Ingredients for Lemon Crumble Bars 1968
- Soda Cracker
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup (1 stick) unsalted butter, room temperature
- Granulated Sugar
- Flaked Coconut
- Lemon Pudding Mix
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How to Make Lemon Crumble Bars 1968
- Prepare the lemon pie filling according to package directions using 1 envelope of Jell-O or Sheriff's brand lemon pie filling mix (the kind made with water and egg, not cooked with milk).
- Remove the lemon filling from heat and let it cool completely.
- Preheat oven to 350°F (175°C).
- Grease a 9x9 inch square baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and 1 teaspoon baking powder.
- Cut in ½ cup (1 stick) room temperature unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 1 cup finely crushed soda crackers.
- Stir in ½ cup granulated sugar and ½ cup shredded coconut.
- Press half of the crumble mixture into the bottom of the prepared pan to form the crust.
- Evenly pour the cooled lemon pie filling over the crust.
- Sprinkle the remaining crumble mixture evenly over the filling and gently pat down.
- Bake for 12-16 minutes, or until the topping is golden brown.
- Remove from the oven and let cool completely on a wire rack before cutting.
- Once cooled, cut into small squares. These bars can be frozen for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
24g
Fat
25g
Carbs
5g
