Almond Lemon Crumb Bars

Almond Lemon Crumb Bars

Almond Lemon 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.

Almond Lemon Bar Collage

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Almond Lemon Bars

Almond Lemon Crumb Bars

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 24
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

  • 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

Instructions

  1. For crust:
  2. Preheat oven to 350°.
  3. Spray a 9″x 13″ baking pan with non stick cooking spray or line with parchment paper.
  4. With a mixer on medium speed, beat butter, sugar, and lemon zest until light and creamy.
  5. Reduce mixer speed to low. Gradually add flour and salt, mixing until dough is crumbly but holds together when pinched.
  6. Press dough evenly and firmly into prepared pan. Chill 10 to 15 minutes.
  7. Bake 15 to 20 minutes, or until lightly browned. Set aside.
  8. For filling:
  9. Reduce oven temperature to 325°.
  10. 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.
  11. Whisk together eggs and sugar. Add flour mixture, and mix until combined. Stir in lemon juice and zest.
  12. Pour filling mixture over crust.
  13. Bake 15 to 20 minutes, or until filling is almost set. Remove from oven and set aside while making the topping.
  14. For topping:
  15. 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.
  16. Return to oven and bake 20 to 25 minutes, or until lightly browned and almonds are lightly toasted.
  17. Cool bars completely in pan on a wire rack before cutting into bars.
  18. Decorated with candied lemons, or sprinkle with powdered sugar if desired.

Notes

*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.

Keywords: almond, lemon, dessert bar, bake, dessert

 

Vegetable Sandwich with Dill Sauce

Vegetable Sandwich with Dill Sauce  

Veggie Sandwich

 Ahhh………the sweet smell of Spring. Today was the first day that makes me think we may have turned a corner, and that warmer weather is on the way. Of course, that would be on the last day of my Spring Break……..back to school tomorrow. It never fails that our Spring Break weather leaves much to be desired. But, I take solice in the fact that the school year is almost over, and Summer Break is close at hand.

So in a tribute to Spring………a Vegetable Sandwich with Dill Sauce. Dill always makes me think of Spring……..I’m not sure why. Maybe it’s just fresh, grassy, and green.

Veggei Sandwich 1

When I worked at the grocery store, the deli made a veggie sandwich that was really good, just  several types of cheese, and a selection of fresh veggies. So this sandwich is a small tribute to that sandwich.

I think all sandwiches need some kind of sauce, wether is is just mayo, or something a little bit more adventurous ……….ya need some sauce!

Dill sauce is the just the right complement for this veggie sandwich. Made with greek yogurt, horseradish mustard, and a healthy dose of dill, it makes this the perfect topper for the veggies. Continue reading “Vegetable Sandwich with Dill Sauce”

Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash

Spring Break……….a whole week of sunshine and spring like temperatures………if you live somewhere other than Northern Illinois. Woke up this morning to, you guessed it, more snow. The wind is blowing ninety miles an hour and it actually hurts your skin………that should not be happening on March 25th………..just saying! 

So, since the weather is, well what it is, I have more time to cook. Tim and I have a mild affliction to Mexican food.

Chicken Enchilada Stuffed Spaghetti Squash 2

When we started dating again, we frequented a Mexican restaurant called La Mex, and when we dated all those years ago……for the story check out the Poor Mans Lobster post, we went to an Irish bar called Kelly’s that is still serving the best Mexican food.

For me, I still remember with longing, two places where my Mexican food affliction began. One was a place whose name I cannot for the life of me remember, but I remember the burritos ………….they were to die for. If anyone can enlighten me on the name, it was below the Poison Apple Disco, which eventually became Waldo Stubbs. My girlfriends and I would go to the Disco early to get a table, then go downstairs to have a bite to eat before the dancing began. But, alas it closed.

Enter Mexican restaurant #2……….Vince’s Taco Inn. Awww the memories. After a night of partying, when you really needed something to eat, the Mexican food at Vince’s was just the ticket. It was a small, quaint, little hole in the wall…….you know one of those local iconic places. The food was awesome, and it was amazing how many of us could fit in one of their booths. Continue reading “Chicken Enchilada Stuffed Spaghetti Squash”