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 traditional lemon bars!
For those who love lemon desserts, these Lemon Cookies Bars a attempt! No scooping and baking batch after batch. Nick Malgieri, the cookbook creator, and baking guru, received’t steer you fallacious.
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. Nevertheless it’s undoubtedly value the additional effort to high 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 huge household gatherings.
- You can also 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’ll expire earlier than you utilize all of it up in contrast to baking soda. Verify the expiration date, and for those who’re nonetheless not sure, drop a spoonful right into a bowl of very popular water. If it’s nonetheless energetic, the combination will bubble vigorously.
- Butter – Salted is ok.
- Eggs – Giant is commonplace. Have them at room temperature for straightforward incorporation.
- Meyer Lemons – In season November via March. Normal lemons are nice to make use of at different instances of the 12 months.
Skilled Ideas
- For those who’ve visited my weblog earlier than, you might 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” through which to carry out the bars for straightforward slicing. Chilling your bars first makes the switch and slicing 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 while you plan your vacation meals. Or simply use non-stick foil.
- You may as well make these lemon bars in levels. 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.
Regularly Requested Questions
Meyer lemons are a sweeter cousin of the usual lemon. Meyer lemons are literally a cross between your atypical lemon and both an everyday orange or a mandarin. Be at liberty to lower the sugar within the filling in order for you 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 little bit tarter, however nonetheless scrumptious!
These are greatest saved coated within the fridge for 3-5 days, although I do know we’ve saved them longer. You possibly can common lemon bars within the freezer for as much as 3 months, however bars with a crumb topping could lose a little bit high quality when defrosted.
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Elements
Crust:
- Pam Cooking Spray
- 2 cups flour
- ⅓ cup sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup butter, minimize 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 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 huge items shall 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 high 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 crucial, 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 minimize into bars.
Notes
Normal lemons could also be substituted for Meyer lemons.
Vitamin Data:
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
