I have been crafting a delightful Lemon Bars Recipe that brings together fragrant lemon zest and the perfect blend of all-purpose flour and unsalted butter. Each layer of this treat excels with tangy lemon juice and a crumb topping of granulated and brown sugars. Enjoy every bite!

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I recently tried my hand at making Lemon Crumb Bars and I gotta say, it’s quickly become one of my absolute favs. I was drawn in by the mix of zingy lemon juice from 4 to 5 lemons paired with the bold punch of zest from 2 lemons in the filling.

The crust is a neat blend of 1¾ cups all-purpose flour, a good dose of melted unsalted butter, and a little granulated sugar with a pinch of salt that adds just the right texture. Then, the crumb topping, made with a bit of all-purpose flour, granulated and light brown sugars along with cold, cubed unsalted butter, really takes things to the next level with its crunchy finish.

This dessert is a perfect balance of tangy and sweet that’s great for a fun dessert bar or mini dessert treat. I hope you’ll give these lemony delights a try and enjoy the burst of flavor in every bite!

Why I Like this Recipe

I really love this recipe because the lemon flavor is so tangy and refreshing, it totally wakes up my taste buds and makes me feel like I’m biting into summer. I also like how simple the steps are even though it sounds fancy – the instructions are easy enough that I can whip it up on a busy day without any fuss. Plus, the crumb topping gives it this awesome crunchy texture that contrasts perfectly with the smooth lemon filling; it’s like having two desserts in one bar. Lastly, making these bars always makes my kitchen smell amazing and it feels super satisfying to share them with my friends and family.

Ingredients

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Flour: It’s mostly carbs that give structure, but lacks fiber in refined versions.
Butter: Provides rich flavor and tender texture to crust and crumb topping.
Sugar: Offers sweetness and energy, though too much can be unhealthy.
Eggs: Supply protein and help bind ingredients together perfectly.
Lemon juice: Contributes a refreshing, sour tang full of vitamin C.
Lemon zest: Intensifies citrus aroma and flavor, making it extra zesty.
Heavenly all-purpose flour forms the backbone of crust and filling by providing much-needed structure.
Salt: A pinch lifts and balances all the flavors in this vibrant combination.
Light brown sugar: Adds moistness and a hint of caramel to the crunchy topping.

Ingredient Quantities

1¾ cups all-purpose flour (for the crust)

¾ cup unsalted butter, melted (for the crust)

⅓ cup granulated sugar (for the crust)

A pinch of salt (for the crust)

4 large eggs (for the lemon filling)

1⅓ cups granulated sugar (for the lemon filling)

⅓ cup all-purpose flour (for the lemon filling)

Juice of 4 to 5 lemons (about ¾ cup, for the lemon filling)

Zest of 2 lemons (for the lemon filling)

½ cup all-purpose flour (for the crumb topping)

½ cup granulated sugar (for the crumb topping)

¼ cup unsalted butter, cold and cubed (for the crumb topping)

¼ cup light brown sugar (for the crumb topping)

A pinch of salt (for the crumb topping)

How to Make this

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1. Preheat your oven to 350°F and lightly grease a 9×13 inch pan or line it with parchment paper so the bars dont stick.

2. Mix together 1¾ cups all-purpose flour, ¾ cup melted unsalted butter, ⅓ cup granulated sugar, and a pinch of salt in a bowl; then press this mixture evenly into the pan to form the crust.

3. Bake the crust for about 15 minutes until it just starts to turn light golden.

4. While the crust is baking, whisk 4 large eggs with 1⅓ cups granulated sugar until smooth, then stir in ⅓ cup all-purpose flour, the juice of 4-5 lemons (about ¾ cup) and the zest of 2 lemons.

5. Once your crust is done, remove it from the oven, and pour the lemon filling evenly over the hot crust.

6. Return the pan to the oven and bake the lemon filling for 20-25 minutes until it is set and just a bit firm in the center.

7. Meanwhile, prepare the crumb topping by combining ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup light brown sugar, a pinch of salt, and ¼ cup cold unsalted butter cubed; mix them together with your fingers until the mixture forms coarse crumbs.

8. After the filling has baked, sprinkle the crumb topping evenly over the top and pop the pan back into the oven.

9. Bake for an extra 10 minutes, or until the crumb topping is lightly browned and crisp.

10. Let the bars cool completely in the pan before cutting them into squares and serving – enjoy your tangy, sweet lemon crumb bars!

Equipment Needed

1. Oven – You’ll need this to bake both the crust and the filling.
2. 9×13 inch baking pan or a similar sized dish; if you don’t have one, you can use parchment paper to line it so the bars dont stick.
3. Mixing bowls – at least one for mixing the crust and another for the filling.
4. Measuring cups and spoons – essential for getting the right amount of each ingredient.
5. Whisk – to beat the eggs and sugar until smooth.
6. Rubber spatula – it’ll help mix the ingredients evenly and later spread the crumb topping on the filling.
7. Zester or a fine grater – good for getting the lemon zest off easily.
8. Knife – once everything has cooled, you’ll need it to cut the pan into squares.

FAQ

Q: How do I know when the lemon crumb bars are done?

A: Just look for a light golden crust and a firm center. If it's a bit jiggly, give it another few minutes in the oven.

Q: Can I swap the unsalted butter for salted butter?

A: You can, but reduce the added pinch of salt in the recipe to avoid it tasting too salty.

Q: Why is it important to use fresh lemon juice and zest?

A: Fresh lemon gives a brighter and tangier flavor than bottled juice and the zest adds a special citrusy aroma.

Q: Can I prepare this recipe ahead of time?

A: Yes, you can mix the crust and filling ahead, but it's best to bake close to serving time for the best texture.

Q: What if I want it less sweet?

A: You can reduce the sugar slightly in each component, but be careful because it might affect both the mouthfeel and the caramelization on top.

Lemon Crumb Bars Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can swap it with cake flour or even whole wheat flour for the crust, although the texture might be a bit different.
If you’re out of unsalted butter, you can use salted butter but reduce the extra pinch of salt, or you could try using coconut oil as an alternative, just keep note it’ll add a hint of flavor.
If you want a vegan version, you can replace each egg in the lemon filling with ¼ cup of applesauce or a flax egg (1 tablespoon flaxseed meal with 3 tablespoons water, let sit for 5 minutes), though it might change the texture slightly.
If you have no light brown sugar on hand for the crumb topping, you can use white sugar mixed with a little molasses (about 1 teaspoon molasses per ½ cup sugar) to mimic its rich flavor.

Pro Tips

Pro tip 1: Make sure not to overbake your crust and lemon filling. Check it a couple of times while its in the oven so that it stays moist and doesn’t become too dry, cause overbaking can really kill the tender lemon taste.

Pro tip 2: When pressing the crust into your pan, use something like the back of a measuring cup to flatten it out evenly. This tip can help avoid any lopsided pieces later on when youre slicing the bars.

Pro tip 3: For the crumb topping, really work the cold butter into the dry ingredients with your fingers. Mixing it by hand not only helps create a crumblier texture but also keeps the butter from melting and messing up the crumb.

Pro tip 4: Let the bars cool completely in the pan before cutting them up. If you rush and try to slice them while theyre still hot, they may stick together or crumble too much.