Lemon Crumb Bars are sweetly tart traditional lemon bars with a buttery crumb topping that make a delicious dessert for a potluck, picnic or anytime.
Lemon bars are a traditional, classic dessert that has been around for decades. Every family has their own version of them. I love the classic lemon bars but I also love crumb bars as you can tell by my Strawberry Crumb Bars and Blueberry Crumb Bars recipes. So I decided to turn the traditional lemon bars into crumb bars, and voila! I present to you Lemon Crumb Bars!
I did not stray too far from the traditional lemon bars. I really just tweaked the lemon bar recipes by adding the crumb topping on top, resulting in a crumbly topped bar instead of the smooth topped lemon bars. I still garnish the Lemon Crumb Bars with powdered sugar just as I would with traditional lemon bars.
And these Lemon Crumb Bars will go quickly! They are that good!
You can’t deny the all the lemony deliciousness!
Stack the Lemon Crumb Bars high on your plate so you do not miss out because they will go quickly!
When will you be making these Lemon Crumb Bars? Leave a comment below and let me know.
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Lemon Crumb Bars
Crust and Topping
- ½ cup white sugar
- ½ teaspoon baking powder
- 1-1/2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup 8 Tablespoons butter (1 stick butter)
- 1 egg beaten
- ¾ cup sugar
- the zest of 3 lemons about 3 Tablespoons
- 6 Tablespoons freshly squeezed lemon juice
- 2 eggs lightly beaten
- 3 Tablespoons flour
- pinch of salty
- ½ Teaspoon baking powder
- confectioner’s sugar to garnish
Prepare Oven and Baking Dish
- Preheat the oven to 350 degrees F.
- Either grease with butter and flour, or spray with baking spray, an 9x9 inch pan, or place parchment paper on the bottom of the pan.
Make The Crust And Crumb Topping
- In a medium bowl, stir together white sugar, flour, baking powder and salt.
- In a measuring cup or small bowl, beat an egg with a fork. Add the egg to the flour mixture.
- Using a fork or a pastry cutter, cut the butter into the flour mixture. Work with the dough until the pieces are very small. The dough will be crumbly.
Bake the Crust
- Pat half of the dough evenly into the bottom of the prepared pan. Bake in a preheated oven for about 15 minutes or until it is lightly golden on the edges.
Make The Lemon Filling
- While the crust is baking, prepare the lemon filling. In a large bowl, add the sugar, lemon zest, lemon juice, eggs, flour, salt, and baking powder.
Bake Crust And Filling
- Pour the filling into a warm crust. Bake for about 15 minutes. Remove from oven.
Add Crumb Topping And Bake Some More
- Add remainder of crumbly dough to the top of the lemon bars and return to the oven and bake for about another 15 minutes, or until the filling is firm, and the topping is a light golden brown.
- Remove from oven and let cool completely.
- Garnish with powdered sugar.
If you like this recipe, check out Flavor Mosaic’s other dessert bar recipes.
You may also like:
Glazed Lemon Blueberry Pound Cake
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Sheena @ Hot Eats and Cool Reads says
These are my absolute favorite type of lemon bars! Great pics and post!
The crust is my favorite part of lemon bars and you added it to the top too! Swooning over these 🙂
They are swoon worthy! You would love these!
I am a sucker for a crumb topping on bars.
Then you will love these! They did not last long at our house.
Renee's Kitchen Adventures says
I love lemon in just about any way I can get it! These look amazing! Wish I had one in my hand right now.
I wish I had one in my hand too! They are all gone. They went quickly.
Carrie @Frugal Foodie Mama says
Oh yum! I just love that crumb topping! 🙂
Valerie | From Valerie's Kitchen says
Lemon bars are at the tippy toppy of my dessert list! I love the idea of adding a crumb topping. These look incredible, Michele 🙂
Followed the directions to a T with my friend and there was no lemon filling but one big mixed layer. I went back and you said cook 15 minutes until firm..I think that is where i messed up. FIRM is key! pay attention everyone to this one word or you will waste the ingredients like I did. Love the extra crumble
Hi there! Question – for the filling, you have ‘¾ cup sugar – stock’. What does ‘stock’ imply? Does it mean the sugar should be dissolved into a simple syrup or will just 3/4 cup sugar do fine? Thank you!
Ignore the word “stock.” That should not have been there. I removed it from the ingredient list. It is regular granulated sugar.
Help! I followed the directions closely however, it all became 1 layer. Can you offer any suggestions as to why this would happen? Maybe the crust needed to be brown not just on the edges but tan int eh middle..almost over cooked so that the lemon liquid poured over it would not be absorbed? I really want to try the recipe again because I love the extra crumble but I dont want to waste ingredients again. thanks! !!