I have recently perfected my Lemon Bars Recipe with a vibrant twist of lemon zest, rich unsalted butter, and crisp all-purpose flour for a buttery crust and crumb topping. Every bite of this dessert delight offers tangy lemon filling paired with a crumbly sugary texture that leaves you curious for more.

Jump to Recipe

I’ve been experimenting in my kitchen and I came up with a recipe for lemon crumb bars that totally blew me away. I’ve always been a fan of tangy desserts so when I was working with 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter to create a crisp crust, I knew something special was brewing.

Then I mixed up a filling using 4 large eggs, 1 cup granulated sugar, 1/3 cup freshly squeezed lemon juice, 2 tablespoons all-purpose flour and tossed in the zest of one lemon for a real burst of citrus. The final touch was a crumb topping made from 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup cold cubed unsalted butter, 1/2 teaspoon baking powder and a pinch of salt.

Its balanced sweet and tart flavor reminded me of my favorite cookie bar recipes and I cant wait for you to try it.

Why I Like this Recipe

I like this recipe because it gives me that bright, fresh lemon taste that makes me feel like I’m biting into a little piece of summer every time I have a square. I also really love the crunchy crumb topping; it’s kinda addictive and adds the perfect texture contrast to the soft lemon filling. Another thing is how simple the steps are – even though I’m not the best cook sometimes, i can follow the instructions and still end up with something tasty. Lastly, the buttery crust is just perfect; it holds everything together and makes every bite feel satisfying.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour gives structure and carbs for a solid, tender base.
Granulated sugar sweetens the recipe, balancing tangy lemon with a satisfying crunch.
Unsalted butter adds rich flavor and helps create a delightfully crumbly texture.
Eggs bind the lemon filling and provide protein for a smooth consistency.
Fresh lemon juice gives a tangy, refreshing sour kick to the filling.
Lemon zest boosts the citrus aroma, making every bite vibrantly flavorful.
Baking powder lightens the crumb topping, ensuring a delicate, airy finish.
Salt enhances all flavors, ensuring balance between sweet and sour notes.
Cold cubed butter in the topping gives extra crunch and flaky perfection.

Ingredient Quantities

1 1/2 cups all-purpose flour (for the crust)

1/4 cup granulated sugar (for the crust)

1/2 cup unsalted butter, melted (for the crust)

1/8 teaspoon salt (for the crust)

4 large eggs (for the lemon filling)

1 cup granulated sugar (for the lemon filling)

1/3 cup freshly squeezed lemon juice (for the lemon filling)

2 tablespoons all-purpose flour (for the lemon filling)

Zest of 1 lemon (to boost the lemon flavor)

1 cup all-purpose flour (for the crumb topping)

1/2 cup granulated sugar (for the crumb topping)

1/2 cup unsalted butter, cold and cubed (for the crumb topping)

1/2 teaspoon baking powder (for the crumb topping)

A pinch of salt (for the crumb topping)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a 9×9 inch baking pan lightly.

2. In a bowl, mix together 1 1/2 cups flour, 1/4 cup sugar, salt and melted butter for the crust until it forms a smooth dough.

3. Press the crust mixture evenly onto the bottom of the pan using the back of a spoon, making sure its tightly packed.

4. Bake the crust in the oven for about 12 minutes or until it’s just starting to turn a light golden color.

5. While the crust bakes, beat 4 large eggs with 1 cup sugar until smooth. Then stir in 1/3 cup lemon juice, 2 tablespoons flour and the zest of 1 lemon until well combined.

6. Pour the lemon filling over the baked crust and return to the oven for 18 to 20 minutes, or until the filling is just set in the center.

7. For the crumb topping, combine 1 cup flour, 1/2 cup sugar, 1/2 cup cold cubed butter, 1/2 teaspoon baking powder, and a pinch of salt in a bowl.

8. Use a fork or your fingers to mix the crumb topping until the butter is evenly distributed and the mixture becomes crumbly.

9. Remove the lemon bars from the oven once the filling has set slightly and sprinkle the crumb topping evenly over the top.

10. Place back into the oven and bake for another 20 to 25 minutes, or until the crumb topping becomes golden and crisp. Let cool completely before cutting into squares and serving.

Equipment Needed

1. Oven to preheat and bake the bars
2. 9×9 inch baking pan that has been lightly greased
3. A couple of mixing bowls – one for the crust and one for the crumb topping and filling
4. Measuring cups and measuring spoons to get all the ingredients right
5. A spoon for pressing the crust mixture evenly in the pan
6. An electric mixer or whisk to beat the eggs and sugar
7. A fork for mixing the crumb topping until it becomes nice and crumbly
8. A cooling rack so the lemon bars cool evenly before cutting into squares

FAQ

Q: Can I use bottled lemon juice instead of fresh?

It’s best to use freshly squeezed lemon juice because it really boosts the flavor and works great with the lemon zest.

Q: How do I know when the lemon filling is ready?

The filling is good when the edges set around the pan and the center is a bit wobbly but not runny.

Q: What if I dont have cold butter for the crumb topping?

Using cold, cubed butter is key to getting a nice crumb. If the butter isn’t cold enough, the topping might turn out too soft.

Q: How should I store leftover lemon crumb bars?

Keep them in an airtight container in the fridge so they stay fresh, and enjoy them within a few days.

Q: Can I double the recipe to make more bars?

Yeah, you can double it. Just adjust the baking time and make sure you use a pan that fits the extra batter so the bars dont turn out too thick.

Lemon Crumb Bars Recipe Substitutions and Variations

Unsalted butter: Instead of regular unsalted butter thats melted, you can use an equal amount of coconut oil or even melted margarine. It might change the taste a bit but still works pretty well
Eggs: If you’re short on eggs or wanna go egg-free, try using 1/4 cup unsweetened applesauce per egg. This substitution can help keep the filling moist even though it might alter the texture a tad
All-purpose flour: You could mix in some whole wheat pastry flour for a nuttier flavor. Swap half of the flour with whole wheat to give it a slight twist, but note the texture might be a bit denser
Granulated sugar: If you want a different sweetness or are looking for a healthier option, coconut sugar can work as a good substitute. Its flavor is a bit different so the bars will have a unique taste
Lemon juice: If you dont have freshly squeezed lemon juice on hand, bottled lemon juice is a decent alternative. Just keep in mind that the flavor might be slightly less vibrant

Pro Tips

1. When you press down the crust in the pan, make sure you really work it in good so it stays in place when you pour the lemon filling over, otherwise you might end up with soggy bits of dough underneath.
2. Let the baked crust cool off for a few minutes before pouring in the lemon mixture – if it’s too hot, it can cook the eggs too fast and mess up that smooth lemon feeling.
3. Mix the crumb topping just until the butter is evenly spread through; if you mix it too much, you’ll wind up with a doughy topping instead of those nice crisp bits.
4. Don’t skimp on the lemon zest and juice; really measuring out and using fresh, good quality lemon ingredients makes all the difference in boosting that tart flavor.

Lemon Crumb Bars Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven to preheat and bake the bars
2. 9×9 inch baking pan that has been lightly greased
3. A couple of mixing bowls – one for the crust and one for the crumb topping and filling
4. Measuring cups and measuring spoons to get all the ingredients right
5. A spoon for pressing the crust mixture evenly in the pan
6. An electric mixer or whisk to beat the eggs and sugar
7. A fork for mixing the crumb topping until it becomes nice and crumbly
8. A cooling rack so the lemon bars cool evenly before cutting into squares

Ingredients

1 1/2 cups all-purpose flour (for the crust)
1/4 cup granulated sugar (for the crust)
1/2 cup unsalted butter, melted (for the crust)
1/8 teaspoon salt (for the crust)
4 large eggs (for the lemon filling)
1 cup granulated sugar (for the lemon filling)
1/3 cup freshly squeezed lemon juice (for the lemon filling)
2 tablespoons all-purpose flour (for the lemon filling)
Zest of 1 lemon (to boost the lemon flavor)
1 cup all-purpose flour (for the crumb topping)
1/2 cup granulated sugar (for the crumb topping)
1/2 cup unsalted butter, cold and cubed (for the crumb topping)
1/2 teaspoon baking powder (for the crumb topping)
A pinch of salt (for the crumb topping)

Directions

Preheat your oven to 350°F and grease a 9×9 inch baking pan lightly.
In a bowl, mix together 1 1/2 cups flour, 1/4 cup sugar, salt and melted butter for the crust until it forms a smooth dough.
Press the crust mixture evenly onto the bottom of the pan using the back of a spoon, making sure its tightly packed.
Bake the crust in the oven for about 12 minutes or until it's just starting to turn a light golden color.
While the crust bakes, beat 4 large eggs with 1 cup sugar until smooth. Then stir in 1/3 cup lemon juice, 2 tablespoons flour and the zest of 1 lemon until well combined.
Pour the lemon filling over the baked crust and return to the oven for 18 to 20 minutes, or until the filling is just set in the center.
For the crumb topping, combine 1 cup flour, 1/2 cup sugar, 1/2 cup cold cubed butter, 1/2 teaspoon baking powder, and a pinch of salt in a bowl.
Use a fork or your fingers to mix the crumb topping until the butter is evenly distributed and the mixture becomes crumbly.
Remove the lemon bars from the oven once the filling has set slightly and sprinkle the crumb topping evenly over the top.
Place back into the oven and bake for another 20 to 25 minutes, or until the crumb topping becomes golden and crisp. Let cool completely before cutting into squares and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.