Lemon Crumb Bars
These Lemon Crumb Bars offer bright citrus flavor with a delightful crumbly texture, making them the perfect treat for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups all-purpose flour
- ⅔ cup ⅔ cup granulated sugar
- ¼ tsp ¼ tsp salt
- ¾ cup ¾ cup cold unsalted butter, cubed Use dairy-free butter for a vegan option
- 1 tsp 1 tsp vanilla extract
For the lemon filling
- 2 large 2 large eggs
- ¾ cup ¾ cup granulated sugar For filling
- 2 tbsp 2 tbsp all-purpose flour For filling
- 2 tbsp 2 tbsp lemon zest About 2 lemons
- ⅓ cup ⅓ cup fresh lemon juice Fresh juice recommended for best flavor
- a pinch Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a mixing bowl, whisk together 1 ½ cups flour, ⅔ cup sugar, and ¼ tsp salt. Cut in the ¾ cup of cold unsalted butter until the mixture resembles coarse crumbs. Stir in 1 tsp of vanilla extract.
- Press two-thirds of this mixture into the bottom of the prepared pan to form the crust. Set aside the remaining third for the crumble topping.
- Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
Lemon Filling
- In another bowl, whisk together 2 large eggs and ¾ cup sugar until smooth. Add in 2 tbsp flour, 2 tbsp lemon zest, ⅓ cup fresh lemon juice, and a pinch of salt. Mix until combined and slightly thickened.
- Pour the lemon filling over the warm crust. Evenly sprinkle the reserved crumble mixture over the top.
- Bake for 20–23 minutes, or until the filling is set and the topping is golden brown.
- Allow the bars to cool in the pan for about 30 minutes, then transfer them to the fridge to chill for at least an hour before slicing.
- Once set, use the parchment overhang to lift them out and cut into squares.
Notes
These bars are delightful on their own but can also be paired with whipped cream, ice cream, or a simple lemon glaze. Ensure they are stored in an airtight container in the refrigerator for up to one week, or freeze for up to three months.