Well, hello July! 🙂 Summer is officially here and really nothing goes better with summer than citrus! Sunday rolled around and I wanted to bake{with my schedule baking has become randomly non-existent}. I was making a Clam Alfredo over Angle Hair for dinner and I instantly thought, “lemon bars!!!” But not just any lemon bar, Lemon Cream Crumb Bars{recipe adapted this recipe from Williams Sonoma}. They were a hit! Citrusy lemon with a creamy twist and just add crumb for the perfect summer dessert! 🙂
Yields 16 bars
Ingredients:
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp. salt
- 1 stick{8 TBS} cold butter {cubed!}
For the filling:
- 1 1/4 cup granulated sugar
- 3 TBS flour
- 1/4 tsp salt
- 5 eggs
- 3/4 cup fresh lemon juice{or bottled!}
- 1/3 cup heavy cream
For the crumb:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1/8 tsp ground cinnamon
- 1 Stick {8 TBS} cold butter {cubed!}
Directions:
- Preheat an oven to 350°F. Lightly grease an 9×13 inch pyrex and line with parchment.
- In a food processor, combine the flour, granulated sugar, & salt. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched{30 seconds-1 minute}. There should be no trace of dryness. Press the dough into the bottom of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Cool slightly!
- To make the filling, in a bowl, whisk together the granulated sugar, flour, and salt. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust. Bake for 14 minutes.
- Meanwhile, prepare the crumb! In a food processor, combine the flour, granulated sugar, cinnamon & salt. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched{30 seconds-1 minute}. There should be no trace of dryness. Crumble over slightly cooked bars and return bars to oven for 7-10 minutes or until crumb topping is lightly browned!
- Cool completely. Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars.
- ENJOY!!!
