Lemon Crumb Bars Recipe

I recently whipped up a Lemon Bars Recipe that combines a buttery base of flour, granulated sugar, and melted butter with a tart filling featuring eggs, lemon juice, and a hint of zest. The crumb topping with chilled butter, flour, and sugar adds a delightful crunch to each bite.

I’ve recently been experimenting with a new take on classic lemon desserts and these Lemon Crumb Bars blew my mind. I started with a base made from 1 cup all-purpose flour, a bit of granulated sugar, and melted unsalted butter, plus just a pinch of salt to balance things out.

Then, I moved on to a tart yet sweet filling with 3 large eggs, a cup of sugar, an extra bit of flour, and the star of the show – 1/2 cup freshly squeezed lemon juice along with the zest of two lemons. For the topping, I combined all-purpose flour, granulated sugar, and chilled cubed butter into a crumbly treat that adds a fantastic crunch to every bite.

This dessert is perfect if you’re into lemon bars, cookie bar recipes, or even mini desserts for a quick slice of Christmas baking-inspired fun. I hope you try it out and enjoy the mix of tangy and sweet flavors!

Why I Like this Recipe

I love this recipe because it has the perfect mix of tangy lemon and sweet sugar that totally makes my taste buds pop. The lemon filling is super smooth and gives a bright, refreshing flavor that just makes any day better. I also enjoy how easy it is to put together since the ingredients are simple and the steps, though a bit messy sometimes, feel really satisfying when everything comes out just right. Plus, the crumb topping adds a crunchy texture that contrasts so nicely with the soft filling and base. Overall, the balance of flavors and textures in these lemon crumb bars just makes me happy every time I bake them.

Ingredients

• All-purpose flour gives the bars their structure and acts as a hearty base for crumb topping.
• Granulated sugar makes the bars sweet and helps with texture in both the base and topping.
• Unsalted butter adds richness and moisture while blending the flavors in the base and crumb.
• Eggs provide protein and bind ingredients, helping secure the filling just right.
• Freshly squeezed lemon juice gives a tangy, sour kick and packs in vitamin C.
• Lemon zest intensifies the citrus aroma and brightens the overall taste profile.
• A pinch of salt enhances flavors and balances the sweet and sour elements perfectly.

Ingredient Quantities

• 1 cup all-purpose flour (for the base)
• 1/4 cup granulated sugar (for the base)
• 1/2 cup unsalted butter, melted (for the base)
• A pinch of salt (for the base)
• 3 large eggs (for the filling)
• 1 cup granulated sugar (for the filling)
• 1/4 cup all-purpose flour (for the filling)
• 1/2 cup freshly squeezed lemon juice (about 3 lemons, for the filling)
• 2 tsp lemon zest (for the filling)
• 1/2 cup all-purpose flour (for the crumb topping)
• 1/4 cup granulated sugar (for the crumb topping)
• 1/4 cup unsalted butter, chilled and cubed (for the crumb topping)

How to Make this

1. Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper or grease it well.

2. Mix 1 cup of all-purpose flour, 1/4 cup granulated sugar, the pinch of salt, and 1/2 cup melted butter in a bowl to make the base dough.

3. Press the base mixture evenly into the pan and bake it for about 15 minutes until it just starts to get firm.

4. While the base is baking, whisk together 3 eggs, 1 cup granulated sugar, 1/4 cup flour, 1/2 cup freshly squeezed lemon juice, and 2 tsp lemon zest in another bowl until smooth.

5. Once your base has baked, pour the lemon filling carefully over the warm base.

6. Return the pan to the oven and bake for an additional 20 minutes or until the filling is mostly set.

7. In a small bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, and 1/4 cup chilled, cubed butter. Use your fingers or a fork to mix until the topping is crumbly.

8. Remove the pan from the oven briefly and sprinkle the crumb topping evenly over the lemon filling.

9. Place the pan back into the oven and bake for another 10 minutes until the crumbs are golden and crunchy.

10. Let the bars cool completely in the pan before slicing and serving. Enjoy your lemon crumb bars!

Equipment Needed

1. Preheated oven and an 8×8 inch baking pan (with parchment paper or grease)
2. Mixing bowl for the base dough
3. Mixing bowl for the lemon filling
4. Small bowl for the crumb topping
5. Whisk for mixing the filling
6. Measuring cups and spoons
7. Spatula or similar utensil to press and spread the base
8. Fork (or your fingers) to mix the crumb topping
9. Knife to cut the bars once cooled

FAQ

Lemon Crumb Bars Recipe Substitutions and Variations

• You can swap the all-purpose flour for the base with whole wheat flour if you want a nuttier flavor or even a gluten-free all-purpose blend if you’re cutting the gluten.
• If you dont have unsalted butter, you can use coconut oil instead for the melted butter in the base, though it might add a subtle coconut taste.
• Instead of granulated sugar in the filling, you could use a natural sweetener like honey or maple syrup but you may need to adjust the lemon juice to keep the balance right.
• If you cant find fresh lemons for the juice, using bottled lemon juice is a good backup, though try to pick one that is pure and not from concentrate for the best flavor.
• For the crumb topping butter, margarine works just as well and is a decent substitute if you are out of unsalted butter.

Pro Tips

1. Let your eggs and lemon juice get to room temperature before mixing so everything blends smoother and doesn’t end up curdled.
2. When you press the dough into the pan, use the back of a glass or a flat spatula to get an even layer. That little extra touch makes a big difference.
3. Keep an eye on your oven because every oven is different. If your crumb topping starts to darken too fast, you might wanna lower the heat slightly so it cooks evenly.
4. If you’re a big fan of lemon flavor, don’t be afraid to add a little more zest into the filling. Just make sure you taste as you go to avoid overpowering the tangy vibe.