In My Kitchen: Lemon Yogurt Crumb Bars

I love bars – they’re moist and often filled with fruit and topped with a crumble. These bars are even better because they have Lemon Curd swirled throughout and attain a nutty caramelized flavor once baked.

You’ll need:

For the cake:

  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 3 large eggs, separated
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • Confectioner’s sugar

For the lemon curd filling:

  • 2 tablespoons lemon zest
  • 1 cup lemon juice
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 eggs

For the crumb topping:

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon orange zest
  • 1/8 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces


1. Prepare the lemon curd. Beat butter and sugar in a stand mixer at medium speed until blended. Add eggs, one at a time, beating just until blended after each addition.

2. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition.

3. Stir in lemon zest (mixture will look curdled). Transfer to a 3 quart microwave-safe bowl.

4. Microwave on high for 5 minutes, stirring every 1 minute.

5. Microwave for 1-2 more minutes, stirring every 30 seconds, until mixture thickens. It should coat the back of a spoon and start to mound slightly when stirred.

6. Place heavy-duty plastic wrap on warm curd to prevent a film from forming and chill 4 hours or until firm.

7. Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan and set aside.

8. Prepare the crumb topping. Combine flour, sugar, lemon zest, orange zest and salt in a medium bowl. Cut cold butter into flour with a pastry blender or fork until crumbly. Cover and chill until ready to use.

9. Prepare the cake. Beat softened butter at medium speed in a stand mixer until creamy. Add 1 1/4 cups granulated sugar, beating 3 minutes or until fluffy.

10. Add egg yolks, one at a time, beating just until yellow disappears.

11. In a medium bowl, whisk together flour and baking soda.

12. Add to butter mixture alternatively with yogurt, beginning and ending with flour mixture.

13. Stir in lemon zest.

14. Beat egg whites at high speed until foamy. Gradually add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter.

15. Pour batter into pan. Dollop with lemon curd, then gently swirl with a knife.

16. Sprinkle crumb topping over batter.

17. Bake 45-50 minutes or until a toothpick entered into the center comes out clean. Remove from oven and dust with powdered sugar.

18. Cool on a wire rack for 1 hour then cut, serve and enjoy!

Source: Southern Living

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