These aren't your average lemon bars (which are also absolutely delicious, don't get me wrong). These lemon bars are quick and easy to make, bake all at once (no baking in two shifts like classic lemon bars), and absolutely burst with lemon flavor that pairs perfectly with the tender cookie crust and crumb topping.
I usually make a raspberry version of these jammy crumble bar cookies, and people swoon when try the cookies. People call me years later: "Do you remember those raspberry cookies that were on that cookie tray you made five years ago? I keep thinking about them." (That conversation actually happened this past December!) So yeah, the basic cookie is GOOD.
So when I made amazing homemade lemon jam with lemons from my backyard tree, I knew I had to make a lemon version of my favorite cookie.
Lemon Crumble Bar Cookie Recipe:
- 1 cup (two sticks) of butter, softened
- 1 cup sugar
- 1 cup finely chopped nuts
- 1/2 teaspoon salt
- 1 egg
- 2 1/4 cups flour
- zest of one lemon
- lemon jam
Preheat the oven to 350 degrees Fahrenheit.
Cream the butter and sugar together. Add salt, egg, and lemon zest, and beat until well combined. Add flour and nuts and beat until mixed, but don't overbeat.
Reserve two cups of dough for the topping, and press the remaining dough into a 9" square baking pan.
Best Pan for Baking Bar Cookies:
- My secredt weapon for making bar cookies like this is my silicone baking pan. This pan makes it SO easy to pop out the cooled cookies on a cutting board and make perfectly even cuts. Watch the video at the top of the post and you'll see what I mean. It's by no means a necessary item for making these delicious lemon bar cookies, but man, is it nice.
Spread the lemon jam over the bottom layer of dough in the baking pan. If you don't have lemon jam, lemon curd does work, and is also absolutely delicious. The flavor isn't quite as punchy and bright, but it's still amazing.
Spread pinches of the remaining dough over the top of the jam-covered first layer of dough.
Bake for 45 minutes. Let cool, and cut into bars.
What else should I make with my bumper crop of lemons?