Creamy lemon crumble bars are my favourite nut-free, egg-free lemon bars. I like the creamy lemon filling sandwiched between a brown sugar and oatmeal topping and crust.
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Simple Cookie Bar Recipe That’s Egg-Free and Nut-Free
One in every of my favourite desserts are lemon bars and after I shared my Meyer Lemon Bar with Brown Butter (Nut-Free) Recipe, a few of you needed my egg-free recipe too! I attempted an egg-free lemon bar made with a mix of lemon juice and a thickener as soon as and didn’t like it. Pioneer Girl’s Creamy Lemon Crumb Squares is sweet however it’s too candy for me.
My household likes the creamy filling created from sweetened condensed milk and fresh-squeezed lemon juice. I make the lemon crumble bars in a barely smaller pan in order that that the creamy layer is thicker and creamier. Since I juice my very own lemons, I take away the seeds however add the lemon pulp for a burst of taste and extra fiber to the sweetened condensed milk and blend till clean.
As a consequence of utilizing a 9×9 pan which is smaller than 9×11, I scale back the crust and topping elements by 25% in order that it’s much less candy. Bump up the ratio of oats and flour for extra fiber and vitamin. I ought to have used 6 tablespoons of butter (3/4 of a stick) however unintentionally used 4 tablespoons (1/2 stick) and it labored. I additionally use a fat-free sweetened condensed milk in order that general the recipe is much less candy, diminished fats, with extra fiber however nonetheless a scrumptious dessert.
The tip outcomes of my variations are a lemon bar with a sturdy crust, a creamy filling that could be very lemony, and topped with crumbly, granola-like items. This lemon crumble bar recipe is nut-free and egg-free, and simple to make dairy-free if not allergic to coconut.
The way to Make Lemon Crumble Bars
This recipe could be very simple to make with out an electrical mixer and makes use of pantry staples, butter, and recent lemons. Line the pan with parchment paper in order that it’s simple to raise minimize, serve, and clear up. Rub a tiny little bit of butter on the parchment paper which can assist the crust crisp up whereas baking. Mix all of the dry elements with butter utilizing a pastry cutter (or two knives) after which press about 2 cups of the oatmeal combination right into a parchment paper lined 9×9 sq. baking pan.
Zest some lemons with a zester, the lemons ought to simply glide over the zester. Then minimize the zested lemons in half and juice them. Use a spoon to take away the seeds however hold the juicy lemon pulp. Mix the lemon juice with the sweetened condensed milk after which pour over the ready crust. Sprinkle the remaining oat combination after which bake.
Allergy Conscious Lemon Bars
This recipes is freed from peanuts, tree nuts, eggs, soy, fish, shellfish, and sesame as written.
The recipe does use milk merchandise corresponding to butter and sweetened condensed milk. Nonetheless you’ll be able to substitute with a dairy-free buttery baking stick and a sweetened condensed milk made with coconut.
The opposite high allergen is wheat. It’s attainable to make use of a wheat-free and gluten-free flour. Nonetheless one of many key elements within the recipe is oats, which can have cross-contact with wheat.
The Greatest Egg-Free Lemon Bar: Creamy Lemon Crumble
Creamy lemon crumble bars are my favourite nut-free, egg-free lemon bars. I like the creamy lemon filling sandwiched between a brown sugar and oatmeal topping and crust.
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4
ounces
unsalted butter
softened -
1
cup
all-purpose flour
can use complete wheat if desired -
1
cup
oatmeal
old style -
3/4
teaspoon
baking powder -
1/4
teaspoon
salt -
3/4
cup
brown sugar
gentle or darkish -
3
massive
lemons
zest and 1/2 cup juice, or 4 small/medium lemons -
1
14-ounce can
sweetened condensed milk, fat-free
common is okay too
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Preheat oven to 350°F and examine {that a} rack is within the center place. Line a 9×9 sq. baking pan with a bit of parchment paper. Flippantly butter the underside of the parchment paper, put aside tha pan and the butter to melt.
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In a medium bowl, mix the 1 cup all-purpose flour, 1 cup oatmeal, 3/4 teaspoon baking powder, and 1/4 teaspoon salt with a pastry cutter. Add the 3/4 cup brown sugar and the remaining 4 ounces unsalted butter, use the pastry cutter to mix the elements till the combination is crumbly. Unfold about 2 cups the oatmeal combination into your parchment lined baking pan and use a flat clean floor to press the combination collectively and barely up the edges of the pan about 1/4 inch.
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Over a second medium-sized mixing bowl, zest 3 massive lemons after which juice them. You have to 1/2 cup lemon juice (pulp included) and juice the final lemon as wanted. Add the lemon juice and 1 14-ounce can sweetened condensed milk, fat-free to the bowl. Use a spatula or whisk to stir till the lemon juice and sweetened condensed milk are mixed.
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Pour the lemon filling over the ready pan and keep away from pouring over the sting of the crust. Use the again of a spoon to unfold the filling evenly and leaving a slight border. Sprinkle the remaining filling over the filling and bake on a center rack for 25-Half-hour. The lemon bars are prepared a couple of minutes after you begin to scent the butter and lemon and when the topping appears to be like a lightweight golden brown.
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Take away from the oven and permit the lemon bars to chill down for Half-hour. Use a pointy knife and press down to chop them into 16 items (I exploit a cleaver!). Enable the filling to set within the fridge for just a few hours however they’re tempting to get pleasure from heat.
Associated Recipes
In the event you love egg-free and nut-free lemon recipes, you may like my recipe for Scrumptious Lemon Vanilla Crinkle Cookies Recipe. I even have shared a recipe for Blueberry Lemon Muffins Recipe that’s good for a candy snack.
People who find themselves additionally allergic to dairy will get pleasure from this Simple Lemon Cake recipe that is freed from nuts, eggs, and dairy!
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