Ah, Lemon Crumb Bars—tangy lemon filling with a buttery, crumbly topping. Here’s a classic, easy recipe:
Lemon Crumb Bars
Ingredients:
For the Crust & Crumb Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
- Zest of 2 lemons
Instructions:
- Preheat oven: 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust:
- In a bowl, mix butter, sugar, flour, and salt until crumbly.
- Press about 2/3 of the mixture into the bottom of the prepared pan to form a firm crust.
- Bake crust: 15–18 minutes, until lightly golden. Remove from oven.
- Prepare lemon filling:
- In a medium bowl, whisk together sugar, flour, eggs, lemon juice, and lemon zest until smooth.
- Assemble bars:
- Pour lemon filling over the baked crust.
- Crumble the remaining dough over the top.
- Bake again: 25–30 minutes, until the filling is set and the topping is golden brown.
- Cool and serve:
- Let cool completely, then refrigerate for 1–2 hours before slicing into bars.
- Optional: dust with powdered sugar for a pretty finish.
These bars are tangy, sweet, and buttery—a perfect spring or summer dessert.
I can also give a zesty version with a graham cracker crust and coconut crumble if you want a tropical twist. Do you want me to do that?
