Lemon Almond Crumb Bars

I absolutely love lemon bars.  In fact, once I went on a search for the best one and ended up making three different recipes.  And it seems that my family must love lemon bars just as much as I do because they had no problem gobbling up each of the attempts.  I honestly didn't think that there was a way to make them any better, but I was wrong.  This recipe switches out the powdered sugar topping with a lovely, crumbly, almond-y layer.  Oh my!  It's a great way to counteract the sweetness of the filling and also gives a contrast in texture to the smoothness inside.  I added a little candied ginger too and these bars were oh so tasty.  I think I may have just found my new fave lemon bar. 

Lemon Almond Crumb Bars (adapted from Bake or Break)

Crust:
1 c. all-purpose flour
pinch salt
6 Tbsp. unsalted butter
1/4 c. sugar

Filling:
1/4 c. all-purpose flour
1/2 tsp. baking powder
3 eggs
1 c. sugar
1/3 c. lemon juice
1 Tbsp. lemon zest

Topping:
6 Tbsp. all-purpose flour
1/4 c. sugar
pinch salt
2 Tbsp. unsalted butter, cold
1/4 c. sliced almonds
3 Tbsp. crystallized ginger, finely chopped

Combine the flour, sugar, and salt.  Cut in the butter until mixture is pea-sized.  Press into a parchment paper lined 8x8 pan and bake at 350F for 15-20 min., or until lightly browned.

For the filling:
Whisk together the eggs and sugar.  Mix in the lemon juice and zest, then add in the flour.  Pour over the crust and bake 15-20 min.

For the topping:
Whisk together the flour, sugar, and salt.  Cut in the butter.  Mix in the almonds and chopped ginger.  Pinch the mixture together to make large crumbs and scatter over the filling.  Bake 20-25 min. (I baked mine for 30 minutes), or till lightly browned and almonds are toasted.  Let cool, then chill in the fridge before cutting into bars.