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Luscious Lemon Crumb Bars

By May 28, 2015 9 Comments

Let me introduce you to my new obsession: the luscious lemon bar.lemonbar1I’m obsessed with lemons in general these days: lemon lotion, lemon dish soap, lemon smoothies (gut health!), lemon lemon lemon. It was only natural that these luscious lemon crumb bars entered into my existence.

I’ve fiddled and fiddled with the recipe, from the marvelous Annies-Eats blog, trying to whittle down the sugar and butter and to also use coconut flour. Let me tell you, it took several tries and multiple taste tests (poor me!) but by golly, I think we got it.

Does this luscious dessert still have sugar and butter? Yes. You will have share with your family and friends and not eat the whole thing yourself. As tempting as it is. Like, really is.

lemons1 Start with lemons! 3-4 large, depending on size.DSC_0012 Zest, zest, zest. My zester is a cheese grater so my zest is a little large. I happen to like the little bits, but you could vitamix it or chop into smaller pieces if you prefer.DSC_0013 Add lemon zest to 3/4 cup sugar. DSC_0016 Mix togetherlemons Add 4 large eggs and 3/4 cup freshly squeezed lemon juice. Whisk!DSC_0019 Using your double boiler (I make due by putting one heat proof pot on top of another) heat until it becomes a thick lemon pudding. From there you’ll add butter and a mixer. DSC_0022Don’t forget to compost!

For the dough: DSC_0023 Sugar, baking powder, all-purpose flour, coconut flour, salt, butter, and egg.dough Roll 3/4 of the dough into a ball, then roll into a square (or skip this part and just press into pan.) DSC_0026 Line an 8 x 8 pan with foil and press the rolled dough into it. Pour lemon pudding onto it, and top with remaining dough mix.cooked1 Bake at 350, 35-40 minutes.cooked Let cool to room temperature, cover, place in the fridge. When you’re ready to eat, lift the foil out of the pan and cut into squares.lemonbar2 So tart, so sweet, so buttery. So good.lemonbar3

Luscious Lemon Crumb Bars

Yield: 1 8×8 inch pan


 Lemon cream filling: 

  • 3/4 cup granulated sugar
  • Zest of 2 large lemons
  • 4 large eggs, lightly beaten
  • ¾ cup freshly squeezed lemon juice (about 3-4 large lemons)
  • 12 tbsp unsalted butter


  • 3/4 cup granulated sugar
  • ¾ teaspoon baking powder
  • 3/4 cup all-purpose flour
  • 3/4 cup coconut flour (don’t have any? use regular flour)
  • Pinch of salt
  • 10 tablespoons cold, unsalted butter cut into small pieces
  • 1 large egg


  • To make lemon cream, combine sugar and lemon zest in a heatproof bowl.   Whisk in the eggs until the mixture is slightly thickened, about 1 minute.  Whisk in the freshly squeezed lemon juice.
  • Place the bowl over a pot of simmering water to form a double boiler.  Let the mixture cook, stirring frequently, until the cream thickens (around 175-180˚ F on an instant read thermometer).  Remove the bowl from the heat and let cool to 140˚ F (about 10-15 minutes).  Once cooled, add butter and whip on medium speed with a hand mixer (or stand mixer fitted with whisk attachment) until the mixture is thick and pale, about 3-4 minutes total.
  • Preheat the oven to 350˚ F.  Line an 8 x 8-inch baking pan with foil.  In a medium bowl, combine the sugar, baking powder, flour, and salt, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.
  • Spread three-fourths of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.  Pour the lemon cream filling over the crust.  Crumble the remaining dough over the top of the lemon cream.
  • Bake for about 35-40 minutes, or until the top is slightly browned and the center is just set.  Let cool to room temperature.  Cover and refrigerate until thoroughly chilled.  Slice and serve. Yum!

Slightly adapted from Annies-Eats, Creamy Lemon Crumb Bars



  • Dana says:

    Yum! I don’t have a decent lemon bar recipe, and it is a perfect dessert to bring to summer get togethers. Pinning it for the next time I need something! Bonus: Although I’m sure they are delicious, I will not finish the whole pan myself…it’s not chocolate!

  • Katie says:

    This looks amazing and THANK YOU for the pics.

  • Jill says:

    Now I’m craving these! Thanks 😉

  • Gail Fitzpatrick says:

    OOOw, I’m a lemon lover, yummy! Must try this. Where do you find coconut flour? Thank you.

  • Robin B Davis says:

    Mmmm. I love tart desserts. And yet…you did not bring these to the track banquet. I would have taste tested them most gladly. 🙂

  • Nina says:

    Just pinned this. Looks AMAZING.

  • 4amWriter says:

    I love lemon bars, so I will definitely try this recipe! Your pictures make them look so scrumptious! Nice job with the camera.

  • Gail Fitzpatrick says:

    Okay, Amy, I’m just waiting for these luscious lemon bars to cool! I don’t bake desserts much, but I couldn’t resist this recipe. Despite my not having all the right “stuff”: zester? thermometer? pastry blender? aluminum foil? regular sugar? time? I think these will be perfect. I used a cheese grater, my finger, two knives, parchment paper, raw “cane” sugar, and a quiet evening alone. Thank you for the coconut flour. I’m going to send you a picture. The results are gorgeous, and I’m drooling while waiting to cut one. I’ll probably burn my mouth.

  • Julia Tomiak says:

    We made these last night. My son squeezed the lemons and said, “This is a lot of work for a small pan.” But when we sampled the finished product, we all decided it was worth the effort. Thanks!

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