Traditional Newfoundland Lemon Crumbles
Hi and welcome to my website!
If you are looking for a recipe for lemon crumbles well look no further, this recipe is quick and easy and it takes you back to your childhood when your mom would make these for special occasion or Christmas time. These make a wonderful dessert idea for a high tea party for a few of your friends to seat and chat, while enjoying your company.
These lemon crumbles are baked in a 350º of heat for 30 minutes only to have a light golden coat and the filling is so creamy and tasty. Let cool totally before cutting into them, then after your cut them you can warm individual pieces if you well to have them warm.
I'm going to share a link to my cookbook with more delicious traditional Newfoundland recipes inside please check it out. https://www.bonitaskitchen.com/cookbook
Please continue on to my recipe for Lemon Crumbles.
Ingredients
- Flour - 2 cups
- Baking powder - 1 tsp
- White sugar - 3/4 cup
- Coconut - 2 cups unsweetened
- Butter - 1 cup ( melted )
- LEMON FILLING:
- Lemon Juice - 1/2 cup
- Sweetened Condensed Milk - 1 can ( 300ml )
- Lemon zest - 1 tsp
Instructions
LEMON CRUMBLES METHOD:
- Mix together in a medium bowl, flour, baking powder, white sugar and coconut.
- Then add melted butter, mix together.
- Divide mixture in half, for top and bottom.
- You will need a square pan line with parchment paper, and put half the mixture in the bottom and press down.
- Cover evenly with your lemon mixture. ( see below for method )
FILLING METHOD:
- Mix all three ingredients together until thickened.
- Then spread lemon mixture evenly over bottom crust layer.
- Top with the other half of your crumble mixture, DON’T PRESS DOWN.
- Bake in a 350ºF oven for 30 minutes, don’t over bake. ( LIGHT CRUMBLE )
- Let cool and remove from pan by pulling up the parchment paper from each side, place on the counter.
- Cut with sharp knife 2” apart into squares or bigger.
- Serve for dessert with a topping or without.
BAKING TIPS:
- Butter can be melted at room temp or a little warm.
- You can use you kitchen aid for the crumbles but only to pulse together NOT into a ball.
- Condensed milk is thick, you can warm the can in warm water before or scoop our with your spatula.
- Parchment paper at the bottom of the square pan is for convenience when removing the crumbles from the pan.
Allergens
Where do I start talking about these delicious little lemon crumbles, it’s a prefect dessert for any occasion and not a lot of work. I can remember when I was young my mom would make these only for christmas time so it was a special dessert. If you like coconut you would love this dessert, they are made with very simple ingredients you have in your cupboard already.
Just look at the creamy lemon filling that goes between the two layers of crust, spread evenly over bottom layer and then top with a even layer of crumbles again.
After baked it will look like this and you need to let it cool before cutting them, when it’s cool take out of your pan and place on your counter to cut in whatever sizes you like.
I’m going to share with you another delicious recipe for Date Squares one can never have to many dessert ideas. Traditional Newfoundland Date Squares
I can also give you another link to my Raisin Bars recipe, this is a old recipe and not a lot of work.
Traditional Newfoundland Raisin Bars
Now back to these delicious Lemon Crumbles, again not a lot of work and they are so delicious. I thank you so much for stopping by and reading my blog and looking at this video. We here at Bonita’s Kitchen is all about helping you enjoy cooking and baking as much has us.
So from my kitchen to yours have a wonderful day.
Can’t wait to make these drlicious looking desserts.
Hi Dawn: I’m glad to help, these are the best and not a lot of work. Thank you so much for your message and for visiting our website. Enjoy Bonita
I made the lemon crumbles today. Delicious! I think they could do with a little more lemon juice. My daughter and I like things very tart.
Aww! So sweet, I’m so glad you both enjoyed them and I agree tart is the best. Thank you Sandra for letting me know and enjoying our recipe, we so appreciate knowing what you think.
🙂 Bonita
Will be making these they sound delicious. You said a square pan, just wondering size?
Hi Bev: Thank you for your message the pan could be 8 x 8 or more, there will be lots of crumbles and lemon. Enjoy Bonita
Bonita
I am from carbonear nl,, my family and i have been here on on been here in ont for 25 years now ..I had a few downhome cookbooks that my daughter has claimed…i always come to your site to get my recipes for cookies that i uesd to help my Mom bake when I was a little girl,,,non of your recipes have let me down yet,,Thank You so much ,,just finished making lemon squares ..thanks for sharing
Oh my Ruth that is so sweet of you, thank you for sharing your lovely message with us. Most of our recipes are old fashion Newfoundland recipes and ones our elders used years ago. We are from UpperIslandCove and thats only 20 minutes from Carbonear going the old way through Hr. Grace. Enjoy your Lemon Crumbles and thank you for stopping by have a Merry Christmas and Happy and healthy New Years. 🙂 Your all of us here at Bonita’s Kitchen.
These Lemon Crumbles are DEADLY !! I like to know where is the best place to store these? In the Fridge or on Table?
Hi Jim: Thank you for your message and sorry I just seen it. If you are going to be snacking on them on the table in a tubberware container with a lid to keep from drying out. But if you made lots freeze half and have for another time and enjoy the ones you kept out. Thank you once again 🙂 Bonita
I had to figure out how to make these a bit more Weight Watchers friendly. I used a cup of oats, and a cup of flour to make two cups, and cut the butter in half. I used a half cup of cane sugar. I used sweetened coconut.
A lovely 6 point treat after a special supper.
Hi Nancy: How wonderful is that, I love when it just works out for everyone. I’m glad you shared that with us and our other viewers if they to wish to make them. Thank you and have a lovely day 🙂 Bonita
My daughter has Celiac, and we love lemon. I made these Gluten Free by substituting a bag of GF shortbread cookies pulverized into crumbs for the 2C flour, everything else is already celiac safe so she loves them!
Thank you Christine for your message and I’m glad you stopped by our website, we have a few gluten free recipes here.Gluten free flour will work great with the lemon crumble recipe and this is a recipe for bread https://youtu.be/8qZ3iGZJPiQ also a recipe for apple pie https://youtu.be/DpMdvtnThy8 have a merry Christmas and thank you
Bonita