Bright, tangy lemon bars with a crisp crumb topping and a soft lemon layer.
introduction
These Lemon Crumb Bars are bright, easy, and sweet-tart. The crumb crust and topping give a nice crunchy bite, and the lemon layer is smooth. If you like simple home baking, try a similar quick snack like the banana oatmeal bars for another easy treat.
why make this recipe
Make this recipe when you want a fast, bright dessert. It uses common pantry items and needs little hands-on time. The bars chill and cut well, so they are great for parties, lunch boxes, or a simple weeknight dessert.
how to make Lemon Crumb Bars
This recipe has two parts: a crumb crust and a lemon filling. Press most of the crumb mix into the pan, bake, then pour on the lemon filling and top with the reserved crumbs. For another bar idea with a different topping and filling, see the caramel apple cheesecake bars.
Ingredients :
1 ½ cups all-purpose flour
â…” cup granulated sugar
¼ tsp salt
¾ cup cold unsalted butter, cubed
1 tsp vanilla extract
2 large eggs
¾ cup granulated sugar
2 tbsp all-purpose flour
2 tbsp lemon zest (about 2 lemons)
â…“ cup fresh lemon juice
Pinch of salt
Directions :
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
In a mixing bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the vanilla.
Press two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining third for the crumble topping.
Bake the crust for 15 minutes, or until lightly golden. Remove from oven and set aside.
In a medium bowl, whisk together the eggs and sugar until smooth. Add the flour, lemon zest, lemon juice, and a pinch of salt. Whisk until fully combined and slightly thickened.
Pour the lemon filling over the warm crust.
Sprinkle the reserved crumble mixture evenly over the top of the lemon filling.
Bake for 20–23 minutes, or until the filling is set and the topping is golden brown.
Let the bars cool in the pan for about 30 minutes, then transfer to the fridge to chill for at least 1 hour before slicing.
Once fully set, use the parchment overhang to lift out and cut into squares.
how to serve Lemon Crumb Bars
Serve chilled or at room temperature. Dust with a little powdered sugar if you like. Cut into small squares for a party or larger pieces for a dessert plate.
how to store Lemon Crumb Bars
Store in an airtight container in the fridge for up to 4 days. You can freeze the bars wrapped well for up to 2 months. Thaw in the fridge before serving.
tips to make Lemon Crumb Bars
Use cold butter and cut it into small cubes so the crumb gets flaky. Press the crust firmly so it sets well. Chill the bars before slicing for clean cuts. For a warm snack after baking, you might enjoy a savory dish like chicken pho style noodle soup with baby bok choy while the bars chill.
variation (if any)
- Add 1/2 teaspoon poppy seeds to the lemon filling for texture.
- Swap half the lemon juice for lime juice for a lime-lemon twist.
- Add a light glaze of powdered sugar and lemon juice on top after cooling for extra shine.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor, but bottled will work in a pinch.
Q: Can I make these in a larger pan?
A: Yes. Use a 9×9-inch pan and reduce bake time slightly. Watch the filling until it sets.
Q: Why did my filling runny after baking?
A: It may need more time to set. Bake until the center is nearly set and chill fully before cutting.
Q: Can I use margarine instead of butter?
A: Butter gives the best flavor and texture. Margarine may change the crumb texture.
Conclusion
These Lemon Crumb Bars are a quick, bright dessert that you can make with simple ingredients. For another take on lemon crumble bars and a tested step-by-step guide, see this detailed recipe: Lemon Crumb Bars – Sugar Spun Run.
Lemon Crumb Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
- In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the vanilla.
- Press two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining third for the crumble topping.
- Bake the crust for 15 minutes, or until lightly golden. Remove from oven and set aside.
- In a medium bowl, whisk together the eggs and sugar until smooth.
- Add the flour, lemon zest, lemon juice, and a pinch of salt. Whisk until fully combined and slightly thickened.
- Pour the lemon filling over the warm crust.
- Sprinkle the reserved crumble mixture evenly over the top of the lemon filling.
- Bake for 20–23 minutes, or until the filling is set and the topping is golden brown.
- Let the bars cool in the pan for about 30 minutes, then transfer to the fridge to chill for at least 1 hour before slicing.
- Once fully set, use the parchment overhang to lift out and cut into squares.
- Serve chilled or at room temperature. Dust with a little powdered sugar if desired.