Almond Lemon Crumb Bars
A bag of Organic Lemons on sale!!!!!!…………on sale for $1.49!!!!!!! Too good of a bargain to pass up!!!!
Oh no!! What do I do with a bag of Organic Lemons????……….When life hands you lemons, at a bargain price ……..you make Almond Lemon Crumb Bars, of course!
I must admit, I have not always liked lemon bars. Maybe the ones I remember from childhood were too artificial lemony, or maybe I just wasn’t a lemon lover. Well, times they do change………I love lemon, but it has to be real lemon! By real lemon I do not mean that little plastic lemon shape with juice inside, nor do I mean the big green bottle called real lemon. I mean, the buy it in the produce section, bright yellow, squeeze it yourself lemon.
So, not wanting just a plain average lemon bar, not that they are not good, but I wanted to do something a little jazzier with my lemons.
I like a crumbly crunchy topping on…….well almost anything, but on a dessert bar it’s the bomb! A nice cookie crust with just a hint of almond flavor, a soft silky center with just the right amount of lemon, and the crunchy topping with sliced almonds.
Now, Tim and I are really trying to do the healthy thing……with moderate success. So instead of us eating the whole pan, I bestowed my Almond Lemon Crumb Bars on our neighbors and my co-workers. I saved us each one bar………OK two, but they were really small……but at least we didn’t eat the whole pan………now if we could just learn to drive by the Dairy Queen…..LOL.Print
- For the crust:
- • 2 cups all-purpose flour
- • 1/4 teaspoon salt
- • 3/4 cup unsalted butter, softened
- • 1/4 cup granulated sugar
- • 1 teaspoon lemon zest
- • For the filling:
- • 1/2 cup all-purpose flour
- • 1/4 cup chopped crystallized ginger*
- • 1 teaspoon baking powder
- • 6 large eggs
- • 2 cups granulated sugar
- • 2/3 cup lemon juice
- • 2 tablespoons lemon zest
- • For the topping:
- • 3/4 cup all-purpose flour
- • 1/2 cup granulated sugar
- • 1/4 teaspoon salt
- • 1/4 cup unsalted butter, melted
- • 1/2 cup sliced almonds
- For crust:
- Preheat oven to 350°.
- Spray a 9″x 13″ baking pan with non stick cooking spray or line with parchment paper.
- With a mixer on medium speed, beat butter, sugar, and lemon zest until light and creamy.
- Reduce mixer speed to low. Gradually add flour and salt, mixing until dough is crumbly but holds together when pinched.
- Press dough evenly and firmly into prepared pan. Chill 10 to 15 minutes.
- Bake 15 to 20 minutes, or until lightly browned. Set aside.
- For filling:
- Reduce oven temperature to 325°.
- Mix flour and ginger in the bowl of a food processor. Process until ginger is finely chopped (about 1 minute)if using crystalized ginger. Stir in baking powder.
- Whisk together eggs and sugar. Add flour mixture, and mix until combined. Stir in lemon juice and zest.
- Pour filling mixture over crust.
- Bake 15 to 20 minutes, or until filling is almost set. Remove from oven and set aside while making the topping.
- For topping:
- Combine flour, sugar, and salt. Stir in melted butter, mixing well. Stir in almonds. Sprinkle topping mixture evenly over filling. Gently press into the filling.
- Return to oven and bake 20 to 25 minutes, or until lightly browned and almonds are lightly toasted.
- Cool bars completely in pan on a wire rack before cutting into bars.
- Decorated with candied lemons, or sprinkle with powdered sugar if desired.
*You can substitute 2 teaspoons of ground ginger and 2 teaspoons of powdered sugar , mixed with 2 teaspoons of water in place of crystallized ginger. Do not mix add to flour mixture but add with wet ingredients.
Serving size of 24 is based cutting 2 inch bars.