Lemon Crumble Bars
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12
- Category: Biscuits, Cookies & Rusks
- Method: Baking
Description
Buttery shortbread layered with silky homemade lemon curd and topped with a golden oat crumble for the perfect balance of sweet and tangy.
Ingredients
Lemon Filling
120 ml freshly squeezed lemon juice
1 large egg
3 large egg yolks
100 g castor sugar
Pinch of salt
6 Tbsp (90 ml) butter, cubed
3 Tbsp (45 ml) fresh cream
Crust and Crumble Topping
225 g unsalted butter, at room temperature
135 g castor sugar
1 tsp (5 ml) vanilla extract
¼ tsp (1.25 ml) salt
1 C (250 g) cake wheat flour
3 Tbsp (45 ml) rolled oats
Instructions
Lemon Filling
Add the lemon juice, egg, egg yolks, castor sugar and salt to a medium-sized saucepan and whisk until combined.
Add the butter and place the pan over medium heat. As the butter melts, stir constantly with a silicone spatula, scraping the base and sides of the pan to prevent the mixture from catching.
Continue cooking until the curd thickens and just begins to bubble gently. Cook for a further 30 seconds, then remove from the heat.
Transfer to a bowl, cover the surface directly with cling film and refrigerate until completely cold. Once chilled, whisk in the cream until smooth.
Crust and Crumble Topping
Preheat the oven to 180 °C. Lightly grease and line a 20 cm square baking tin with baking paper, leaving an overhang on two sides for easy removal.
Beat the butter and castor sugar together until light and creamy. Beat in the vanilla extract and salt.
Add the cake flour and mix until just combined, with no dry flour remaining. Do not overmix.
Press two-thirds of the dough evenly into the base of the prepared tin to form the crust.
Mix the rolled oats into the remaining dough and rub it lightly between your fingertips to create a coarse crumble.
Spread the chilled lemon filling evenly over the base. Scatter the crumble topping over the filling, allowing a little of the lemon layer to show through.
Bake for approximately 40 minutes or until the topping is lightly golden.
Allow the bars to cool in the tin for 20 minutes before lifting them out using the baking paper. Leave to cool completely before slicing into 12 bars.
To Serve
Serve at room temperature or slightly warm.
