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Ultimate Zesty Lemon Crumb Bars with Buttery Shortbread

A close-up view of a square lemon crumb bars slice showing the bright yellow filling and thick, textured crumb topping.
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Make bakery style lemon bars with a bright, tart lemon filling nestled between a shortbread crust and a sweet streusel topping. This easy lemon bars recipe delivers perfect results every time.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup powdered sugar for dusting

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third for the topping.
  4. Bake the crust for 15 minutes until lightly golden.
  5. Prepare the filling while the crust bakes: In a separate bowl, whisk together 1 cup sugar, 1/4 cup flour, and baking powder.
  6. Add the 3 eggs, lemon juice, and lemon zest to the dry filling ingredients. Whisk until the mixture is smooth.
  7. Pour the lemon filling evenly over the hot, pre-baked crust.
  8. Sprinkle the reserved one-third crumb mixture evenly over the lemon filling.
  9. Return the pan to the oven and bake for 25 to 30 minutes, or until the topping is golden brown and the center is mostly set. A slight jiggle in the very center is acceptable.
  10. Let the bars cool completely in the pan on a wire rack, about 2 hours. For cleaner cuts, chill the bars in the refrigerator for at least 1 hour before slicing.
  11. Lift the bars out of the pan using the parchment overhang. Cut into 16 squares. Dust with powdered sugar before serving.

Notes

  • For a make ahead lemon bars option, store cooled, uncut bars in an airtight container in the refrigerator for up to 4 days.
  • To achieve bakery style lemon bars, use fresh lemon juice; bottled juice changes the flavor profile.
  • If you prefer a tarter result, slightly increase the lemon zest to 1 1/2 tablespoons.

Nutrition

Find it online: https://miameal.com/lemon-crumb-bars-recipe-easy-zesty/