Ingredients
Scale
- Shortbread Crust
- 1 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 10 TBS salted butter, cold, cut into chunks (1 stick + 2 TBS)
- Lemon Filling
- 1 cup white granulated sugar
- 2/3 cup fresh lemon juice, squeezed from 4-5 lemons
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 eggs
- 2 egg yolks
- 1 TBS salted butter
- Oatmeal Crumble Topping
- 1/2 cup all-purpose flour
- 3 TBS powdered sugar
- 2 tsp fresh lemon zest
- 1/8 tsp salt
- 1 stick salted butter
- 1/2 cup old-fashioned rolled oats
Instructions
- Shortbread Crust
- Preheat oven to 350F. Grease an 8-inch square baking pan and line with greased parchment paper to help with removing the bars after they are baked. Set aside.
- In a food processor, pulse flour, powdered sugar, and salt until combined, and then add the butter chunks and continue to pulse until the mixture looks like coarse sand or bread crumbs.
- Press evenly into the prepared pan using your fingers or the back of a spoon and bake for 12-15 minutes. Remove from oven and set aside.
- Lemon Filling
- In a saucepan, add the granulated sugar, lemon juice, cornstarch, and salt. Bring to a simmer on medium high heat, but do not allow the mixture to boil.
- In a separate bowl, beat the eggs and egg yolks. Drizzle about half of a cup of the hot sugar mixture into the eggs, whisking constantly, then gradually add the egg mixture back into the saucepan, continuing to whisk.
- Allow to cook 2-3 additional minutes until thickened and starting to bubble. Remove from heat and stir in the butter until melted and smooth. Spread the hot filling over the shortbread crust.
- Oatmeal Crumble Topping
- In a food processor, pulse together the flour, powdered sugar, lemon zest, and salt until combined.
- Add the butter and pulse until mixture forms small chunks. Add the oats and continue to pulse until combined.
- Use your fingers to form the mixture into slightly larger clumps and then spread the clumps over the lemon filling, pressing down very lightly.
- Bake in the pre-heated oven until the top is lightly browned, about 35 minutes.
- Allow bars to cool completely in the pan, and then use the parchment paper to lift them out and onto a cutting board. Cut into 16 rectangular bars. Keep leftovers in airtight container in the refrigerator.
- Prep Time: 25 mins
- Cook Time: 1 hour