Description
These lemon crumb bars combine a buttery shortbread crust, a tangy lemon filling, and a crumbly topping for a delightful dessert perfect for any occasion.
Ingredients
Scale
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For the Crust and Crumb Topping:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
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For the Lemon Filling:
- 4 large eggs
- 1½ cups granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons lemon zest (from approximately 2–3 lemons)
- ⅔ cup fresh lemon juice (from approximately 3–4 lemons)
- ¼ teaspoon salt
Instructions
- Prepare Baking Dish: Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- Make Crust and Crumb Mixture: Whisk together flour, sugar, baking powder, and salt. Add butter and mix until crumbly. Add egg and vanilla; mix until just combined.
- Press Crust: Press two-thirds of the mixture into the baking dish.
- Pre-Bake Crust: Bake for 15-18 minutes until edges are lightly golden.
- Prepare Lemon Filling: Whisk together eggs, sugar, flour, lemon zest, lemon juice, and salt.
- Assemble and Bake: Pour lemon filling over the crust. Top with remaining crumb mixture. Bake for 25-30 minutes until filling is set and topping is golden.
- Cool Completely: Allow to cool completely before refrigerating for at least 1 hour.
Notes
- Use fresh lemons for the best flavor.
- Meyer lemons can be used for a sweeter profile.
- Refrigerate the bars for at least 1 hour before cutting for clean edges.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285 kcal
- Sugar: 28g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 85mg
Keywords: Lemon Crumb Bars, easy lemon dessert, citrus bars, crumb topping, shortbread bars