Description
Discover your new favorite dessert with these Easy Lemon Crumble Bars that perfectly balance zesty lemon and buttery crumble. Each bite is a delightful experience that brightens any day!
Ingredients
Scale
- 1 ¾ cups All-Purpose Flour (for the Crumble Base and Topping)
- ½ cup Granulated Sugar (for the Crumble Base and Topping)
- ½ cup Cold Unsalted Butter, cut into small cubes (for the Crumble Base and Topping)
- 1 pinch Salt (for the Crumble Base and Topping)
- 1 cup Fresh Lemons (Zest and Juice) (for the Zesty Lemon Filling)
- ¾ cup Granulated Sugar (for the Zesty Lemon Filling)
- 3 Large Eggs (for the Zesty Lemon Filling)
- 2 tablespoons All-Purpose Flour (for the Zesty Lemon Filling)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the crumble. Whisk them together until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or a stand mixer with the paddle attachment, cut the butter into the flour mixture until it resembles coarse crumbs.
- Measure out about 1 ¾ cups of this crumble mixture and firmly press it evenly into the bottom of your prepared baking pan.
- Place the pan with the pressed crumble base into your preheated oven and par-bake for 15-18 minutes, or until the edges are lightly golden.
- While the base is par-baking, in another medium-sized bowl, whisk together the fresh lemon juice, lemon zest, granulated sugar, large eggs, and the small amount of all-purpose flour until the mixture is completely smooth and well combined.
- Once the crust is done par-baking, carefully remove the pan from the oven.
- Pour the lemon filling evenly over the warm, par-baked crust.
- Evenly sprinkle the reserved crumble mixture over the lemon filling.
- Return the pan to the oven and bake for another 25-30 minutes, or until the lemon filling is set and the top crumble is golden brown.
- Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This will take at least 2-3 hours.
- For the cleanest cuts, let them cool at room temperature for an hour, then transfer the pan to the refrigerator for another 2-3 hours. Once thoroughly chilled and firm, use the parchment paper overhangs to lift the whole block of bars out of the pan onto a cutting board. Use a sharp knife to cut them into squares or rectangles.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
Keywords: Don't overwork the crumble to maintain a tender texture. Zest your lemons before juicing for maximum flavor. Patience is key when cooling for clean cuts.