Strawberry Crumb Bars with Meyer Lemon Glaze
These bars are loaded with strawberry jam and topped with a tangy glaze!
|1 2/3 cup||all-purpose flour|
|1/4 teaspoon||baking powder|
|5 tablespoons||unsalted butter, at room temperature|
|3 tablespoons||brown sugar, packed|
|1||large egg yolk|
|1/2 teaspoon||vanilla extract|
|zest of 1 meyer lemon|
|1/2 cup||strawberry jam|
|1/4 cup||confectioners’ sugar|
|2 tablespoons||freshly squeezed meyer lemon juice|
|1/2 teaspoon||meyer lemon zest|
Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
In a large bowl, combine flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until well combined, about 1-2 minutes. Beat in egg yolk, vanilla and Meyer lemon zest until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until it resembles coarse crumbs.
Spread 2/3 of the batter into the prepared baking dish. Spread strawberry jam evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter.
Place into oven and bake until lightly golden, about 20-25 minutes.
To make the glaze, combine confectioners’ sugar, Meyer lemon juice and zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
When the bars are done, cool for 10 minutes and drizzle the glaze. Allow glaze to set before cutting into bars.