Lemon Crumb Bar
These Lemon Crumb Bars are the perfect treat for beginner bakers — bright, buttery, and irresistibly simple. Featuring Early Bird Farm & Mill’s Organic All Purpose Flour, they deliver a tender, crumbly texture with a classic sweet-tart lemon filling. A foolproof dessert that tastes like sunshine!
Equipment
- Mixing Bowls
- 9x9-inch baking pan
- Whisk
- Zester (optional)
Ingredients
Crumb Mixture
- 2 1/2 cups Organic All Purpose Flour Feature ingredient
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter cold and cubed
- 1 large egg
Lemon Filling
- 1 cup granulated sugar
- 1/4 cup Organic All Purpose Flour
- 2 large eggs
- 1/2 cup freshly squeezed lemon juice about 2 lemons
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter and use fingers or a pastry cutter to mix until coarse crumbs form. Add the egg and mix until crumbly but starting to come together.
- Press about two-thirds of the crumb mixture into the prepared pan to form an even base layer.
- In another bowl, whisk together sugar and flour. Add eggs, lemon juice, and vanilla extract. Whisk until smooth and fully combined.
- Pour lemon filling over the base. Crumble the remaining crumb mixture evenly on top.
- Bake for 35 minutes, or until the top is lightly golden and the filling is set. Let cool completely in the pan.
- Once cooled, lift out using parchment, cut into bars, and enjoy!
Notes
Dust with powdered sugar before serving for an elegant finish. Bars can be stored in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!