Lemon Crumb Bars
Lemon Crumb Bars are a bright and cheerful treat that combine a tangy lemon filling with a sweet, crumbly topping. The crust is buttery and crisp, making the perfect base…
Tip: save now, cook later.Lemon Crumb Bars are a bright and cheerful treat that combine a tangy lemon filling with a sweet, crumbly topping. The crust is buttery and crisp, making the perfect base for the sharp and zesty lemon layer that’s both refreshing and satisfying. These bars bring together that perfect balance of tart and sweet with a delightful crumbly texture on top that you can’t resist.
I love making these bars because they always brighten up any day and they’re really simple to put together. The lemon filling is made with fresh lemon juice, which gives it that natural zing I crave, and the crumb topping adds a soft crunch that’s so comforting. Whenever I bake these, my kitchen fills with the inviting smell of lemon and butter, and it just makes me happy.
My favorite way to enjoy Lemon Crumb Bars is chilled, straight from the fridge, especially on warm days when I want something light but still a little sweet. They’re perfect to bring to a picnic or share with friends for a refreshing afternoon treat. I swear, once you taste these bars, you’ll want to keep a batch on hand for whenever you need a little sunshine in your snack time.
Key Ingredients & Substitutions
Butter: Unsalted butter gives the crust its rich, tender texture. If you only have salted butter, reduce or skip the added salt in the recipe.
Flour: All-purpose flour works well for structure and crumb. For a gluten-free option, try a 1:1 gluten-free baking flour blend.
Lemon juice and zest: Fresh lemon juice and zest give these bars their bright, tangy flavor. Bottled lemon juice won’t have the same fresh taste, so try to use fresh lemons if you can.
Eggs: Eggs help set the filling and add richness. Large eggs are best to keep the balance of wet and dry ingredients.
How Do I Get the Perfect Crumb Texture?
The crumb topping and crust need a delicate balance of butter and flour for that tender, crumbly texture. Here’s how you can nail it:
- Use softened butter, not melted. This helps the crumbs form properly.
- Mix just until the crumbs hold together but still look coarse. Overmixing can make the crust tough.
- Press two-thirds of the crumb mixture firmly into the pan for a sturdy base.
- Reserve one-third of the crumbs to scatter on top for a nice crunch and golden finish.
By following these tips, you’ll get a crumbly crust and topping that hold together but melt in your mouth.
Equipment You’ll Need
- 9×13-inch baking pan – perfect size for these bars and lets them bake evenly.
- Parchment paper – makes lifting the bars out super easy and keeps the pan clean.
- Mixing bowls – a couple will help you keep the crust and lemon filling separate and tidy.
- Hand mixer or whisk – great for mixing the crumb mixture and whisking the lemon filling smooth.
- Measuring cups and spoons – for accurate ingredient amounts so your bars turn out just right.
- Wire rack – lets the bars cool evenly after baking to avoid sogginess.
Flavor Variations & Add-Ins
- Add fresh blueberries or raspberries to the lemon filling for a fruity twist and pretty color.
- Mix in a teaspoon of vanilla extract to the lemon filling for a hint of warm sweetness.
- Swap lemon zest for orange zest for a milder, sweeter citrus flavor.
- Top with a light dusting of powdered sugar or a simple glaze made from lemon juice and sugar for extra sweetness.
How to Make Lemon Crumb Bars
Ingredients You’ll Need:
For the Crust and Crumb Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
For the Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
How Much Time Will You Need?
You’ll spend about 15 minutes prepping, then 15-18 minutes baking the crust first, followed by 25-30 minutes baking everything together. After baking, let the bars cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Overall, plan for around 3 hours including chilling time.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, making sure to leave some extra hanging over the sides. This will make it much easier to lift the bars out after baking.
2. Make the Crumb Mixture:
In a large bowl, combine softened butter, 2/3 cup sugar, salt, and 2 1/2 cups flour. Mix with a hand mixer or by hand until you see coarse crumbs form.
3. Form and Bake the Crust:
Press about two-thirds of the crumb mixture firmly into the bottom of your prepared pan to create the crust layer. Bake in your preheated oven for 15-18 minutes until it starts to turn a light golden color. Then remove from the oven and set aside.
4. Make the Lemon Filling:
While the crust bakes, whisk together the eggs, 1 1/2 cups sugar, 1/4 cup flour, fresh lemon juice, and lemon zest in a separate bowl until smooth and well combined.
5. Assemble and Finish Baking:
Pour the lemon filling evenly over the hot baked crust. Then crumble and sprinkle the remaining one-third crumb mixture over the filling. Return the pan to the oven and bake for another 25-30 minutes, or until the lemon filling is set and the crumb topping looks golden and delicious.
6. Cool, Chill and Slice:
Take the pan out and let the bars cool completely on a wire rack. After cooling, refrigerate the bars for at least 2 hours to let them set fully. When ready, use the parchment paper overhang to lift the bars out of the pan and cut into squares to serve.
Can I Use Frozen Lemons for the Lemon Juice and Zest?
Fresh lemons are best for the bright, tangy flavor, but you can use frozen lemon juice if needed. Just thaw it completely and give it a good stir before measuring. Keep in mind, the zest is harder to freeze, so it’s best to use fresh lemon zest for the best aroma.
Can I Make These Lemon Crumb Bars Ahead of Time?
Absolutely! You can bake the bars a day or two in advance. Store them covered in the refrigerator, and take them out about 20 minutes before serving to soften slightly.
How Should I Store Leftovers?
Keep leftover bars in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw in the fridge overnight before serving.
What’s the Best Way to Cut Lemon Crumb Bars Without Crumbling?
Use a sharp knife and wipe it clean between cuts. Chilling the bars well before slicing also helps keep the layers firm and prevents crumbling.