Lemon Crumb Bars Recipe

A buttery, crumbly base supports a bright and tangy lemon filling, while a sweet golden topping adds a delightful crunch. This Lemon Bars Recipe strikes the perfect balance between zesty citrus and rich sweetness, making it an irresistible dessert treat for every celebration or cozy moment of indulgence.

I’ve always loved making lemon desserts that deliver on taste and tang, and these Lemon Crumb Bars are no exception. I start with a crisp crust made from 1 cup all-purpose flour, 1/4 teaspoon salt, 1/2 cup unsalted butter that’s cold and cubed, combined with 1/4 cup granulated sugar.

The lemon filling is where the magic happens; I whip together 4 large eggs, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 1/2 cup freshly squeezed lemon juice and 2 teaspoons lemon zest. Then the crumb topping comes in with 1/3 cup all-purpose flour, 1/3 cup granulated sugar and 1/4 cup cold, cubed unsalted butter.

This recipe brings a necessary balance between sweet and tangy, while also offering energy and vitamin C from the lemons. Its nutritional profile is pretty interesting and is a popular choice when im in the mood for a mini dessert treat that reminds me of christmas baking.

Why I Like this Recipe

I like this recipe because it totally nails that perfect balance between tangy lemon and sweet sugar – it’s like a flavor explosion in each bite. I also enjoy how the crust and crumb topping add a crunchy texture to the soft lemon filling, making every mouthful interesting and fun. Plus, I love that the recipe is easy enough to follow even if my cooking skills aren’t perfect, and it always makes me feel like a baking rockstar when it turns out great. Lastly, making these bars is a fun, hands-on experience that lets me experiment a little and enjoy the process, even if sometimes I mess up a bit along the way.

Ingredients

• Flour: Provides structure and carbs for the crust and crumb but dont add much fiber.
• Butter: Adds creamy richness and essential fat, its not super healthy in high amounts.
• Sugar: Gives sweet, delightful flavor but is mostly empty calories with no extra nutrients.
• Eggs: Help bind the filling while adding protein and a rich, smooth texture overall.
• Lemon Juice/Zest: Offers bright, tangy acidity and vitamin C, making the bars pleasantly sour.

Ingredient Quantities

• 1 cup all-purpose flour (for the crust)
• 1/4 teaspoon salt (for the crust)
• 1/2 cup unsalted butter, cold and cubed (for the crust)
• 1/4 cup granulated sugar (for the crust)
• 4 large eggs
• 1 1/2 cups granulated sugar (for the lemon filling)
• 1/4 cup all-purpose flour (for the lemon filling)
• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
• 2 teaspoons lemon zest
• 1/3 cup all-purpose flour (for the crumb topping)
• 1/3 cup granulated sugar (for the crumb topping)
• 1/4 cup unsalted butter, cold and cubed (for the crumb topping)

How to Make this

1. Preheat your oven to 350°F and grease an 8×8 inch pan.

2. For the crust, combine 1 cup all-purpose flour, 1/4 teaspoon salt, 1/2 cup cold cubed unsalted butter, and 1/4 cup granulated sugar in a bowl. Mix until crumbly.

3. Press that mixture firmly in an even layer to cover the bottom of the pan.

4. In another large bowl, whisk 4 large eggs then add 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 1/2 cup freshly squeezed lemon juice and 2 teaspoons lemon zest. Make sure its smooth.

5. Pour the lemon filling evenly over the crust in the pan.

6. Bake for about 25 minutes until the filling is just set and the crust starts to turn light golden.

7. Meanwhile, prepare the crumb topping by mixing 1/3 cup all-purpose flour, 1/3 cup granulated sugar, and 1/4 cup cold cubed unsalted butter. Use your fingers or a fork to blend until it’s crumbly.

8. Remove the pan from the oven and sprinkle the crumb topping evenly over the hot lemon layer.

9. Return the pan to the oven and bake for an additional 15 minutes until the topping becomes golden and crisp.

10. Let the bars cool completely in the pan before cutting them into squares and serving. Enjoy!

Equipment Needed

1. Oven preheated to 350°F
2. 8×8 inch pan (make sure to grease it)
3. Two mixing bowls (one for the crust, one for the filling)
4. Measuring cups and spoons
5. Whisk for beating eggs and mixing the lemon filling
6. A fork (or use your fingers) for blending the crumb topping
7. A spatula for smoothing and scraping ingredients
8. A cooling rack for letting the bars cool completely

FAQ

Lemon Crumb Bars Recipe Substitutions and Variations

• For the crust, if you dont have unsalted butter on hand, you can use cold coconut oil in the same amount to give it a light coconut flavor.
• Not got granulated sugar for the lemon filling? You can swap it with light brown sugar at a 1:1 ratio, which might add a bit of depth to the taste.
• If youre craving a vegan version, try replacing each egg with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) though note it might slightly change the texture.
• For the crumb topping, if unsalted butter is unavailable or you need a dairy-free option, use dairy free margarine using the same measure.

Pro Tips

1. Make sure your butter for both the crust and the crumb is super cold and cubed up well, cause if its too soft, you might end up with a crust that turns out heavy instead of flaky.

2. Really press that crust mixture firmly into the pan. If you don’t press it hard enough, the lemon filling can seep in and make everything soggy so take your time with it.

3. When you mix the lemon filling, dont overbeat your eggs with the juice and zest. Over mixing can add too much air and mess up the texture, so keep it smooth but not frothy.

4. Let the bars cool completely in the pan before cutting them up. Cutting them while still warm can make them fall apart, so a little patience really pays off.