Lemon Crumble Bars 1968
Take a step back in time with these nostalgic Lemon Crumble Bars 1968—a sweet and tangy treat inspired by retro baking traditions. These bars feature a buttery, crumbly base and topping made with all-purpose flour, sugar, and rich, unsalted butter, perfectly paired with a luscious lemon filling crafted from fresh lemon juice, zesty lemon peel, and eggs. With their golden crumb topping and optional powdered sugar garnish, these bars strike the ideal balance of brightness and indulgence. Ready in just under an hour, they’re a delightful dessert or snack for any occasion, perfect for vintage recipe enthusiasts or anyone craving a citrusy pick-me-up. Simple to make and irresistibly flavorful, these Lemon Crumble Bars will quickly become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1.25 cups unsalted butter
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 4 large eggs
- 0.75 cups fresh lemon juice
- 1.5 tablespoons lemon zest
- 0.25 cups powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, letting some paper overhang the sides for easier removal later.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix until well blended.
Using a pastry cutter (or your fingers), cut in the unsalted butter until the mixture forms a fine, crumbly texture. Reserve 1 1/2 cups of this mixture for the topping and set it aside.
Press the remaining crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside.
In a medium mixing bowl, whisk together the eggs, fresh lemon juice, and lemon zest until smooth and well combined.
Pour the lemon mixture over the partially baked crust, spreading it evenly. Sprinkle the reserved crumb mixture over the top.
Bake for an additional 25 minutes, or until the topping is golden brown and the lemon filling is set.
Remove from the oven and let the bars cool to room temperature in the pan. Once cool, use the overhanging parchment paper to lift the bars out of the pan.
Dust with powdered sugar (optional) before slicing into 16 squares. Serve and enjoy!
Nutrition Facts
Calories |
3721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 579.2 g | 211% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 337.3 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 216 mg | 17% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
