Strawberry Crumb Bars with Meyer Lemon Glaze
May 18, 2013 22:02:27 GMT -5
Post by PrisonerOfHope on May 18, 2013 22:02:27 GMT -5
Strawberry Crumb Bars with Meyer Lemon Glaze
Strawberry Crumb Bars with Meyer Lemon Glaze (adapted from Tutti Dolci):
Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Yields 9 bars
INGREDIENTS:
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, at room temperature
3 tablespoons brown sugar, packed
2 tablespoons sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Zest of 1 Meyer lemon
1/2 cup strawberry jam
For the Meyer lemon glaze:
1/4 cup confectioners’ sugar
2 tablespoons freshly squeezed Meyer lemon juice
1/2 teaspoon Meyer lemon zest
DIRECTIONS:
Preheat oven to 350 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
In a large bowl, combine flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in egg yolk, vanilla and Meyer lemon zest until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until it resembles coarse crumbs.
Spread 2/3 of the batter into the prepared baking dish. Spread strawberry jam evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter.
Place into oven and bake until lightly golden, about 20-25 minutes.
To make the glaze, combine confectioners’ sugar, Meyer lemon juice and zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the bars are done, cool for 10 minutes and drizzle the glaze. Allow glaze to set before cutting into bars.
Strawberry Crumb Bars with Meyer Lemon Glaze (adapted from Tutti Dolci):
Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Yields 9 bars
INGREDIENTS:
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, at room temperature
3 tablespoons brown sugar, packed
2 tablespoons sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Zest of 1 Meyer lemon
1/2 cup strawberry jam
For the Meyer lemon glaze:
1/4 cup confectioners’ sugar
2 tablespoons freshly squeezed Meyer lemon juice
1/2 teaspoon Meyer lemon zest
DIRECTIONS:
Preheat oven to 350 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
In a large bowl, combine flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in egg yolk, vanilla and Meyer lemon zest until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until it resembles coarse crumbs.
Spread 2/3 of the batter into the prepared baking dish. Spread strawberry jam evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter.
Place into oven and bake until lightly golden, about 20-25 minutes.
To make the glaze, combine confectioners’ sugar, Meyer lemon juice and zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the bars are done, cool for 10 minutes and drizzle the glaze. Allow glaze to set before cutting into bars.
