Bright and tart and sweet, these craggy spiked, sweet golden bars of lemon crumb have a buttery shortbread crust, a floppy lemon curd filling and a darkly colored crumb topping that is simply impossible to resist. Ideal for picnics, bake sales or just to cheer up a rainy day, they’re tart and sweet, and textured — crisp, creamy and crumbly all at the same time.
Ingredients
(Makes 16 bars)
Crumb Base & Topping:
- 1½ cups all-purpose flour (or 1:1 gluten free blend)
- ½ cup granulated sugar
- ¼ cup powdered sugar
- Zest of 1 lemon
- ½ tsp salt
- ¾ cup unsalted butter, cold & cubed
Lemon Filling:
- 4 large eggs, at room temperature
- 1½ cups granulated sugar
- ¾ cup fresh lemon juice (4–5 lemons)
- Zest of 2 lemons
- ⅓ cup all-purpose flour
- ½ tsp baking powder
- Powdered sugar (for dusting)
Instructions
Prep the Crust & Crumbs
- Bake at 350°F (175°C). Grease and line an 8×8-inch pan with parchment.
- In a food processor, combine flour, sugars, lemon zest and salt and pulse to combine. Add butter; process until clumps form.
- Press two-thirds of the mixture into the pan. Bake 15–18 minutes until very lightly golden.
Make the Lemon Filling
- Whisk together eggs, sugar, lemon juice and zest until smooth. Sift in flour and baking powder; whisk until just combined (don’t overmix — tiny lumps are fine!).
Assemble & Bake
- Pour filling into the warm crust. Crumble the remaining dough on top.
- Bake 20–25 minutes until filling is set and crumb topping is golden. Cool completely in the pan.
Chill & Serve
- Chill 1–2 hours for cleaner slices. Sprinkle with powdered sugar and cut into squares.
Tips & Variations
Dietary Tweaks:
- Gluten-Free: Substitute GF flour for both layers.
- Vegan: Replace butter with coconut oil, eggs with ½ cup silken tofu + ¼ cup plant-based milk.
Flavor Twists:
- Berry Swirl: Top with ¼ cup raspberry jam dolloped over the filling before covering.
- Herbaceous Zing: Add 1 tsp thyme or lavender to the crust
- Coconut Crunch: Add ½ cup toasted coconut to the crumb topping.
Texture Hacks:
- Super Thick Filling: Add 1 tbsp cornstarch to the lemon mixture.
- Crispier Crust: Partially bake the bottom for 20 minutes before adding filling.
Serving & Storage
Serving Ideas:
- Tea Time: Cide with Earl Grey or mint iced tea.
- Summer Dessert: Accompany with whipped cream and fresh blueberries.
- Giftable: Layer in mason jars with alternating layers of crumbles and lemon.
Storage Tips:
- Fridge: Store in an airtight container for 5 days.
- Freeze: Wrap bars individually and freeze for 2 months. Thaw overnight.
- Room Temp: Keep for 2 days if not overly humid.
FAQ
Q: Can I use bottled lemon juice?
A: Fresh is best for brightness, but bottled can do in a pinch (subtract 2 tbsp sugar).
Q: Why did my filling crack?
A: Overbaking! Take out when the center barely jiggles.
Q: Can I double the recipe?
A: Yes! Use a 9×13-inch pan and bake 5–10 minutes more.
Q: How could I avoid a soggy crust?
A: Allow base to cool slightly before adding filling, and don’t overmix the eggs.
Final Thoughts
These Lemon Crumb Bars are a dream for any citrus lover — tangy, sugary and packed with buttery crumb. They’re easy enough for weeknights, but elegant enough for bridal showers or Mother’s Day brunch. Pro tip: Add extra lemon juice to really give them a kick, and they will disappear!
Tried them? Tag us in your sunshine creation with #LemonCrumbMagic!