Krusteaz Lemon Bar Recipe: How To Make Supreme Lemon Bars
If you’re a fan of the Krusteaz lemon bar recipe but want the simplicity of making it from scratch, this is the perfect recipe for you! Using simple pantry staples, you can create delicious lemon bars that are as sweet, tart, and comforting as the box mix. Whether for a spring brunch or a simple dessert, this recipe is sure to impress.
There’s something magical about homemade lemon bars—a buttery, crisp crust and a tangy lemon filling combine for a delicious, irresistible treat. While box mixes like Krusteaz make them quick and easy, this scratch-made version takes it to a whole new level by allowing you to control the ingredients (no corn syrup solids or food starch-modified here) and ensure the freshest flavors. Plus, it’s surprisingly simple to make from scratch—perfect for bakers of all skill levels!
Whether you’re hosting brunch (carrot apple bread and banana streusel bread are other brunch faves!), needing a potluck crowd-pleaser, or just want a treat with your afternoon coffee or homemade chai, this Krusteaz lemon bar recipe delivers—every single time. Who doesn’t love buttery shortbread crust with a blast of tasty citrus flavor?!
Some of our other from scratch breads include cinnamon roll pull-apart bread, high protein banana bread, and sourdough chocolate chip scones.
Why You’ll Love This Recipe
Fresh, Vibrant Flavor. The lemon filling in this recipe is bursting with fresh lemon juice and zest, giving your bars an irresistible tang. There’s nothing quite like the brightness of freshly squeezed lemons to elevate the flavor.
Pantry Staples. Instead of relying on a box mix, this recipe uses basic ingredients you probably already have in your kitchen.
Easy to Make. This Krusteaz lemon bar recipe from scratch is incredibly straightforward and takes minimal hands-on time. With just a few simple steps, you’ll have a batch of lemon bars that taste like they came from a bakery.
What is the Krusteaz Lemon Bar Recipe?
The Krusteaz lemon bar recipe is a popular option for a quick and easy dessert, known for its convenience and delicious results. However, many prefer making lemon bars from scratch to customize the flavor, texture, and overall freshness of the bars. This recipe offers the same tangy, sweet filling and buttery crust but with a homemade touch, allowing you to elevate the flavor with fresh ingredients and eliminate the preservatives found in box mixes.
Krusteaz Lemon Bar Recipe Ingredients
- All-purpose flour: You can substitute gluten-free flour or up to half with whole wheat flour.
- Unsalted butter: Be sure to use cold butter for the best texture.
- Freshly squeezed lemon juice: Fresh juice is key to achieving the best taste. I often like to use meyer lemons, but regular lemons are perfect, too.
- Lemon zest: This adds an extra burst of citrus flavor and fragrance.
- Powdered sugar for dusting: Just before serving, a dusting of powdered sugar adds a pretty, sweet finishing touch.
A full list of ingredients and quantities can be found in the recipe card below.
How to Make Krusteaz Lemon Bars from Scratch
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Make the crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Add the cold butter cubes and use a pastry cutter or your hands to blend until a crumbly dough forms. Press this mixture evenly into the bottom of the prepared pan. Bake for 15-20 minutes, until golden brown around the edges.
- Make the filling: In a large bowl, whisk together granulated sugar, flour, baking powder, and salt. Add the eggs, lemon juice, and lemon zest, and mix until smooth. (You can use an electric mixer for this, if desired.) Pour the lemon egg mixture over the hot crust.
- Bake the lemon bars: Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and the edges are lightly golden. Let the bars cool completely before removing them from the pan.
- Finish and serve: Once cooled, dust with powdered sugar and cut into squares. Enjoy!
Recipe Tips
- Use cold butter for the crust to achieve a flaky texture.
- Let the bars cool completely before cutting them to ensure clean edges.
- Adjust the sweetness by adding a bit more or less sugar depending on your preference.
Krusteaz Lemon Bar Recipe Variations
- Add fresh berries: Top the bars with fresh raspberries or blueberries for a fruity twist.
- Try a graham cracker crust: Swap out the basic flour crust for a graham cracker crust for an extra layer of flavor.
- Use orange juice: For a slightly different citrus flavor, substitute orange juice for lemon juice to make orange cream bars.
- Add a meringue topping: For a more decadent lemon bar, top with a fluffy meringue before baking for a marshmallow-like finish.
Recipe FAQs
I hope you love this recipe!
Krusteaz Lemon Bar Recipe (From Scratch)
Using simple pantry staples, you can create delicious lemon bars that are as sweet, tart, and comforting as the box mix. Whether for a spring brunch or a simple dessert, this recipe is sure to impress.
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 teaspoon lemon zest (from 1 lemon)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a medium bowl, whisk together the 1 1/2 cups of flour, 1/2 cup powdered sugar, and 1/2 teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. You can also pulse it in a food processor.
- Press the dough evenly into the bottom of the prepared pan to form a crust. Bake for about 15-20 minutes, or until the edges are lightly golden. While the crust bakes, prepare the lemon filling.
- In a large bowl, whisk together the granulated sugar, 1 tablespoon of flour, baking powder, and salt. Add the eggs and whisk until well combined. Stir in the lemon juice and lemon zest until smooth. Pour the lemon mixture over the hot, baked crust.
- Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center. You can test this by gently shaking the pan. The center should appear firm. Once done, remove from the oven and allow to cool completely in the pan on a wire rack.
- Once the bars have cooled, use the parchment paper overhang to lift them out of the pan. Cut them into squares or rectangles.
- Dust the tops with powdered sugar just before serving. Enjoy!
Notes
- Use cold butter for the crust to achieve a flaky texture.
- Let the bars cool completely before cutting them to ensure clean edges.
- Adjust the sweetness by adding a bit more or less sugar depending on your preference.
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