Lemon Crumb Bars {Foodie Friday}

I think we may finally be crossing into spring. The weatherman says the temperatures are going to be in the 60s this weekend and the tree in my backyard is starting to bloom.

This week I am excited about all the prospects of these new beginnings. Next week my allergies will probably render me useless, but until then I'm excited-and eating lemon crumb bars.

These Lemon Crumb Bars are perfect for the transition to spring. They are amazingly airy and crisp. I promise they will put a little 'spring' in your step.

One Year Ago: Itty Bitty Oreo Stuffed Chocolate Chip Cookies

Two Years Ago: Ham and Swiss Quiche

Lemon Crumb Bars

INGREDIENTS

For the lemon cream filling: 

• 1 cup granulated sugar
• Zest of 2 large lemons
• 4 large eggs, lightly beaten
• ¾ cup freshly squeezed lemon juice
• 1 cup (16 tbsp.) unsalted butter, diced and softened

For the dough:

• 1 cup granulated sugar
• ¾ tsp. baking powder
• 2 cups all-purpose flour
• Pinch of salt
• 10½ tbsp. cold, unsalted butter cut into small pieces
• 1 large egg

DIRECTIONS

To make the lemon cream, combine the sugar and lemon zest in a heatproof bowl.  Mix together with your fingertips until the mixture resembles wet sand.  Whisk in the eggs until the mixture is slightly thickened, about 1 minute.  Whisk in the lemon juice.

Place the bowl over a pot of simmering water to form a double boiler.  Let the mixture cook, stirring frequently, until the cream thickens (around 175-180˚ F on an instant read thermometer).  Remove the bowl from the heat and let cool to 140˚ F (about 10-15 minutes).  Once the mixture has cooled, add in the butter a few pieces at a time and whip on medium speed with a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment) until the mixture is thick and pale, about 3-4 minutes total.

Preheat the oven to 350˚ F.  Line an 8 x 8-inch baking pan with foil.  In a medium bowl, combine the sugar, baking powder, flour, and salt, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.

Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.  Pour the lemon cream filling over the crust and spread in an even layer.  Crumble the remaining dough over the top of the lemon cream.

Bake for about 35-40 minutes, or until the top is slightly browned and the center is just set.  Remove to a wire rack and let cool to room temperature.  Cover and refrigerate until thoroughly chilled.  Slice and serve, dusting with confectioners’ sugar if desired.

Source: Annie's Eats

I'm linking up at: Your homebased mom, Thirty Handmade Days The Best Blog Recipes, Tatertots and Jello, Whipperberry,  Buns in My Oven, Today’s Creative Blog, Design, Dining and Diapers, Iheartnaptime, Home Stories A to Z Home-Styled, Real Coake, Create, Craft, Love, Mostlyhomemade mom, Six Sisters’ Stuff, A Peek into My Paradise, A Bowl Full of Lemons, Love Grows Wild and Shabby Creek Cottage.