Lemon crumb bars are a tasty treat that combine tangy lemon flavor with a sweet crumbly topping. They’re easy to make and perfect for sharing!
These bars are great for sunny days or when you’re in the mood for something bright and refreshing. I always keep a batch ready to impress friends at get-togethers! 🍋
Key Ingredients & Substitutions
All-Purpose Flour: This is a staple for the crust and crumb topping. If you need a gluten-free version, try a 1:1 gluten-free flour blend. I find that almond flour also adds a nice nutty flavor.
Granulated Sugar: Used in both the crust and lemon filling, it adds sweetness. If you’re looking for a less refined option, you can substitute brown sugar or coconut sugar, but it might slightly change the flavor.
Unsalted Butter: The melted butter gives a rich flavor to the crust. For a dairy-free alternative, use coconut oil or vegan butter, which works just as well in this recipe.
Lemon Juice & Zest: Fresh lemons are key for the bright flavor. If you’re short on lemons, bottled lemon juice is an option, but fresh is always best for taste. I also love using a microplane for zesting to get the most fragrance!
Eggs: These provide structure to the filling. For a vegan alternative, you can use unsweetened applesauce (1/4 cup for each egg) or a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for similar results.
How Do I Ensure My Crust is Perfectly Crumbly?
Achieving the right texture for the crust is crucial. You want it to be crumbly but also stick together when pressed. Here’s how:
- Combine dry ingredients (flour, sugar, baking powder, salt) first to avoid clumping.
- Ensure your melted butter is not too hot when mixed in; this keeps the crumbs light.
- Don’t over-mix after adding the butter; stop as soon as it’s combined to keep your crust tender.
- Press the mixture firmly into the pan without compacting too much, so it bakes up light and fluffy.
How to Make Lemon Crumb Bars?
Ingredients You’ll Need:
For the Crust and Crumb Topping:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
For the Lemon Filling:
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ½ cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- ½ tsp baking powder
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 40-45 minutes to bake. After baking, it’s best to cool the bars completely and then refrigerate for at least 2 hours. In total, expect about 3 hours for the bars to be ready to serve! But trust me, the wait is totally worth it.
Step-by-Step Instructions:
1. Preparing the Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). Grab a 9×9 inch baking dish and grease it with a bit of butter or cooking spray, or line it with parchment paper. Using parchment makes it super easy to lift the bars out later!
2. Making the Crust:
In a medium bowl, mix together the 1 ¾ cups flour, ½ cup sugar, baking powder, and salt. Once combined, add the melted butter and stir until everything comes together. You’re looking for a crumbly texture here. It should look a bit like wet sand.
3. Pressing the Crust into the Dish:
Take about ¾ of this crumb mixture and press it firmly into the bottom of the prepared baking dish. This is your delicious crust! Set aside the remaining crumbs for later.
4. Baking the Crust:
Pop the dish into your preheated oven and bake for about 15 minutes, or until the crust is lightly golden in color. Remove it from the oven and set aside while you prepare the filling.
5. Whisking Together the Lemon Filling:
In a large bowl, whisk together the 1 cup of sugar and ¼ cup of flour until combined. Then, add in the eggs, lemon juice, lemon zest, and baking powder. Whisk everything together until it’s nice and smooth. This lemon filling is going to be so tangy and delicious!
6. Pouring the Filling Over the Crust:
Pour the lemon filling directly over the warm, pre-baked crust. Spread it out evenly; it’s going to create a lovely layer.
7. Adding the Crumb Topping:
Now, take those reserved crumbs you set aside earlier and sprinkle them evenly over the lemon filling. This will give a nice crumbly texture on top of the creamy filling.
8. Final Bake:
Return the baking dish to the oven and bake for another 25-30 minutes. You’ll know it’s done when the filling is set, and the top crumbs are lightly golden brown.
9. Cooling and Refrigerating:
Let the bars cool completely in the baking dish at room temperature. Once cooled, transfer them to the fridge and chill for at least 2 hours. This helps the flavors meld and makes cutting them easier.
10. Serving:
When you’re ready to serve, take the bars out of the refrigerator, and if you like, dust with powdered sugar to make them look extra special. Cut them into squares, and enjoy your refreshing Lemon Crumb Bars!
Happy baking!
Can I Use Bottled Lemon Juice Instead of Fresh?
While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice without any additives. You might need slightly less than the indicated amount since bottled juice can sometimes be more concentrated.
How to Store Leftover Lemon Crumb Bars?
Store any leftovers in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them! Wrap individual bars in plastic wrap, then place them in a freezer-safe container. They can be kept in the freezer for up to 3 months.
Can I Substitute the Butter with a Dairy-Free Option?
Absolutely! You can use coconut oil, vegan butter, or any other dairy-free margarine as a substitute for the unsalted butter. Just ensure the consistency is similar to melted butter for the best results.
What Should I Do if My Bars Are Too Gooey?
If your bars are too gooey after baking, they likely need more time. Make sure the filling is set and no longer jiggles in the middle before you take it out. If they still seem undercooked after the suggested bake time, give them an additional 5-10 minutes in the oven, checking frequently.
