Description
Delicious lemon dessert with a cookie base and crumble topping, perfect for any occasion. Can be made gluten-free!
Ingredients
Scale
- 2 cups all-purpose flour (or 1:1 gluten-free baking blend)
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 cup fresh lemon juice (from regular or Meyer lemons)
- 2 tablespoons lemon zest
- 1/4 teaspoon xanthan gum (if using gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 baking pan with parchment paper.
- Prepare cookie base by mixing flour, 1/2 cup sugar, and softened butter until crumbly. Press into prepared pan.
- Pre-bake the cookie base for 15 minutes until it forms a light crust.
- While base is baking, prepare lemon topping by whisking eggs, remaining sugar, lemon juice, and zest.
- Pour lemon mixture over pre-baked base and add crumble topping.
- Bake for an additional 20 minutes until edges are lightly golden and center has a slight jiggle.
- Allow to cool completely before cutting into squares and serving.
Notes
- For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum.
- Meyer lemons provide a sweeter, less tart flavor if available.
- Store in an airtight container in the refrigerator for up to 3 days.
- Can be frozen for up to one month.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon dessert, crumble topping, gluten-free option, meyer lemons, cookie base
