Best Lemon Crumb Bars Recipe: Tart Filling and Shortbread Crust
Make these easy lemon crumb bars from scratch featuring a buttery shortbread crust, a zesty lemon filling, and a sweet streusel topping for the perfect texture.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (for crust/crumb)
- 1/4 teaspoon salt
- 1 cup granulated sugar (for filling)
- 1/4 cup all-purpose flour (for filling)
- 1 teaspoon baking powder
- 4 large eggs
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the crust and crumb topping: In a medium bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and salt. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press two-thirds (2/3) of this mixture evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third (1/3) for the topping.
- Prepare the lemon filling: In a separate bowl, whisk together 1 cup sugar, 1/4 cup flour, and baking powder.
- Add the eggs, lemon juice, and lemon zest to the dry filling ingredients. Whisk until the mixture is smooth and well combined.
- Pour the lemon filling evenly over the pressed crust layer.
- Sprinkle the reserved one-third (1/3) crumb mixture evenly over the top of the filling.
- Bake for 35 to 40 minutes, or until the edges are lightly golden brown and the center is mostly set. The filling will firm up as it cools.
- Let the bars cool completely in the pan on a wire rack. This cooling step is important for clean slicing.
- Once cool, lift the bars out of the pan using the parchment paper overhang. Dust generously with powdered sugar before cutting into squares.
Notes
- For a gluten free lemon crumb bars alternative, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend in both the crust and filling.
- To achieve a perfect texture, do not overbake. The filling should still jiggle slightly when you gently shake the pan.
- You can make the crust and crumb mixture ahead of time and store it, covered, in the refrigerator for up to two days before assembling and baking.
- Use fresh lemon juice for the best zesty flavor; bottled juice changes the taste significantly.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18
- Sodium: 65
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 55