Description
These Lemon Crumb Bars offer a delightful combination of a buttery crumbly crust, a tangy lemon filling, and a crunchy topping dusted with powdered sugar. Perfect as a refreshing dessert or sweet snack, they balance sweet and tart flavors in every bite.
Ingredients
Scale
For the Crust and Topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the Lemon Filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 1 lemon
For Dusting:
- Powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Combine Dry Ingredients: In a medium bowl, mix together 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Add Butter and Vanilla: Pour in 1/2 cup of melted unsalted butter and 1/2 teaspoon of vanilla extract. Mix until crumbly and well combined.
- Press into the Pan: Reserve about 1/2 cup of the crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake: Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
- Whisk Eggs and Sugar: In a large mixing bowl, whisk together 2 large eggs and 1 cup of granulated sugar until smooth.
- Add Dry Ingredients: Stir in 1/4 cup of all-purpose flour and 1/2 teaspoon of baking powder until combined.
- Mix in Lemon Juice and Zest: Add 1/2 cup of fresh lemon juice and the zest of 1 lemon. Mix until well combined and smooth.
- Pour Filling Over Crust: Pour the lemon filling over the pre-baked crust, spreading it evenly.
- Add Crumb Topping: Sprinkle the reserved crumb mixture over the lemon filling.
- Bake Again: Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and the topping is golden.
- Cool: Remove from the oven and let cool in the pan on a wire rack for about 1 hour. Then refrigerate for at least 30 minutes to set completely.
- Slice and Dust: Once chilled, lift the bars out of the pan using the parchment overhang. Slice into squares and dust with powdered sugar before serving.
Notes
- Ensure the crust is lightly golden before adding the filling to prevent sogginess.
- Use fresh lemon juice for the best flavor and brightness.
- Chilling the bars before slicing helps the filling set and makes cutting cleaner.
- For a zestier bar, increase lemon zest by half a lemon.
- Store bars refrigerated in an airtight container for up to 5 days.
