Lemon Ginger Crumb Bars
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When you want something light and zesty, but don’t want to spend all day in the kitchen these Lemon Ginger Crumb Bars are just what you need! A shortbread crust, filled with a citrus ginger fruit filling, topped with a crumb topping, and lemon glaze. The perfect summer bar!
If you’re looking for more citrus recipes, check out my Meyer Lemon Muffins, Citrus Scones, or my Baked Feta Broccoli Pasta with Lemon.
Table of Contents
You’ll love this easy recipe for Lemon Ginger Crumb Bars as it combines the light and zesty flavor of lemon, orange, and clementines along with ginger for a light and slightly spicy treat that screams summer!
These easy lemon bars start out with a simple shortbread that’s used for the crust and the topping. There’s no making jam in this recipe as I buy this amazing Organic Citrus Ginger Fruit Spread, which makes these cookie bars so quick and easy!
I top these crumb bars with a sweet and tangy lemon glaze that will have your taste buds doing a happy dance! Enjoy these summer lemon bars on a lazy summer morning with tea or crumble them up on top of vanilla bean ice cream for a delicious cold treat!
Why You'll Love This Recipe
Light & Zesty: I love this recipe because it's light and zesty! The combination of the lemon, orange, and ginger just creates this light and zesty citrus flavor that has just the right balance of sweet and tart. If will love these nontraditional lemon bars.
Simple Recipe: Crumb bars are very simple to make. While they can look fancy with their three layers, they are really so easy! The crust is also the topping, so you really just need to mix up one thing, which is my favorite part!
Summery Dessert: This is a very summary dessert. The combination of citrus, lemon, and ginger just makes for deliciously light and sweet crumb bars. These would even pair perfectly with some vanilla bean ice cream!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite kind. The best thing about these crumb bars is I melt the butter, so no need to wait for it to soften.
- Cane Sugar: I use organic cane sugar.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works!
- Citrus Fruit Spread: I use this Organic Citrus Ginger Fruit Spread in these crumb bars. You can use any kind of jam you like, but this is where the lemon, ginger, and orange flavor comes from.
- Cornstarch: I mix organic cornstarch with the jam, this ensures it thickens in the oven and doesn't run out.
- Powdered Sugar: I use organic powdered sugar for the glaze.
- Lemon: I use organic fresh lemon juice in the glaze for sweet and tart lemon bars with loads of lemon flavor!
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Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: This recipe is so simple, I just use a mixing bowl and spatula to mix up the batter.
- Baking Pan: I use an 8×8-inch baking pan.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.
- Whisk: I just mix the glaze with a whisk.
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
Step 2
To make the crust and topping: In a medium bowl, add the flour, cane sugar, and light brown sugar and mix together. Add in the melted butter and stir to combine completely.
Reserve ½ cup for the topping and set aside. Using your hands, or a measuring cup, press the crust into the bottom of the pan evenly.
Step 3
Bake for 15 minutes.
Step 4
To make the filling: In a small bowl, add the citrus ginger fruit spread and cornstarch, mix together.
Step 5
When the crust is done baking, remove from the oven. Add the citrus filling on top. And sprinkle the remaining crumb topping on top.
Step 6
Return to the oven and bake for another 27 to 30 minutes, or until the topping looks golden brown and dry. Allow to cool in the pan completely. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 7
To make the glaze: In a small bowl, add the powdered sugar and lemon juice and whisk until you have a smooth glaze.
Drizzle the glaze over the top of the bars. Cut into 9 bars.
Baker's Tips
- I use an 8 x 8-inch pan here, the USA Pan is my favorite! If you only have 9 x 9-inch, you could also use that, but the bars won’t be as thick.
- I used this Organic Citrus Ginger Fruit Spread that I got from Azure. You can use any kind of citrus ginger jam as well! If you just have a citrus jam, then you can also add in your own ginger. I'd try doing 1/2 teaspoon and see how that is!
- I use cornstarch mixed with the fruit spread because this will help it solidify when baking. If you don’t want to use cornstarch, you can also use tapioca starch or Irish moss powder as well.
- Make sure to store these bars in a cool dry place. They are best when eaten within the first couple days of baking!
FAQ's
Yes, the fruit spread (or jam) that you use inside can be easily swapped out! You could use strawberry, raspberry, blueberry, blackberry, apricot, or whatever you like! This will change the flavor of the bars, depending on what flavor jam you use.
Crumb bars are best stored in a cool dry place at room temperature for about 2 to 3 days. I prefer to leave them out on a platter on the counter while we eat them!
Yes, if you don't want them as sweet, feel free to leave off the glaze!
Craving More?
Lemon Ginger Crumb Bars
Ingredients
Crust & Topping
- 191 grams all purpose flour
- 113 grams cane sugar
- 113 grams light brown sugar (packed)
- 113 grams salted butter (melted)
Filling
- 9 ounces citrus ginger fruit spread
- 1 teaspoon cornstarch
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
- To make the crust and topping: In a medium bowl, add the flour, cane sugar, and light brown sugar and mix together. Add in the melted butter and stir to combine completely.
- Reserve ½ cup for the topping and set aside. Using your hands, or a measuring cup, press the crust into the bottom of the pan evenly.
- Bake for 15 minutes.
- To make the filling: In a small bowl, add the citrus ginger fruit spread and cornstarch, mix together.
- When the crust is done baking, remove from the oven. Add the citrus filling on top. And sprinkle the remaining crumb topping on top.
- Return to the oven and bake for another 27 to 30 minutes, or until the topping looks golden brown and dry. Allow to cool in the pan completely.
- To make the glaze: In a small bowl, add the powdered sugar and lemon juice and whisk until you have a smooth glaze.
- Drizzle the glaze over the top of the bars. Cut into 9 bars.
- Store in a cool dry place for up to 3 days.
Video
Notes
Nutrition
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