lemon crunch bars

Remember when I made the ginger crunch bars?
Me too.
Those were so good.
Actually I had kept them in the back of my mind to re-create with a new flavor.
And finally that new flavor hit me: lemon!
Lemon is the perfect match for these buttery, sweet, crunchy critters.
Seriously, you need to give these a go, and if you can get your hands on Meyer lemons then please do so.
I know you're going to ask me what can I use instead of golden syrup?
I just don't know, as golden syrup is really the perfect base for the glaze here because is thickens up as it cools.
Please invest in a small can of golden syrup, it's not that pricey and a little bit goes a long long way.

As I type this post up, I am thinking in the back of my head how I can sneak in another bar without ruining my gym workout.  I promised my doctor he and his wife would get this tomorrow, but I don't know if there will be any left!

They are that good. Thin, crispy, buttery, and full of lemon flavor.
Isn't that yellow color pretty too?  That would make a fabulous wallpaper color for a second bathroom.


Mix the lemon zest with the sugar and the lemon juice; let it sit a bit to marinate.

Make sure to push the dough down in all the little nooks of the tart pan.

Time for a glaze bath.
Note: I only used half the glaze for this and saved the other half for a cake, muffin or loaf.
The glaze is sweet and very tangy, so you only need a little bit.

lemon crunch bars

adapted from here and here

print recipe

cook notes:

I used an 8-inch tart pan with removable bottom. 

You could use another size/shape tart pan with removable bottom.

cookie base

9 TB unsalted butter, room temp

1/2 cup granulated sugar

1 1/2 cup flour

1 ts baking powder

a huge pinch of sea salt

zest of 2 lemons

juice of ½ a lemon

icing

5 TB unsalted butter

2 TB golden syrup

3/4 cup powdered sugar

zest of 1 lemon

Preheat the oven to 375ºF. Butter and/or spray up an 8 or 9-inch square tart pan.

You can use a stand mixer—I mixed by hand. 

In a small bowl, put in the sugar, add in the lemon zest and lemon juice, mix, set aside.

In a large bowl cream the butter and the seasoned sugar until light and fluffy.

In a separate bowl, sift the flour, baking powder, and salt.

Mix the dry ingredients into the creamed butter mixture until well combined. Turn the dough out onto the pan and spread it out, making sure to get into all the corners.  It’s not a sticky dough, so this part should be relatively easy.  The dough is a bit crumbly/dry—don’t panic. 

Bake the dough for 18-20 minutes, until it’s light golden brown or if you want really crunchy then golden brown (I did somewhere in between).

When the dough is almost done baking, make the icing by heating the butter and golden syrup over low heat in a small pan; add in the powdered sugar and lemon zest.  Keep stirring until it’s all smooth. Take off heat.

Once the cookie dough is done baking pour the icing over the top (I used about ¾ to ½ the glaze and save the rest for a bread).  When smoothing out the icing try not to let it get into the edges.  You want the edges to be seen as it gives a nice decorative appeal when it’s all cooled.

Let this sit for at least 30 minutes to let the icing harden up/set up. 

If your kitchen is hot, then pop in the fridge.

Use a sharp knife to slice into bars or squares.