Lemon Crumb Bars Recipes

CREAMY LEMON CRUMB BARS

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• In a large mixing bowl add flour, oats, salt and baking soda.
• Mix in the sugar and light brown sugar.
• Add the vanilla and melted better together and mix it into the dry ingredients.
• Press half the mixture into the bottom of your baking pan.
• Bake for 15 minutes.
• While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
• Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
• Bake for an additional 20-22 minutes.
• Let cool completely, then refrigerate.
• The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
• If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
• Put the bars onto a wax paper lined cookie sheet and keep refrigerated.

LEMON CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13 x 9 inch baking pan with parchment paper and set aside.

LEMON CRUMB BARS

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.

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.

LEMON CRUMB BARS

Steps:

• Preheat oven to 350°F and line a 9x9-inch pan with parchment paper.

LEMON CRUMB BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
• In a medium bowl, combine, flour, oats, salt and baking soda.
• In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
• Pull out about ¾ cup (a little less than half) of the dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer (it will be very buttery, that's ok). Bake for 10 minutes.
• Meanwhile, whisk all filling ingredients until combined. After the crust has baked for 10 minutes, pour the filling over the crust. Gently spread into an even layer. Be careful, the crust underneath will be soft and undercooked, you don't want to break it. Crumble the reserved dough over the filling and return to the oven for 17-20 minutes, until the top is light golden brown and the filling is set. Place the pan on a wire rack to cool completely.

LEMON CRUMB BARS

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.