Description
A delightful dessert bar that combines a buttery sugar cookie base, a tangy lemon filling, and a sweet crumble topping—perfect for a refreshing yet comforting treat.
Ingredients
- 1½ cups all‑purpose flour (for base)
- ½ teaspoon baking powder
- ¼ teaspoon salt (for base)
- ½ cup unsalted butter, softened (for base)
- ½ cup granulated sugar (for base)
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup lemon juice (freshly squeezed)
- ½ cup granulated sugar (for filling)
- ¼ cup all‑purpose flour (for filling)
- ¼ teaspoon salt (for filling)
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- ½ cup all‑purpose flour (for crumble)
- ½ cup granulated sugar (for crumble)
- ¼ cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat the oven to 350 °F (175 °C). Line or grease an 8×8‑inch (20×20 cm) baking pan.
- Make the cookie base: In a bowl, whisk together 1½ cups flour, baking powder, and ¼ teaspoon salt. In another bowl, cream together softened butter, ½ cup granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract; mix until just combined. Gradually add dry ingredients and mix until a soft dough forms. Press into the bottom of the prepared pan.
- Make the lemon filling: In a bowl, whisk together lemon juice, ½ cup sugar, ¼ cup flour, and ¼ teaspoon salt. Add eggs one at a time, whisking after each addition. Stir in melted butter.
- Pour the lemon filling evenly over the cookie base in the pan.
- Make the crumble topping: In a small bowl, mix ½ cup flour and ½ cup sugar. Cut in cold butter pieces until mixture resembles coarse crumbs. Sprinkle evenly over lemon filling.
- Bake for 30–35 minutes until the filling is set and the crumble is golden brown.
- Cool completely in the pan before cutting into bars.
Notes
- Add lemon zest to the base for extra zing.
- Use brown sugar in crumble for richer flavor.
- Swap lemon for lime juice for a citrus twist.
- Dust cooled bars with powdered sugar for decoration.
- Store in an airtight container in the fridge for up to 5 days.
