why make this recipe
This lemon crumb bars recipe gives a bright, fresh lemon filling with a soft crumb crust. It is easy to make and fits both snacks and small parties. It also keeps well in the fridge and still tastes great the next day.
introduction
These Lemon Crumb Bars mix a buttery crust with tart lemon filling. The bars are sweet and tangy. They are a good choice when you want a small, fresh dessert. For another version and tips, see this Quick Meal Recipe: Lemon Crumb Bars.
how to make Lemon Crumb Bars
Follow the directions below step by step. Work with cold butter for the best crumble. If you want a simpler lemon bar, you can check an easy version here: Easy Lemon Bars on Quick Meal Recipe.
Ingredients :
1 ½ cups all-purpose flour, ⅔ 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), ⅓ 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
Cut into small squares. Serve chilled or at room temperature. Add a dusting of powdered sugar or a thin lemon glaze if you like. These bars go well with tea or coffee.
how to store Lemon Crumb Bars
Store in an airtight container in the fridge for up to 5 days. You can also freeze the bars in a sealed container for up to 2 months. Thaw in the fridge before serving.
tips to make Lemon Crumb Bars
- Keep the butter cold for a good crumb texture.
- Press the crust firmly so it holds the filling.
- Use fresh lemon juice and zest for the best flavor.
- Chill the bars well before cutting to get clean slices.
variation (if any)
- Add a thin lemon glaze on top for extra shine.
- Stir a tablespoon of poppy seeds into the filling for texture.
- Use lime juice and zest instead of lemon for a different tang.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best taste, but bottled juice can work in a pinch.
Q: Can I make this in a larger pan?
A: Yes. If you use a 9×13 pan, watch the bake time and check that the filling sets.
Q: How do I know the filling is set?
A: The center should look firm and not jiggle much when you move the pan.
Q: Can I cut the recipe in half?
A: Yes. Use a smaller pan and reduce bake time slightly.
Conclusion
For more ideas and a variation of lemon crumb bars, you might like this recipe from Lemon Crumb Bars – Sugar Spun Run which shows a similar take on lemon crumble bars. Another good reference with step-by-step photos is Lemon Crumb Bars – i am baker, which can help if you want visual guidance.
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 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 the bars and cut into squares.