bars.
Sure! Be at liberty 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 bit tarter, however nonetheless scrumptious!
These are finest saved coated within the fridge for 3-5 days, although I do know we’ve saved 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 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, lower 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 giant eggs
- 1 tablespoon Meyer lemon zest
- ¼ cup recent 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 large items will likely be seen).
- Combine eggs into the dough till properly included.
- 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 perimeters 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 mandatory, 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 lower into bars.
Notes
Commonplace lemons could also be substituted for Meyer lemons.
Vitamin Data:
Yield:
24
Serving Measurement:
1
Quantity Per Serving:
Energy: 212Complete Fats: 9gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 59mgSodium: 118mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 3g
