Irresistible Lemon Streusel Squares: Your Ultimate Guide to Buttery, Tangy Perfection
Prepare to fall in love with these utterly gorgeous Lemon Streusel Squares! This recipe delivers a delightful symphony of flavors and textures, starting with a rich, buttery shortbread crust that provides the perfect foundation. This sturdy base is then generously layered with bright, tangy lemon curd, creating a burst of citrus in every bite. To elevate the experience, we add an extra sprinkle of buttery shortbread crumble on top, offering a wonderful contrast in texture, before finishing with a delicate drizzle of sweet lemon icing. These are truly the best lemon dessert bars, perfect for any occasion from a casual get-together to a festive celebration.
Why These Lemon Streusel Squares Are a Must-Try Recipe
Years ago, I developed a streusel bar recipe that quickly became a fan favorite due to its incredible melt-in-your-mouth texture and irresistible flavor. Since then, I’ve refined that beloved base to create a variety of delicious variations, and these Lemon Streusel Squares stand out as a true masterpiece. The secret lies in the harmonious balance of sweet and tart, combined with the ideal crumbly yet tender consistency. Each square promises a burst of sunshine, making them incredibly addictive. Honestly, I’ve never seen a batch last long enough to have leftovers; they disappear almost as soon as they’re cooled!
One of the best features of this recipe for tangy lemon dessert bars is how quickly your food processor handles the crust and streusel components. It significantly cuts down on prep time, making homemade baking feel effortless. While a food processor is highly recommended for speed and consistency, don’t despair if you don’t own one. You can certainly achieve similar results by hand with a pastry blender or even two forks, though it might take a little extra arm work. The upside of going old-school? Fewer dishes to wash, a win in any kitchen!
Key Ingredients for Perfect Lemon Streusel Squares
Crafting these delectable lemon streusel bars requires a handful of common pantry staples, ensuring that this impressive dessert is also accessible. For precise measurements, a comprehensive list, and detailed instructions, please refer to the printable recipe card conveniently located at the end of this post. Gathering your ingredients before you begin baking will make the process smooth and enjoyable, setting you up for success with these buttery lemon treats.
Ingredient Spotlight & Expert Substitution Tips
Understanding each ingredient’s role and knowing potential substitutions can elevate your baking game and ensure success, even if you’re missing something from the pantry. Here’s a closer look at the key components of our amazing lemon streusel squares:
LEMON CURD – The star of the show! The vibrant, tangy flavor of lemon curd is what truly makes these bars shine. For ultimate convenience, a high-quality store-bought jar of lemon curd works wonderfully and keeps this recipe quick and easy. However, if you’re feeling adventurous and want to elevate the flavor even further, consider making your own homemade lemon curd. An Instant Pot makes the process surprisingly simple and yields a remarkably fresh and intense lemon flavor that’s hard to beat.
FLOUR – Accurate flour measurement is crucial for the perfect shortbread crust and streusel topping. For the most consistent and best possible outcome in your baked goods, I highly recommend using a kitchen scale to measure flour by weight. If you don’t own a scale, the “scoop and sweep” method is your next best option. Gently spoon the flour into a measuring cup until it overflows, then level it off carefully with the straight edge of a butter knife. Avoid packing the flour down or tapping the cup on the counter to condense it, as this can lead to too much flour, resulting in dry, dense, and crumbly baked goods that lack that melt-in-your-mouth quality we’re aiming for.
BUTTER – Unsalted, cold butter is essential for both the shortbread crust and streusel. Using cold butter ensures that it doesn’t fully incorporate into the flour mixture too quickly, which creates pockets of butter that melt during baking, resulting in a tender, flaky, and rich texture. If you only have salted butter, you can use it, but reduce the added salt in the recipe by ¼ teaspoon per stick of butter used. For the icing, melted butter helps create a smooth, glossy consistency and adds a lovely richness.
SUGAR – Granulated sugar provides the necessary sweetness and structure for the shortbread layers, balancing the tartness of the lemon curd. For the icing, powdered sugar (confectioners’ sugar) is key for its fine texture, which dissolves easily to create a smooth, lump-free glaze. Sifting powdered sugar before mixing will prevent any unwanted clumps.
VANILLA EXTRACT & LEMON EXTRACT – Vanilla extract enhances the overall flavor profile of the shortbread, adding a warm, aromatic depth. Lemon extract in the icing intensifies the lemon flavor, making these bars truly sing with citrus goodness. Ensure you use good quality extracts for the best taste.
Step-by-Step Guide: Crafting Delicious Lemon Streusel Squares
These step-by-step photos and instructions are here to help you visualize how to make this delightful recipe. For the complete printable version of this recipe, including all precise measurements and instructions, simply Jump to Recipe at the bottom of this page.
- Prepare Your Baking Pan and Oven: Begin by preheating your oven to 350°F (175°C). Then, lightly grease a 9×9 inch square baking pan. This ensures your buttery lemon streusel bars will release easily after baking.
- Create the Shortbread Crumble: In the bowl of your food processor, combine the flour and sugar. Pulse these dry ingredients a few times to ensure they are well mixed. Next, add the vanilla extract and pulse two or three more times to fully incorporate. Now, add the cold, cubed butter all at once. Process the mixture in short pulses until coarse crumbs begin to form, and the dough just starts to clump together. Be careful not to over-process, as this can make the shortbread tough. Once you have a lovely crumb mixture, transfer about two-thirds of it into your prepared baking pan. Press this portion evenly into the bottom of the pan to form your crust. Set the remaining one-third of the crumb mixture aside; this will become your delicious streusel topping.
- Layer with Lemon Curd and Streusel: Carefully and evenly spread the jarred lemon curd over the pressed shortbread crust. Ensure the layer is smooth from edge to edge. Then, take the reserved one-third of the crumb mixture and sprinkle it generously over the lemon curd. This creates that iconic streusel topping that gives these bars their wonderful texture and name.
- Bake to Golden Perfection: Place the pan in your preheated oven and bake for 35-40 minutes. You’ll know they’re ready when the edges of the shortbread crust are beautifully golden brown, and the streusel topping has a delicate, toasted hue. The lemon curd layer underneath should be set and no longer jiggly.
- Cool Completely: This step is crucial! Once baked, remove the pan from the oven and immediately transfer it to a wire rack. Allow the lemon streusel bars to cool completely to room temperature before attempting to cut them into squares. This patience will be rewarded, as cooling fully allows the layers to set properly, preventing crumbling and ensuring clean, beautiful slices.
- Prepare and Drizzle the Lemon Glaze: While the bars cool, prepare your vibrant lemon icing. In a small bowl, whisk together the sifted powdered sugar, lemon extract, and melted butter. Begin by adding one tablespoon of milk, stirring until smooth. Gradually add tiny amounts of the remaining milk, spoonful by spoonful, until you achieve a thick, yet pourable drizzling consistency. The goal is a glaze that flows but isn’t too thin. Once the bars are completely cool, drizzle this sweet and tangy lemon icing generously over individual squares. Allow the glaze to set for a few minutes before serving to ensure it hardens slightly, adding a delightful finishing touch to these wonderful lemon squares.
Frequently Asked Questions & Expert Tips for Lemon Streusel Squares
Once your lemon streusel squares have completely cooled and the glaze has set, store them in an airtight container at room temperature. They will stay fresh and delicious for about 4-5 days. For optimal freshness and to prevent them from drying out, ensure the container is tightly sealed.
Absolutely! These lemon streusel bars freeze beautifully. To freeze, wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn. They’ll keep in the freezer for up to 2–3 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight or at room temperature for a few hours before serving. The texture and flavor will be just as amazing!
The key to a tender shortbread crust is to use very cold butter and to avoid overworking the dough. When you process the ingredients in the food processor, pulse just until coarse crumbs form and the mixture is *just* starting to come together. Over-processing develops the gluten in the flour, which can lead to a tough crust. Press the dough gently into the pan rather than kneading it.
Yes, absolutely! If you don’t have a food processor, you can easily make the shortbread crumble by hand. In a large bowl, whisk together the flour and sugar. Then, cut the cold butter into small pieces and add it to the flour mixture. Use a pastry blender, two knives, or even your fingertips to cut the butter into the flour until coarse crumbs form. Stir in the vanilla extract, and then proceed with the recipe as directed. It might take a bit more effort, but the delicious results are worth it!
Absolutely! While store-bought lemon curd is a fantastic shortcut, making your own can yield an even more vibrant and fresh lemon flavor. Our Instant Pot Lemon Curd recipe is incredibly easy and highly recommended if you have the time and inclination.
Look for visual cues: the edges of the shortbread crust should be lightly golden brown, and the streusel topping should also have a nice, golden color. The lemon curd layer underneath should appear set and stable, with minimal jiggle when the pan is gently shaken. If it still looks very wet, give it a few more minutes in the oven.
Serving Suggestions for Your Lemon Streusel Squares
These delightful lemon streusel squares are incredibly versatile and satisfying on their own, but don’t hesitate to get creative with how you serve them! Their bright, tangy flavor makes them a perfect complement to a variety of occasions and accompaniments. Enjoy them simply with a cup of hot tea or coffee for an afternoon pick-me-up, or serve them as a light, refreshing dessert after a meal. For an extra touch of indulgence, consider pairing them with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The creamy textures beautifully offset the crumbly shortbread and tangy lemon curd. They also make a fantastic addition to any dessert platter for parties, potlucks, or holiday gatherings, bringing a burst of sunshine to the table. This recipe is wonderfully adaptable, so feel free to experiment with different flavor curds if you wish – although the lemon version is truly a classic for a reason!
Among all my dessert bar recipes, these lemon streusel squares hold a special place in my heart. Their perfect balance of sweetness, tartness, and irresistible texture makes them a guaranteed crowd-pleaser. I truly hope you get the chance to try them soon; I’m confident they’ll become a cherished favorite in your baking repertoire!
More Irresistible Dessert Bar Recipes to Explore
If you’ve enjoyed the ease and deliciousness of these lemon streusel squares, you’re in for a treat! Dessert bars are incredibly convenient, perfect for feeding a crowd, and often simpler to make than traditional cakes or pies. Here are some more fantastic dessert bar recipes from my collection that I highly recommend you try:
- Peanut Butter Chocolate Chunk Bars: A classic combination that’s always a hit!
- Frosted Sugar Cookie Bars: Chewy, sweet, and topped with a delightful frosting.
- Cranberry Caramel Bars: A wonderful blend of tart cranberries and gooey caramel.
- Funfetti Marshmallow Cereal Bars: A fun, no-bake option that brings joy to any party.
- Berrylicious Cookie Bars: Packed with fruity goodness and a soft, chewy texture.
I absolutely adore spending time in the kitchen, experimenting with new flavors, and perfecting classic recipes. My greatest joy comes from sharing these culinary experiences with all of you! Remembering to visit the blog every day for new recipes can be tricky, which is why I offer a convenient newsletter. Every time a new recipe is published, it lands directly in your inbox. Simply subscribe here and start receiving your free daily recipes to inspire your next delicious creation!
Lemon Streusel Squares
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
For the bars
- 2 ½ cups unbleached all purpose flour 330g
- ⅔ cup sugar 155g
- 1 teaspoon vanilla extract
- 1 cup cold unsalted butter 2 sticks
- 12 oz jar lemon curd
For the icing
- 1 cup powdered sugar sifted
- ¼ teaspoon lemon extract
- ½ Tablespoon unsalted butter melted
- 1-2 Tablespoons milk
Things You’ll Need
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Mixing bowls
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Measuring cups and spoons
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Food processor
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9×9 baking pan
Instructions
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Preheat oven to 350 F and grease a 9×9 square baking pan.
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In bowl of your food processor, pulse to combine flour and sugar. Add vanilla extract and pulse two or three times to combine. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump two-thirds of the crumb mixture into prepared pan and press evenly. Set remaining crumb mixture aside for the topping.2 1/2 cups unbleached all purpose flour, 2/3 cup sugar, 1 teaspoon vanilla extract, 1 cup cold unsalted butter
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Spread lemon curd over the crumb crust. Sprinkle remaining topping over the curd.12 oz jar lemon curd
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Bake in preheated oven for 35-40 minutes or until edges are lightly browned.
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Remove from oven to wire rack and allow to cool completely before cutting into squares.
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For the glaze, add lemon extract, melted butter and one tablespoon of the milk to the powdered sugar. Stir to combine and add small amounts of remaining milk, as needed, until you reach a thick drizzling consistency. Drizzle over individual squares. Allow glaze to set before serving.1 cup powdered sugar, 1/4 teaspoon lemon extract, 1/2 Tablespoon unsalted butter, 1-2 Tablespoons milk
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on February 19, 2014.