Description
These Lemon Crumb Bars feature a buttery shortbread crust, tangy lemon filling, and a sweet strawberry-basil swirl, topped with a crunchy crumble. A delightful treat perfect for warmer weather!
Ingredients
Scale
- 150g (1 ¼ cup) All-Purpose Flour (crust): Forms the base, providing structure.
- 30g (2 Tbsp) Granulated Sugar (crust): Adds sweetness and aids browning.
- ¼ tsp Salt (crust): Enhances flavors.
- 115g (½ cup) Unsalted Butter, cold and cubed (crust): Creates a flaky texture.
- 3 Large Eggs (lemon filling): Provides richness and binds the filling.
- 150g (¾ cup) Granulated Sugar (lemon filling): Sweetens the filling.
- 120ml (½ cup) Freshly Squeezed Lemon Juice (lemon filling): Essential for vibrant flavor.
- 2 Tbsp (30ml) Lemon Zest (lemon filling): Amplifies lemon flavor.
- 30g (¼ cup) All-Purpose Flour (lemon filling): Thickens the filling.
- 100g (½ cup) Fresh Strawberries, hulled (swirl): Adds fruity flavor and color.
- 1 Tbsp (15ml) Lemon Juice (swirl): Brightens strawberry flavor.
- 1 Tbsp (15ml) Honey (swirl): Adds natural sweetness.
- 4 Fresh Basil Leaves, finely chopped (swirl): Provides herbaceous notes.
- 80g (⅔ cup) All-Purpose Flour (crumble): Forms the crumble base.
- 60g (⅓ cup) Rolled Oats (crumble): Adds chewy texture.
- 60g (⅓ cup) Shredded Unsweetened Coconut, toasted (crumble): Contributes tropical flavor and crunch.
- 30g (¼ cup) Sliced Almonds, toasted (crumble): Provides crunch and nutty flavor.
- 60g (¼ cup) Packed Brown Sugar (crumble): Adds caramel sweetness.
- 80g (⅓ cup) Unsalted Butter, melted (crumble): Binds crumble ingredients.
Instructions
- Preheat & Prep: Preheat oven to 175°C (350°F) and line a 20x20cm (8×8 inch) pan with parchment.
- Make Crust: Combine flour, sugar, and salt; cut in cold butter until crumbly. Press into pan and bake 12-15 minutes.
- Prepare Filling: Whisk eggs and sugar, then add lemon juice and zest. Gently fold in flour.
- Make Swirl: Blend strawberries, lemon juice, honey, and basil until smooth.
- Assemble & Swirl: Pour filling over crust, drop swirl puree on top, and gently swirl.
- Prepare Crumble: Combine flour, oats, coconut, almonds, and brown sugar. Stir in melted butter.
- Add & Bake: Sprinkle crumble over filling and bake 20-25 minutes.
- Cool & Chill: Cool in pan for 30 minutes, then refrigerate for at least 1 hour.
- Cut & Serve: Lift bars out, cut, garnish with basil and coconut, and serve.
Notes
Chilling the bars for at least an hour is crucial for clean cuts. Toasting the coconut and almonds enhances their flavor in the crumble.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: lemon bars,strawberry,basil,crumb bars,dessert,baking,summer,fruit,easy