Lemon Crumb Bars

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These lemon crumb bars are everything you could want in a dessert—tangy, sweet, buttery, and downright irresistible. Perfect for a family gathering, bake sale, or just when you’re craving something citrusy, they’re surprisingly easy to make.

Lemon Crumb Bars

Ingredients You’ll Need:

  • 2 cups flour
  • ½ cup granulated sugar
  • ½ tsp salt
  • 1 cup butter, cold
  • 3 eggs
  • 1 cup granulated sugar
  • ½ cup lemon juice
  • 1 Tbsp cornstarch
  • 1 Tbsp lemon zest
Lemon Crumb Bars Stacked

How to Make Lemon Crumb Bars:

1. Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, combine the flour, granulated sugar, and salt.

3. Cut the cold butter into small cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

4. Set aside 1 cup of the crumbs and press the rest evenly into the bottom of the prepared baking dish. Bake the crust in the preheated oven for about 15 minutes, or until lightly golden.

5. In a small saucepan over low heat, whisk together the eggs, granulated sugar, lemon juice, lemon zest and cornstarch until smooth.

6. Continue whisking until the mixture starts to thicken, about 10 minutes. Remove from the heat and allow to cool slightly.

7. Once the crust is done baking, pour the lemon filling over the hot crust. Sprinkle the remaining crumbs evenly.

8. Return the pan to the oven and bake for another 15-20 minutes, or until the filling is set and slightly golden around the edges.

9. Allow the bars to cool completely in the pan before cutting them into 9 squares.

Lemon Crumb Bars Bite

Notes:

  • Place them in an airtight container or cover them tightly with plastic wrap. Store them in a cool, dry place for up to 2-3 days.
  • To extend the freshness, store the bars in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to 5 days in the fridge.
  • You can freeze the bars for up to 3 months. After they’ve cooled completely, cut them into squares, and store them in an airtight container with parchment paper between the layers. When ready to serve, thaw them at room temperature.
  • Keeping the butter cold is crucial for a crumbly, flaky crust. If the butter warms up while mixing, it may not create the desired texture.
  • For the best flavor, use freshly squeezed lemon juice instead of bottled juice.
  • The filling should be thick enough to set once it cools but not too thick to be difficult to pour. If it begins to set too much, warm it slightly before pouring it into the crust.
Lemon Crumb Bars Top View

Frequently Asked Questions:

How can I make the lemon filling smoother?

To avoid lumps in the filling, make sure to whisk the mixture constantly while cooking. You can also strain the filling through a fine-mesh sieve before pouring it over the crust to remove any small clumps.

Can I skip the cornstarch in the filling?

Cornstarch helps thicken the filling, but if you don’t have it, you can substitute with an equal amount of arrowroot powder or tapioca starch. Alternatively, you could use a bit more egg yolk to thicken the mixture.

Can I double the recipe to make more bars?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Be sure to increase the baking time by 5-10 minutes, checking for doneness by gently shaking the pan.

Lemon Crumb Bars

Lemon Crumb Bars

These lemon crumb bars are everything you could want in a dessert—tangy, sweet, buttery, and downright irresistible. Perfect for a family gathering, bake sale, or just when you’re craving something citrusy, they’re surprisingly easy to make.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 9

Ingredients
  

  • 2 cups flour
  • ½ cup granulated sugar
  • ½ tsp salt
  • 1 cup butter cold
  • 3 eggs
  • 1 cup granulated sugar
  • ½ cup lemon juice
  • 1 Tbsp cornstarch
  • 1 Tbsp lemon zest

Instructions
 

  • Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl, combine the flour, granulated sugar, and salt.
  • Cut the cold butter into small cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  • Set aside 1 cup of the crumbs and press the rest evenly into the bottom of the prepared baking dish. Bake the crust in the preheated oven for about 15 minutes, or until lightly golden.
  • In a small saucepan over low heat, whisk together the eggs, granulated sugar, lemon juice, lemon zest and cornstarch until smooth.
  • Continue whisking until the mixture starts to thicken, about 10 minutes. Remove from the heat and allow to cool slightly.
  • Once the crust is done baking, pour the lemon filling over the hot crust. Sprinkle the remaining crumbs evenly.
  • Return the pan to the oven and bake for another 15-20 minutes, or until the filling is set and slightly golden around the edges.
  • Allow the bars to cool completely in the pan before cutting them into 9 squares.

Notes

  • Place them in an airtight container or cover them tightly with plastic wrap. Store them in a cool, dry place for up to 2-3 days.
  • To extend the freshness, store the bars in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to 5 days in the fridge.
  • You can freeze the bars for up to 3 months. After they’ve cooled completely, cut them into squares, and store them in an airtight container with parchment paper between the layers. When ready to serve, thaw them at room temperature.
  • Keeping the butter cold is crucial for a crumbly, flaky crust. If the butter warms up while mixing, it may not create the desired texture.
  • For the best flavor, use freshly squeezed lemon juice instead of bottled juice.
  • The filling should be thick enough to set once it cools but not too thick to be difficult to pour. If it begins to set too much, warm it slightly before pouring it into the crust.
 
Frequently Asked Questions:
How can I make the lemon filling smoother?
To avoid lumps in the filling, make sure to whisk the mixture constantly while cooking. You can also strain the filling through a fine-mesh sieve before pouring it over the crust to remove any small clumps.
Can I skip the cornstarch in the filling?
Cornstarch helps thicken the filling, but if you don’t have it, you can substitute with an equal amount of arrowroot powder or tapioca starch. Alternatively, you could use a bit more egg yolk to thicken the mixture.
Can I double the recipe to make more bars?
Yes, you can double the recipe and bake it in a 9×13-inch pan. Be sure to increase the baking time by 5-10 minutes, checking for doneness by gently shaking the pan.
Tried this recipe?Let us know how it was!

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