Lemon Almond Crumb Bars
Mar 8, 2023 22:30:28 GMT -5
Post by songbird on Mar 8, 2023 22:30:28 GMT -5
LEMON ALMOND CRUMB BARS
yield 24 2-INCH BARS
prep time 25 MINUTES
cook time 1 HOUR 5 MINUTES
total time 1 HOUR 30 MINUTES
INGREDIENTS
FOR THE CRUST:
2 cups (240g) all-purpose flour
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1/4 cup (50g) granulated sugar
1 teaspoon lemon zest
FOR THE FILLING:
1/2 cup (60g) all-purpose flour
1/4 cup (46g) chopped crystallized ginger
1 teaspoon baking powder
6 large eggs
2 cups (400g) granulated sugar
2/3 cup (157ml) lemon juice
2 tablespoons lemon zest
FOR THE TOPPING:
3/4 cup (90g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 teaspoon salt
1/4 cup (57g) unsalted butter, melted
1/2 cup (43g) sliced almonds
INSTRUCTIONS
TO MAKE THE CRUST:
Grease a 9"x 13"x 2" baking pan.
Whisk together the flour and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and creamy.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until blended. The dough will be crumbly but should hold together when pinched.
Press the dough evenly and firmly into the prepared pan. Chill 10 to 15 minutes.
Preheat oven to 350°F.
Bake the crust 15 to 20 minutes, or until lightly browned. Set the pan on a wire rack while you make the filling.
TO MAKE THE FILLING:
Reduce oven temperature to 325°F.
Place the flour and ginger in the bowl of a food processor. Process until the ginger is finely chopped (about 1 minute). Stir in the baking powder.
Whisk together the eggs and sugar. Add the flour mixture, and whisk until combined. Whisk in the lemon juice and zest.
Pour the filling mixture over crust.
Bake 15 to 20 minutes, or until filling is almost set. Set pan on a wire rack.
TO MAKE THE TOPPING:
Combine the flour, sugar, and salt. Stir in the melted butter, mixing well. Stir in the almonds.
Sprinkle the topping mixture evenly over the filling. Use a spoon or spatula to press the topping carefully and gently into the filling.
Bake 20 to 25 minutes, or until lightly browned and the almonds are lightly toasted.
Cool the bars completely in pan on a wire rack before cutting into bars.
link
yield 24 2-INCH BARS
prep time 25 MINUTES
cook time 1 HOUR 5 MINUTES
total time 1 HOUR 30 MINUTES
INGREDIENTS
FOR THE CRUST:
2 cups (240g) all-purpose flour
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1/4 cup (50g) granulated sugar
1 teaspoon lemon zest
FOR THE FILLING:
1/2 cup (60g) all-purpose flour
1/4 cup (46g) chopped crystallized ginger
1 teaspoon baking powder
6 large eggs
2 cups (400g) granulated sugar
2/3 cup (157ml) lemon juice
2 tablespoons lemon zest
FOR THE TOPPING:
3/4 cup (90g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 teaspoon salt
1/4 cup (57g) unsalted butter, melted
1/2 cup (43g) sliced almonds
INSTRUCTIONS
TO MAKE THE CRUST:
Grease a 9"x 13"x 2" baking pan.
Whisk together the flour and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and creamy.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until blended. The dough will be crumbly but should hold together when pinched.
Press the dough evenly and firmly into the prepared pan. Chill 10 to 15 minutes.
Preheat oven to 350°F.
Bake the crust 15 to 20 minutes, or until lightly browned. Set the pan on a wire rack while you make the filling.
TO MAKE THE FILLING:
Reduce oven temperature to 325°F.
Place the flour and ginger in the bowl of a food processor. Process until the ginger is finely chopped (about 1 minute). Stir in the baking powder.
Whisk together the eggs and sugar. Add the flour mixture, and whisk until combined. Whisk in the lemon juice and zest.
Pour the filling mixture over crust.
Bake 15 to 20 minutes, or until filling is almost set. Set pan on a wire rack.
TO MAKE THE TOPPING:
Combine the flour, sugar, and salt. Stir in the melted butter, mixing well. Stir in the almonds.
Sprinkle the topping mixture evenly over the filling. Use a spoon or spatula to press the topping carefully and gently into the filling.
Bake 20 to 25 minutes, or until lightly browned and the almonds are lightly toasted.
Cool the bars completely in pan on a wire rack before cutting into bars.
link
