Description
These Lemon Crumb Bars combine a tangy, bright lemon filling with a buttery, golden crumb topping, creating a perfect balance of sweet and tart in every bite. With a crisp shortbread base and a zesty lemon layer, these bars are an ideal dessert for any occasion, offering a delightful texture contrast and refreshing flavor.
Ingredients
For the Crust and Crumb Topping
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually mix in the flour and salt until the dough resembles coarse crumbs. Press about two-thirds of this mixture evenly into the bottom of a greased 9×13 inch baking pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 15-18 minutes, or until it is lightly golden. Remove it from the oven and set aside while you prepare the lemon filling.
- Make the Lemon Filling: In a separate bowl, whisk together the eggs, sugar, and flour until smooth. Stir in the fresh lemon juice and lemon zest to infuse the filling with bright, citrusy flavor.
- Assemble and Bake: Pour the lemon filling evenly over the warm crust. Crumble the remaining one-third of the crumb mixture on top of the lemon layer to create a crunchy topping. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the crumb topping is golden brown.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. For the best flavor, refrigerate for at least an hour before serving to let the filling fully set.
Notes
- Use fresh lemons for the best flavor; bottled lemon juice may alter the taste significantly.
- Ensure the crust is baked lightly before adding the filling to prevent sogginess.
- For a less sweet version, reduce the sugar in the filling by 1/4 cup.
- Store lemon crumb bars in an airtight container in the refrigerator for up to 4 days.
- The bars can be dusted with powdered sugar before serving for added sweetness and presentation.
