Introduction
Lemon Crumb Bars are the quintessential sunshine dessert, offering a perfect balance of textures and flavors. They combine a rich, buttery shortbread crust, a bright, intensely tangy lemon curd filling, and a sweet, crunchy crumb topping. Unlike traditional lemon squares which can sometimes be overly gooey, the crumb topping provides a satisfying textural contrast that elevates this treat. This recipe is straightforward, requires basic pantry staples, and delivers an impressive, crowd-pleasing dessert perfect for picnics, brunches, or afternoon tea.
Ingredients
- For the Crust and Crumb Topping:
- 250g (2 cups) All-Purpose Flour
- 200g (1 cup) Granulated Sugar
- 5g (1 teaspoon) Baking Powder
- 2g (1/2 teaspoon) Salt
- 225g (1 cup or 2 sticks) Unsalted Butter, cold and cubed
- For the Lemon Filling:
- 4 large Eggs
- 200g (1 cup) Granulated Sugar
- 120ml (1/2 cup) Fresh Lemon Juice (about 3-4 medium lemons)
- 10g (1 tablespoon) Lemon Zest (from 2 lemons)
- 30g (1/4 cup) All-Purpose Flour
Step-by-step Preparation
- Prepare the Crumb Mixture and Preheat: Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13 inch) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender, two knives, or your fingertips, until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Tip: Do not overmix; the butter pieces are essential for flakiness.
- Form the Base: Reserve 250ml (1 cup) of the crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 15 minutes until lightly golden around the edges.
- Prepare the Filling: While the crust is baking, whisk together the eggs, sugar, lemon juice, and lemon zest in a medium bowl until well combined. Whisk in the 30g (1/4 cup) of flour until smooth. The flour helps stabilize the filling during baking, preventing it from weeping.
- Assemble and Bake: Pour the lemon filling evenly over the hot, pre-baked crust. Sprinkle the reserved crumb mixture over the top of the filling. Return the pan to the oven and bake for an additional 25–30 minutes, or until the filling is set and the crumb topping is golden brown.
- Cool Completely: Remove from the oven and let cool completely on a wire rack—this is crucial! The bars will not set properly if cut warm. Once cooled, chill in the refrigerator for at least 2 hours before lifting out of the pan using the parchment paper overhang and slicing into 16 squares.
Nutritional Information
Lemon Crumb Bars are a decadent dessert, providing high amounts of carbohydrates and sugars typical of baked goods. Per serving (assuming 16 servings), the estimated calorie count is approximately 280-320 calories. They offer a good source of Vitamin C from the fresh lemon juice and zest. As with most sweet treats, they are best enjoyed in moderation as part of a balanced diet.
Storage
Store leftover Lemon Crumb Bars in an airtight container. They can be kept at cool room temperature for up to 2 days, but for best texture and longevity, refrigeration is recommended. When chilled, they will last up to 1 week. If you need to store them longer, the bars freeze beautifully: wrap individual squares tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
Conclusion
These Lemon Crumb Bars are truly the ultimate spring and summer dessert. For an elegant finish, dust the cooled bars generously with powdered (icing) sugar just before serving. If you want to experiment, try substituting lime juice and zest for a vibrant Key Lime Crumb Bar variation. Serve them chilled alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an extra indulgent treat!