Lemon crumb bars | With a Southern twist

New Orleans native Charlie Andrews demonstrates how to make Southern Lemon bars. These bars are different from your traditional Lemon bars. The filling consists of cream cheese, eggs, butter, sugar, sweetened condensed milk, and juice and zest of lemons. The bars also have a bottom crust and a lemon crumb topping. This recipe makes about 15 Lemon bars, and it is refreshing and delicious Hope you all will give this recipe a try.

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Southern Lemon crumb bars

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[Music] [Music] hey what’s up y’all it’s charlie on today’s episode i’m going to be showing y’all how to make my delicious homemade southern lemon bars from scratch now these lemon bars are different compared to your regular standard lemon bars that are made with a lemon curd um what makes these bars different is that not only are they made with fresh lemons in addition to that we add cream cheese butter eggs sugar sweetened condensed milk and flavoring resulting in a rich and flavorful lemon bar and then on top of that we top it with a delicious lemon crumb topping that you’re gonna love this recipe calls for about 12 individual servings of lemon bars it’s refreshing and absolutely delicious so what operator dude let’s get started all right here’s all what you’ll need to make your southern lemon bars let’s get started with our ingredients you’ll need some all-purpose flour sugar brown sugar salt unsalted butter cold butter flavored vegetable shortening cold three large lemons at room temperature large eggs at room temperature cream cheese at room temperature sweetened condensed milk vanilla extract lemon extract and lemon yellow gel paste food coloring and to bake your lemon bars you will need a 9 by 13 inch metal pan and for your additional tools you will need a food processor parchment paper a rolling pin a grater or zester a mesh strainer and a citrus juicer and there we have it all right let’s get straight to it so in this 13 by nine inch baking pan i’m going to add some butter flavor vegetable shortening this is about a tablespoon and i’m just going to take that and i’m just going to spread that around the bottom and the sides of the baking pan all right now i’m gonna go ahead and take some parchment paper and i’m going to add it into the baking pan now to get the parchment paper to fit inside of the baking pan here i have some kitchen scissors and i’m going to take the kitchen scissors and i’m going to just cut a uh a nice little long slit so toward the uh bottom of the baking pan and then from there i’m just going to insert the parchment paper right on in there as you can see and there we have it our parchment paper is nice and fitted into our baking pan now we’re not done yet so i’m gonna take some kitchen scissors again i’m gonna just trim off the excess parchment paper all right let’s get started with making our pie crust so in this food processor we’re going to begin the bottom crust first so we’re going to add one cup of all-purpose flour 2 tablespoons of sugar 1 8 of a teaspoon of salt 3 tablespoons of unsalted butter cold and i also cubed it as well and 3 tablespoons of butter flavored vegetable shortening coat and i’ve keep that of course now i’m gonna post this for about 15 to 20 times or until that butter and shortening is cut into the flour there we have it all right i transferred my flour mixture into this large bowl and to that i’m going to add three and one half tablespoons of cold water not a half a tablespoon is basically one teaspoon plus a half a teaspoon all right right on in there now i’m gonna go ahead and give this a quick stir and stir it until it comes together once the dough starts to come together i just take my hands and just form it into it it’s going to be slightly sticky in the beginning but after a while it’ll start to come together and there we go now i’m going to lightly flour the surface of my table i’m going to add my dough on top of the table and i’m just going to press it down i’m going to form it into a flat square do it as best as you can i’m going to sprinkle some more flour on top now i’m going to take my rolling pin and i’m just going to roll the dough out into a 11 by 15 inch rectangle now just to keep in just to let you know give you a quick tip um the dough should be at least about one to two inches bigger than your baking pan as you can see here now i placed my baking pan on top of the dough and i’m gonna just take a knife and i’m just gonna um just do an outline around the bottom of the baking pan and that way i could just cut out the shape of the uh cut out the shape of the square and i’m gonna just remove off the excess i’m gonna just take my rolling pin and place it on one end and i carefully roll the dough onto the rolling pin and as you’re rolling the dough into the rolling pin make sure you take some flour and sprinkle it onto the dough as you’re rolling it onto the rolling pin because you don’t want the dough to stick onto itself i’m gonna go ahead and take my rolling pin with the dough on it and i’m gonna just carefully unroll it into the baking pan hold on y’all wait wait there we go all right now that we have the dough into the baking pan now what we’re gonna do is the dough should be thick enough to where you stretch it and as you stretch the dough out with your hand it’ll reach the edge of the baking pan as you see here all right next i’m going to take a fork and i’m just gonna poke holes into the bottom of the crust this will prevent the crust from bubbling up during the baking process now i’m gonna go ahead and place this into my freezer for about 30 minutes to hour now i’m gonna go ahead and rinse off my lemon all right here i have a zester and i’m gonna just take the lemon and i’m gonna zest the entire lemon all right next i’m gonna go ahead and just cut the lemon in half all right here i have a citrus juicer and i’m gonna just go ahead and take each lemon half and i’m just going to juice that now we’re rinsing and zesting and juicing all three lemons all right all right here i have a measuring cup with a mesh strainer on top all right we’re gonna take our lemon juice pour that right in there and the mesh strain is going to uh capture all of the uh seeds and pulp for the lemon and you could discard the lemon pulp in the seeds and once done you should have about 2 3 cup of freshly squeezed lemon juice all right y’all we’re back again to make our crumb topping so in a food processor we’re going to add one cup of all-purpose flour 2 tablespoons of sugar 1 tablespoon of brown sugar 1 8 of a teaspoon of salt 3 tablespoons of butter flavored vegetable shortening cold and as you can see i cubed it and three tablespoons of unsalted butter cold and as you can see i cubed it here now imma go ahead and post this for about 15 to 20 times or until that butter and shortening has been cut into the flour and this is how it looks when we’re done all right i transferred my flour mixture into this large bowl now you want to pay attention to the instructions because they’re very different from the bottom crust all right first we’re going to add one tablespoon of cold water two teaspoons of the freshly squeezed lemon juice a half a teaspoon of lemon extract a half a teaspoon of vanilla extract and one tablespoon of lemon zest now i’m gonna just take my spoon i’m just gonna give this a quick stir all right i’m adding this mixture back into the food processor now you’re gonna pulse this for about 10 to 15 times or until the mixture is nice and crumbly and as you can see the mixture is coarse crumbs like how you see here all right now that we finished the crumb topping you’re going to place this into your refrigerator until we make the filling so let’s get started with that all right let’s get started with our lemon filling so in this medium sized bowl i’m gonna add two eight ounce packages of cream cheese softened and at room temperature and to that i’m gonna add four large eggs at room temperature now i’m gonna mix this on the lowest setting on my mixer for one minute all right scrape down the sides of your bowl all right next i’m going to add one and one half cups of sugar now if you want to add less sugar you can add one and one-fourth cups if you like and to that i’m going to add 1 4 teaspoon of salt now i’m gonna just take my spatula and just give this a quick stir i just want to hurry up and get the sugar and everything in there so that way it’ll be easier to add and incorporate all the rest of the other ingredients and there we go and just scrape down the sides of your bowl again all right next i’m going to add one cup of sweetened condensed milk 2 3 cup of freshly squeezed lemon juice a half a cup of lemon zest three tablespoons of melted unsalted butter one teaspoon of lemon extract one teaspoon of vanilla extract 1 8 of a teaspoon of lemon yellow gel paste or liquid food coloring i’m gonna just swirl that in there and 1 4 cup of all-purpose flour and that’s our thickening and binding agent i’m going to take my whisk and carefully stir all the ingredients together scrape down the sides of your bowl and our lemon filling is now ready now i stirred that for about 30 seconds to one minute all right now i’m gonna go ahead and pre my oven to 375 degrees all right here we have our baking pan with our bottom crust aligned on the bottom and as you can see it’s frozen already now i’m going to add the lemon filling i’m just going to pour it right on in there now i’m going to just give the pan a slight shake just to make everything even all right next up i’m gonna add our delicious lemon crumb topping just gonna carefully add that on top now don’t worry about it it’s not gonna sink to the bottom or anything like that it’s going to stay right at the top and you’re going to use all of it spread all of it sprinkle all of it on top now it is ready to be baked now you’re going to place this into a preheated 375 degree oven on the middle rack and you’re going to bake this for 30 to 35 minutes now once the baking time is up you’re gonna go ahead and remove your lemon bars out of the oven now you’re going to let this cool completely all right our lemon bars have cooled completely so i’m going to just flip them on to this uh chopping board here and just flip it over and there we go now we’re going to go ahead and remove the parchment paper off now as you can see the bottom crust has been cooked thoroughly as you can see that’s a nice golden brown and now we’re going to flip it onto this uh cake serving pad so we’re just gonna place it on top of the bottom for the lemon squares and now i’m gonna flip it back over and there you go all right now we’re gonna just take a knife and we’re just gonna uh carefully cut these in the squares be very gentle with it now you’re gonna take this and you can place this into your refrigerator you can serve at the very next day you just have to wrap it in everything with aluminum foil or plastic wrap place it in the refrigerator and then from there you can serve them the very next day or you can serve them after four hours and there you have it ladies and gentlemen southern lemon bars made by a new orleans native now it’s time to go eat take a bite look at that whew it’s really really good it has a wonderful lemon flavor not tart at all just the right amount of sweetness not too sweet at all that that topping is nice and crunchy along with that bottom crust as well it has an overall balance of lemon flavor not overpowering at all and i forgot to mention this earlier on in the video that this the best time to serve this is when it’s cold you could have it at room temperature but it’s best served in school so get the recipe a try hey y’all i hope you enjoyed the video if you like my channel hit the subscribe button hit the bell button if you want to be notified of my videos now i have an official website for all of my recipes including for these delicious southern lemon bars you can go to www.charliecookandrews.com i’m also on facebook instagram and on twitter under the name charlie to cook andrews so until next time take care and i hope you all have a blessed day peace [Music] [Music] you