Lemon Crumb Bars Classic (Print Version)
# Ingredients:
→ For the Crust and Topping
01 -
1 ½ cups all-purpose flour
02 -
½ cup granulated sugar
03 -
½ cup unsalted butter, softened to room temperature
04 -
½ teaspoon salt
05 -
1 teaspoon vanilla extract
06 -
½ cup rolled oats
07 -
¼ cup brown sugar, packed
→ For the Lemon Filling
08 -
3 large eggs, room temperature
09 -
1 cup granulated sugar
10 -
½ cup freshly squeezed lemon juice (about 3-4 lemons)
11 -
1 tablespoon lemon zest (from 1 lemon)
12 -
¼ cup all-purpose flour
13 -
½ teaspoon baking powder
14 -
¼ teaspoon salt
→ Optional Toppings
15 -
Powdered sugar for dusting
16 -
Whipped cream or Greek yogurt for serving
17 -
Fresh mint leaves for garnish
# Instructions:
01 -
Collect all required ingredients and measure them accurately for best results.
02 -
Preheat the oven to 350°F (175°C) to ensure even baking.
03 -
Line a 9×9 inch baking dish with parchment paper, leaving an overhang for easy removal. Optionally, grease the dish with butter or cooking spray.
04 -
Combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ½ cup softened unsalted butter in a bowl. Mix until crumbly.
05 -
Spread the crumbly mixture evenly across the bottom of the prepared baking dish. Press firmly to form the crust.
06 -
Place the dish in the preheated oven and bake for 15-20 minutes until the crust turns light golden brown.
07 -
Whisk together 3 large eggs, 1 cup granulated sugar, ½ cup fresh lemon juice, 1 tablespoon lemon zest, ¼ cup all-purpose flour, and ½ teaspoon baking powder until smooth.
08 -
After removing the crust from the oven, pour the prepared lemon filling evenly over the hot crust.
09 -
Return the dish to the oven and bake for another 20-25 minutes until the lemon filling sets.
10 -
Allow the dish to cool completely on a wire rack. Using the parchment overhang, lift out the bars and cut them into squares.
# Notes:
01 -
Ensure even layering when spreading the crust and filling to achieve uniform results.
02 -
Cool completely before cutting to avoid crumbling.