Lemon Almond Crumb Bars

These delightful Lemon Almond Crumb Bars have just the right amount of sweetness combined with a hint of ginger and an almond crumb topping. A lovely departure from traditional lemon bars!

Lemon bars have never been a favorite for me. That may seem odd to read that directly underneath a photo of lemon bars, but it’s nonetheless true. Most of the ones I’ve tried have been a bit too sweet and lemon-y for me.

I should qualify all of that by saying that my tastes have changed a bit over the years. I used to shun most citrus desserts, but I’ve come to like them far more. While on a first pass I may choose a chocolate or peanut butter dessert, I have now met these wonderfully delicious Lemon Almond Crumb Bars, and I would gladly take one of these for dessert any time I can!

So, what makes these different? It’s the whole package, really, but we’ll start with the crust. It’s a pretty standard buttery crust, but a bit of lemon zest adds a bright flavor to it.

The filling is more or less what you’d expect from lemon bars, but with the addition of crystallized ginger. I am a big believer in the power of lemon plus ginger. The ginger emphasizes the wonderful flavor of an already delicious filling and adds just a little extra zing that balances the sweetness of the filling.

Finally, instead of the standard dusting of confectioners’ sugar, these lemon bars have an almond crumb topping to make them even more irresistible.

These bars are such a lovely way to usher in spring. Their bright flavor is just perfect for the promise of warmer, brighter days!

More Crumb Bar Recipes

• Blueberry Pecan Shortbread Bars
• Fudgy Nutty Streusel Bars
• Apple Cinnamon Crumb Bars

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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

Lemon Almond Crumb Bars are far from ordinary with a crumb topping, almonds, and a hint of ginger.

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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:

1. Grease a 9"x 13"x 2" baking pan.
2. Whisk together the flour and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and creamy.
4. 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.
5. Press the dough evenly and firmly into the prepared pan. Chill 10 to 15 minutes.
6. Preheat oven to 350°F.
7. 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:

1. Reduce oven temperature to 325°F.
2. 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.
3. Whisk together the eggs and sugar. Add the flour mixture, and whisk until combined. Whisk in the lemon juice and zest.
4. Pour the filling mixture over crust.
5. Bake 15 to 20 minutes, or until filling is almost set. Set pan on a wire rack.

To make the topping:

1. Combine the flour, sugar, and salt. Stir in the melted butter, mixing well. Stir in the almonds.
2. Sprinkle the topping mixture evenly over the filling. Use a spoon or spatula to press the topping carefully and gently into the filling.
3. Bake 20 to 25 minutes, or until lightly browned and the almonds are lightly toasted.
4. Cool the bars completely in pan on a wire rack before cutting into bars.

Notes

*If you are unable to find crystallized ginger locally, you can find it at Nuts.com.

Recipe slightly adapted from Southern Living.

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• 
  OXO 9 x 13 Inch Baking Pan
• 
  Cuisinart 11-Cup Food Processor

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