Bettys Easy Lemon Crumble Slice Recipes

CREAMY LEMON CRUMBLE BARS

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.

OATMEAL LEMON CRUMBLE BARS

Steps:

• Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add the flour, baking powder, salt, and oats. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture will appear dry and be crumbly. You will have between 3-3.5 cups of crust/crumble mixture.
• Lightly press a little more than half of crumble mixture into bottom of prepared baking pan. (You want a little more mixture for the crust than for the topping.) Bake for 12 minutes.
• Whisk sweetened condensed milk, lemon juice, and lemon zest together. Mixture will be thick.
• Pour and spread filling over pre-baked crust (while crust is hot). Sprinkle the remaining crumble mixture on top.
• Return bars to the oven and bake for 22-25 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.
• Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
• Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

GLAZED LEMON-CRUMB MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
• In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
• Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
• In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

THE BEST LEMON BARS

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.

BETTY'S EASY LEMON CRUMBLE SLICE

Steps:

• 1. Pre-heat oven to 375oF/180oC. Well grease and line a large 27 x 27 cm pan (10.5" x 10.5") pan and set aside.
• 2. In a large bowl, beat the sugar, flour and butter until it looks like breadcrumbs. Add the eggs and beat to combine, it will look like big fat breadcrumbs - this is correct.
• 3. Tip 2/3 of the mixture (or there abouts) into the pan and flatten evenly out using your fingers. Tip the prepared lemon curd/butter over the base (we always use 2 cups of lemon butter/curd due to liking a more gooey centre and extra lemon flavour). Use your fingers to crumble the remaining dough on top - as evenly as you can.
• 4. Bake in the prepared oven for about 35- 40 minutes, it should look just golden on on top. Cool in the tin. Remove and slice into squares and store in an air tight container.