Lemon Crumb Bars Recipe

I recently tackled a Lemon Bars Recipe that combined a delicate shortbread crust of all-purpose flour and sugar with a tangy lemon filling featuring fresh lemon juice and zest of two lemons. I finished it off with a crumble topping of brown sugar and cubed butter for an irresistible dessert twist.

I’ve been playing around with new desserts lately and discovered an awesome Lemon Crumb Bars recipe that totally blew my mind. It all starts with a buttery shortbread crust made of 1 cup all-purpose flour, 1/4 cup granulated sugar, a pinch of salt, and 1/2 cup melted unsalted butter that gives it a delicate crisp texture.

Then, I mix a vibrant lemon filling using 4 large eggs, a kick of 1/2 cup freshly squeezed lemon juice (from about 2 lemons, though you can adjust to taste), and the fresh zest of 2 lemons that brings out the tang. The crowning glory is a superb crumb topping where 1 cup all-purpose flour, 1/3 cup light brown sugar, and 1/2 cup unsalted butter, cold and cubed, add that funny crunch with every bite.

This lemon dessert delivers a bright twist on classic mini desserts, perfect for when you crave that zesty treat with a nutty, buttery finish. Enjoy experimenting with this delightful treat!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I like how the shortbread crust is so buttery and crisp; it totally sets the stage for the tangy lemon filling and makes every bite feel special. Second, the lemon filling itself is perfect—it’s sweet and sour at the same time, which always reminds me of those warm summer days when everything just tastes better. Third, the crumb topping adds this really awesome crunch that contrasts with the smooth filling, and it gives the whole bar an extra boost of flavor that I just can’t get enough of. And finally, I like that the recipe is simple enough to put together, even if it sounds a bit fancy, so it always makes me feel accomplished when I make it.

Ingredients

• All-purpose Flour: a carbohydrate-rich powder offering structure and a subtle taste to the crust.
• Granulated Sugar: the primary sweetener, balancing sour lemon with a pleasant, sugary flavor.
• Unsalted Butter: adds richness and moisture, creating a crisp crumb topping and flavorful base.
• Eggs: provide protein and act as binding agents, ensuring a smooth, velvety lemon filling.
• Lemon Juice and Zest: deliver sharp, natural sourness and a bright, aromatic citrus burst.
• Light Brown Sugar: adds moisture and a deep caramel note that boosts the crumb flavor.
• Salt: a pinch enhances overall taste and balances sweetness, rounding out the dessert.

Ingredient Quantities

• 1 cup all-purpose flour (for the shortbread crust)
• 1/4 cup granulated sugar (for the crust)
• A pinch of salt (for the crust)
• 1/2 cup unsalted butter, melted (for the crust)
• 4 large eggs (for the lemon filling)
• 1 1/2 cups granulated sugar (for the filling)
• 1/4 cup all-purpose flour (for the filling)
• 1/2 cup freshly squeezed lemon juice (about 2 lemons – you can adjust to taste)
• Zest of 2 lemons
• 1 cup all-purpose flour (for the crumb topping)
• 1/3 cup light brown sugar, packed (for the crumb topping)
• 1/2 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 lightly.

2. For the crust, mix together 1 cup all-purpose flour, 1/4 cup granulated sugar, and a pinch of salt with 1/2 cup of melted unsalted butter until smooth, then evenly press it into the bottom of the pan.

3. Bake the crust in the oven for around 15 minutes till it just starts turning light golden.

4. Meanwhile, in a big bowl, whisk 4 large eggs with 1 1/2 cups granulated sugar, then stir in 1/4 cup all-purpose flour, 1/2 cup freshly squeezed lemon juice (from about 2 lemons or adjust to your liking), and the zest of 2 lemons.

5. Pour the lemon filling over the pre-baked crust once you take it out of the oven.

6. Return the pan to the oven and bake for another 20-25 minutes, until the filling is set.

7. While the lemon bars bake, prepare the crumb topping by rubbing together 1 cup all-purpose flour and 1/3 cup packed light brown sugar with 1/2 cup cold, cubed unsalted butter. You can use your fingers or a fork to break the butter into the mixture until it forms crumbs.

8. Once the lemon bars are out of the oven, quickly sprinkle the crumb topping evenly over the filling.

9. Pop the pan back in the oven and bake for an extra 15 minutes or until the crumb topping is lightly golden.

10. Let the bars cool completely in the pan before slicing them into squares. Enjoy, and share with friends if you can wait that long!

Equipment Needed

1. Oven
2. 8×8 inch baking pan
3. Measuring cups and measuring spoons
4. One small mixing bowl (for the crust)
5. One large mixing bowl (for the lemon filling)
6. Whisk (for beating the eggs and sugar)
7. Spatula (for spreading the batter and smoothing mixtures)
8. Fork (for rubbing the butter into the crumb mixture)
9. Zester or grater (for getting the lemon zest)

FAQ

Lemon Crumb Bars Recipe Substitutions and Variations

• If you don’t have all-purpose flour on hand for the crust or crumb topping, you can use a gluten-free all-purpose flour blend instead which works pretty well.
• You could swap out unsalted butter for an equal amount of coconut oil. Just melt it first if you’re using it in the crust.
• For the lemon juice, if you’re in a pinch, using bottled freshly squeezed lemon juice is an option though the flavor might be a tiny bit different.
• If you need an egg substitute in the lemon filling, try a flax egg – mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it thicken for a few minutes.

Pro Tips

1. Make sure you melt the butter completely before mixing it into the dry ingredients for the crust so you get a smooth, even mix every time, and also be careful not to overbake it cause it can go from golden to crunchy real quick.
2. When you whisk the eggs and sugar together for the lemon filling, try not to overbeat it too much or it might lose its light texture. A gentle mix works best.
3. For the crumb topping, use your fingers to quickly rub the cold, cubed butter into the flour and brown sugar so the mixture gets that perfect crumbly texture; if it gets too warm try refreezing the butter a little.
4. Let the bars cool completely in the pan before you cut them into squares. Trust me, waiting till they set up can make a huge difference in getting clean, nice cuts without them falling apart.