Lemon Crumb Bars
These lemon crumb bars have a buttery shortbread base, with a sweet and tart lemon filling, and crumble topping
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Equipment
Ingredients
Crust and Topping
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup granulated sugar
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup cold unsalted butter, diced
Filling
- 1 cup granulated sugar
- zest of 4 small lemons
- 3 tbsp all-purpose flour
- ½ cup fresh lemon juice
- 3 large eggs
Instructions
Crust and Topping
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8x8 inch baking dish with a piece of parchment paper, or lightly spray the pan with non-stick baking spray.
- In a bowl, combine the flour, sugar and salt. Scatter the cold pieces of butter over the flour mixture, and use a pastry cutter to cut the butter into the flour until moistened, crumbly, and no visible pieces of butter remain.
- Measure out 1 cup of the crumb mixture, and set aside to reserve for the crumb topping.
- Press the remaining crumbs firmly against the bottom of the pan. Bake for 15 minutes, then set aside to cool for 5 minutes.
Filling
- Use a microplane zester to zest the lemons. In a bowl, use your fingers to rub the lemon zest into the sugar, then whisk in the flour.
- Juice the lemons, measuring 1/2 cup juice. Whisk the lemon juice and the eggs into the filling mixture until smooth.
- After the pre-baked crust has cooled for 5 minutes, whisk up the filling again, and carefully pour over the hot crust. Bake for 15 minutes.
- Gently sprinkle the reserved 1 cup of crumbs over the filling, then continue baking for another 20 minutes, until the topping is a pale golden.
- Let cool at room temperature for at least 2 hours, before slicing. These bars can be served slightly warm, at room temperature, or cold from the refrigerator.
Video
Notes
Leftover bars should be stored in an airtight container, and are best eaten within 1-2 days.
To make these without the crumb topping, simply press all of the crumble mixture into the pan, instead of reserving any for the topping. Dust the cooled bars with powdered sugar for a classic finish.
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