Lemon Crumb Bars
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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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 – stock
- 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
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.
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. Dough will be crumbly. 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.
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.
Pour the filling into a warm crust. Bake for about 15 minutes. Remove from oven.
Add remainder of crumbly dough to the top of the lemon bars and return to the oven and bake for about another 15 minutes until the filling is firm and the topping is a lightly golden.
Remove from oven and let cool completely.
Garnish with powdered sugar.
Calories: 256kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 176mg | Potassium: 83mg | Fiber: 1g | Sugar: 28g | Vitamin A: 394IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg