why make this recipe
These Lemon Crumb Bars are bright, simple, and quick. They use common pantry items and fresh lemon for a clean, tart flavor. You get a crumbly shortbread base and a soft lemon topping. It is a good treat for snacks, picnics, or dessert.
introduction
This recipe makes a small pan of easy lemon bars with a buttery crumb crust. The steps are clear and the bake time is short. If you like fruity bars, try this strawberry crumb bars recipe for a different flavor.
how to make Lemon Crumb Bars
Ingredients :
1 cup all-purpose flour, 1/2 cup powdered sugar, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1/3 cup fresh lemon juice, 1 tablespoon lemon zest, 1/2 teaspoon baking powder, 1/4 teaspoon salt, Powdered sugar for dusting
Directions :
Preheat the oven to 350°F (175°C). Grease a square baking pan. In a bowl, mix flour and powdered sugar. Cut in butter until crumbly; press into the pan. Bake for 15 minutes. In another bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, baking powder, and salt. Pour over the crust and bake for an additional 20-25 minutes until set. Let cool, dust with powdered sugar, and cut into bars.
how to serve Lemon Crumb Bars
Cut the bars into squares or rectangles. Serve at room temperature or chilled. Dust with more powdered sugar if you like. They go well with tea, coffee, or a scoop of vanilla ice cream.
how to store Lemon Crumb Bars
Keep the bars in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. You can also freeze the bars for up to 2 months; wrap pieces tightly before freezing.
tips to make Lemon Crumb Bars
- Use fresh lemon juice and zest for the best flavor.
- Soften the butter but do not melt it for a better crumb texture.
- Press the crust evenly so it bakes uniformly.
- Let the bars cool fully before dusting with powdered sugar and cutting.
- If the top browns too fast, cover loosely with foil while baking.
variation (if any)
- Add a teaspoon of vanilla to the lemon filling for a mellow flavor.
- Mix 1/4 cup poppy seeds into the filling for texture.
- Swap half the lemon juice for orange juice for a sweeter note.
- Make a glaze with powdered sugar and lemon juice instead of dusting.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for bright flavor, but bottled juice will work in a pinch.
Q: How do I know when the filling is set?
A: The filling is set when it looks firm in the center and does not jiggle much.
Q: Can I make this in a larger pan?
A: Yes, but the bars will be thinner. Reduce baking time slightly and watch closely.
Q: Can I reduce the sugar?
A: You can lower sugar a little, but it will change the balance with the lemon. Taste the batter before baking.
Conclusion
For another take on lemon crumb bars and extra tips, see the full guide at Lemon Crumb Bars – Sugar Spun Run.
Lemon Crumb Bars
Ingredients
Crust
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened Do not melt for better crumb texture.
Lemon Filling
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup fresh lemon juice Use fresh for best flavor.
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a square baking pan.
- In a bowl, mix flour and powdered sugar.
- Cut in butter until crumbly; press the mixture into the greased pan.
- Bake for 15 minutes.
Filling
- In another bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, baking powder, and salt.
- Pour the lemon filling over the crust.
- Bake for an additional 20-25 minutes until set.
Cooling and Serving
- Let cool, dust with powdered sugar, and cut into bars.