Happy Spring! Yesterday was officially the first day of spring, and even though it’s still a bit rainy here today, I’m hoping the weather stays mild for a while! This past weekend it was in the 80s, and I’m just not ready for that yet. Whenever I think of Spring, I think of mild weather, lots of flowers, and fresh, tart flavors. One of my favorite flavors for Spring is Lemon, and when my local store had a sale on them, I just had to make some breakfast bars focused on this ingredient. That’s when I decided on the Lemon Crumble Bars. These have a wonderful, tart lemon flavor, with a sweet and crumbly crust. There’s a light crust on the bottom, a layer of lemony-goodness, and crumbles mixed in – making for a great texture and flavor!

You can also make these without the extra crumble on top, and they’ll be even more focused on the lemon, but I always love a good crumble! I do recommend letting these cool completely, even though I know it’s torture to wait – but they will fall apart if they’re too warm. Let them cool in the pan completely, cut, and enjoy!

Lemon Crumble Bars

Alex Kornswiet

These have a wonderful, tart lemon flavor, with a sweet and crumbly crust. There’s a light crust on the bottom, a layer of lemony-goodness, and crumbles mixed in – making for a great texture and flavor!

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Prep Time 10 mins

Cook Time 20 mins

Crust Prep Bake 15 mins

Total Time 30 mins

Servings 16 Square Bars

Ingredients

  

Crust

• 1 cup butter melted
• 1/2 cup sugar
• 2 cups all-purpose flour

Lemon Filling

• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• Juice from 2 lemons
• 4 eggs

Crumble Topping

• 1/3 cup all-purpose flour
• 1/3 cup old fashioned rolled oats
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons sugar
• 3 tablespoons brown sugar
• 1/4 cup unsalted butter melted
• 1/4 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350 degrees F.
• In a medium bowl, add the crust ingredients (melted butter, sugar, and flour), and mix to combine. Press the crust evenly into a lightly sprayed 9 x 13 inch pan. I have this one – Amazon, Glass Baking Dish
• Bake the crust for 15-20 minutes in the oven until firm and golden – you don’t want much color on this since you will be baking it again with the filling and crumble, so no more than 15-20 minutes total for this bake.
• Meanwhile, you can use the same bowl again to mix the crumble topping. Mix all ingredients until combined and set aside.
• Using a different bowl, mix ingredients for the lemon filling. Add all ingredients and mix until combined.
• Real lemons are the best for this, but if you don’t have that, you can substitute 1/4 cup of lemon juice, as this is about what you get from 2 lemons.
• When the crust is done in the oven, remove the pan carefully. Pour the lemon filling mixture on top of the crust, and evenly distribute the crumble on top. The crumble will fall into the mixture, as the lemon filling isn’t thick, but that’s okay! It will all bake together and that’s what you want.
• Next, put the pan bake in the oven, and bake for another 20 minutes. The bars will firm up as they cool, so remove after 20 minutes and let cool completely on a wire rack. Don’t try to remove the bars from the pan until it has cooled completely, or it will fall apart.
• You can top these with some powdered sugar, whipped cream, or enjoy as they are!

Notes

SERVING: I do recommend letting these cool completely, even though I know it’s torture to wait – but they will fall apart if they’re too warm. Let them cool in the pan completely, cut, and enjoy!

 

STORAGE: Store securely in plastic wrap, or in a sealed plastic bag. Enjoy within 2-3 days for the freshest taste and texture.

 

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast