CREAMY LEMON CRUMBLE BARS
These Lemon Crumble Bars have a tangy, creamy lemon filling over an oat base with crunchy crumble on top.
Provided by Lucy - Bake Play Smile
Categories sweets
Time 2h48m
Number Of Ingredients 13
Steps:
- Preheat oven to 170 degrees celsius (160 degrees if fan forced).
- Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
- In a large bowl, mix together flour, rolled oats, salt and bi-carb soda.
- Add the raw sugar and brown sugar to the bowl and mix until combined.
- Stir vanilla into melted butter and pour mixture over dry ingredients. Stir mixture until well combined.
- Pop half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes.
- Remove from oven and set aside (leave the oven turned on).
- In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended.
- Pour mixture over crumb crust in baking dish and spread in an even layer.
- Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
- Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares.
- Store in an airtight container in the refrigerator.
- Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
- Melt the butter and vanilla in the Thermomix bowl for 3 minutes, 50 degrees, Speed 2.
- Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
- Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and set aside (leave the oven turned on).
- Peel the zest (yellow part only) off a lemon using a grater or knife. Place the zest into the Thermomix bowl and grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
- Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
- Pour mixture over crumb crust in baking dish and spread in an even layer. Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
- Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 363 kcal, Carbohydrate 55 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 150 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
LEMON CRUMB BARS
"I'm always looking for a great new cookie or bar to try, but I often return to this tried-and-true recipe," says Anna Miller of Quaker City, Ohio. "My husband loves the combination of sweet and salty!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 cups for topping. , Press remaining mixture into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-20 minutes or until edges are lightly browned., In a small bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved topping. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts :
BLUEBERRY-LEMON CRUMB BARS
Fresh berries snuggled under a crumb top.
Provided by KIRKFAMILY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
- Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g
THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
LEMON CRUMB BARS
Steps:
- Preheat oven to 350°F and line a 9x9-inch pan with parchment paper.
Nutrition Facts : Calories 368 kcal, ServingSize 1 serving
LEMON CRUMB BARS
Make and share this Lemon Crumb Bars recipe from Food.com.
Provided by animalhouse
Categories Bar Cookie
Time 55m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In large bowl, heat cake mix, margarine and 1 egg with mixer until crumbly.
- Stir in saltine crumbs.
- Reserving 2 cups of crumb mixture, press remaining crumbs into bottom of greased 13x9 baking pan.
- Bake 20 minutes.
- With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool.
- Cut into bars. Store covered in refrigerator.
Nutrition Facts : Calories 217.1, Fat 9.1, SaturatedFat 4.1, Cholesterol 47, Sodium 267.7, Carbohydrate 30.9, Fiber 0.4, Sugar 18.8, Protein 3.5
LEMON CRUMBLE BARS 1968
these are easy and delicate. Uses one envelope of Jello or Sheriffs brand lemon pie filling, and soda crackers.The pie filling this recipe uses is the type thats made with water and egg if instructed on the package not cooked with milk or instant..You can also pie lemon pie filling in the cans by E.D. Smith already prepared. I cannot seem to fix that part of this recipe below please no milk, and only one of the envelopes in the package of pie filling mix.
Provided by andypandy
Categories Bar Cookie
Time 35m
Yield 24 squares
Number Of Ingredients 7
Steps:
- Prepare the lemon pie filling according to the package direction.
- Remove from heat and let cool.
- Preheat oven to 350 degrees F.
- Grease a 9 inch square pan or a 7 x 11 brownie pan.
- Sift the all purpose flour with the baking powder.
- Rub in the room temperature butter until crumbs are formed.
- Add the crushed soda cracker (I usually use salted as those are the ones I always have).
- Add the sugar and coconut.
- Spread half crumb mixture into pan.
- Press to form crust.
- Pour cooked cooled lemon pie filling over evenly.
- Sprinkle and pat down slightly the remainder of the crumbs.
- Bake 350 degrees, until golden brown about 12 to 16 minutes.
- Remove from oven to a rack.
- Must be cooled completely before cutting into squares.
- Can be frozen without any problems.
- Very delicate, can be cut into small squares while frozen.
Nutrition Facts : Calories 139.7, Fat 7.6, SaturatedFat 5, Cholesterol 15.2, Sodium 201.6, Carbohydrate 17.8, Fiber 0.4, Sugar 6.2, Protein 0.8
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