Lemon Streusel Squares

Several years ago I baked up a batch of streusel bars that were positively amazing. Since then I have used that recipe to make a few different variations, including these wonderful lemon streusel squares. The original recipe was for a cherry and berry combination that just melts in your mouth.

Don’t be afraid to try different flavors, this recipe is very adaptable and absolutely satisfying.

Lemon Streusel Squares

Your food processor makes quick work of this recipe, but I’m sure you could do it by hand as well. It might just take a little longer. The upside is that you would have fewer dishes to wash.

Ingredients for Lemon Streusel Squares

• 2 1/2 cups unbleached all-purpose flour
• 2/3 cup sugar
• 1 cup cold unsalted butter (2 sticks)
• 1 teaspoon vanilla extract
• 12 oz jar of lemon curd
• 1 cup powdered sugar (sifted)
• 1/4 teaspoon lemon extract
• 1/2 tablespoon unsalted butter (melted)
• 1-2 tablespoons milk

Helpful Kitchen Tools

• Sifter/strainer
• Food processor
• Mixing bowls
• Measuring cups and spoons

• In the food processor, pulse the flour and sugar together then add the vanilla, pulse it a few more times to combine. 
• Add 1 cup of cold butter all at once.
• 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.
• Spread lemon curd over the crumb crust. 
• Sprinkle remaining topping over the curd.

Bake in preheated oven for 35-40 minutes or until edges are lightly browned. Remove from oven to wire rack and allow to cool completely before cutting into squares.

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.

These lemon streusel squares are one of my favorite dessert bar recipes! I hope you get a chance to try them, they are absolutely delicious!

More amazing dessert bar recipes

• Peanut Butter Chocolate Chunk Bars
• Frosted Sugar Cookie Bars
• Cranberry Caramel Bars
• Funfetti Marshmallow Cereal Bars
• Berrylicious Cookie Bars

Lemon Streusel Squares

These lemon streusel squares are based off of a berry streusel bar that melts in your mouth. These lemon streusel bars are just as amazing.

4.93 from 14 votes

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Course: Desserts

Cuisine: American

Servings: 12 bars

55 mins

Calories: 413

Author: Amanda Formaro

Ingredients

For the bars

• ▢ 2 1/2 cups unbleached all purpose flour
• ▢ 2/3 cup sugar
• ▢ 1 cup cold unsalted butter 2 sticks
• ▢ 1 teaspoon vanilla extract
• ▢ 12 oz jar lemon curd

For the icing

• ▢ 1 cup powdered sugar sifted
• ▢ 1/4 teaspoon lemon extract
• ▢ 1/2 tablespoon unsalted butter melted
• ▢ 1-2 tablespoons milk

Instructions

• Preheat oven to 350 F and grease a 9x9 square baking pan.
• 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.
• Spread lemon curd over the crumb crust. Sprinkle remaining topping over the curd.
• Bake in preheated oven for 35-40 minutes or until edges are lightly browned.
• Remove from oven to wire rack and allow to cool completely before cutting into squares.
• 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.

Video

Nutrition

Serving: 1bar | Calories: 413cal | Carbohydrates: 58g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 88mg | Potassium: 32mg | Sugar: 38g | Vitamin A: 485IU | Calcium: 10mg | Iron: 1.2mg

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This post originally appeared on this blog on Feb 19, 2014.