Description
Make homemade lemon crumb bars with a buttery shortbread base. You can easily create these delicious treats at home.
Ingredients
Scale
- 3/4 cup unsalted butter, melted
- 1/2 cup white sugar
- 1/2 cup firmly packed light brown sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 3 large eggs, at room temperature, divided
- 1 cup plus 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 2 tablespoons freshly grated lemon zest
- 1 pinch salt
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 cup freshly squeezed lemon juice
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line a 9×9-inch pan with parchment paper.
- For crust and crumb, stir together melted butter, white sugar, brown sugar, salt, and vanilla. Add flour and baking powder and mix until clumps form.
- Measure out 1 3/4 cups crumbs and press into the pan. Reserve remaining crumb mixture.
- Break an egg into a bowl and whisk. Lightly brush egg over the crust. Freeze the crust for 10-15 minutes.
- For filling, add remaining 2 eggs, sugar, cornstarch, lemon zest, and salt to the egg you used as egg wash. Whisk until smooth. Whisk in melted butter. Pour in lemon juice and whisk.
- Remove crust from freezer and pour filling over the top.
- Bake for 25 minutes.
- Remove from oven and sprinkle reserved crumb topping evenly over the top.
- Bake until crumbs turn golden, 20-25 minutes more.
- Cool completely before cutting and serving.
Notes
- Ensure butter is melted but not hot.
- Use room temperature eggs for the filling.
- Cool bars completely for clean cuts.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg