Lemon Shortbread Crumble Bars

    Home / Recipe / Lemon Shortbread Crumble Bars

Aug 20, 2015


Lemon Shortbread Crumble Bars

Posted in : Uncategorized on by : globalwebdesign

Lemon Shortbread Crumble Bars
Send to friend Send to friend Bookmark this recipe Printer-friendly version

Yield Servings
Author Willow Bird Baking
Prep time
Cooking time 25 minutes
Total time 25 minutes


These bars are a lemon lover's dream: the perfect balance of buttery, sweet, tangy, creamy, crunchy and easy!


  • 1 cup all purpose flour
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup Plugra Butter
  • 2 8 ounce packages cream cheese, softened
  • zest of 1 lemon
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1 egg, room temperature
  • 1/2 cup flour
  • 6 tablespoons sugar
  • 1/8 teaspoon salt
  • 3 tablespoons butter, cold, cubed
  • lemon zest for topping


  1. Preheat your oven to 350°F.
  2. Line an 8-inch square baking pan with a foil sling.
  3. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter.
  4. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish.
  5. Bake for 20 minutes or until very lightly browned.
  6. When you remove the crust from the oven, increase the oven temperature to 375° F.
Streusel Topping
  1. While the crust bakes, combine the flour and sugar in a food processor by pulsing a few times.
  2. Add in the cubed butter and pulse 6 or 7 times until the butter is the size of small peas and is coated in the flour/sugar mixture.
  3. Keep the streusel in the fridge until you're ready to use it.
  1. Beat the cream cheese until fluffy.
  2. Add in the zest, sugar, lemon juice, and egg, and beat until combined.
  3. Pour the filling over the hot crust and spread it evenly.
  4. Top evenly with the streusel and bake for 23-25 minutes or until the filling registers 160°F degrees on a thermometer.
  5. Put the finished bars in the fridge to chill for a few hours before topping with lemon zest, slicing, and serving.