Lemon Almond Crumb Bars

Lemon bars have never been a favorite for me. That may seem odd to read that underneath a photo of lemon bars, but it’s nonetheless true. Most of the ones I’ve tried have been a bit too sweet and lemon-y for me.

I should say that my tastes have changed a bit over the years. I used to shun most citrus desserts, but I’ve come to like them far more. Still, lemons and limes and oranges and such aren’t the first things I consider when it’s time to bake.

However, I have now met these wonderfully delicious lemon bars, and I would gladly take one of these any time for dessert.

Lemon Almond Crumb Bars are far from ordinary with a crumb topping, almonds, and a hint of ginger. - Bake or Break

So, what makes these different? It’s the whole package, really, but we’ll start with the crust. It’s a pretty standard buttery crust, but a bit of lemon zest adds a bright flavor to it.

The filling is more or less what you’d expect from lemon bars, but with the addition of crystallized ginger. I am a big believer in the power of lemon plus ginger. The ginger emphasizes the wonderful flavor of an already delicious filling and adds just a little extra zing.

Finally, instead of the standard dusting of confectioners’ sugar, these lemon bars have an almond crumb topping to make them even more irresistible.

These bars are a lovely way to usher in spring. Their bright flavor is just perfect for the promise of warmer, brighter days.

Lemon Almond Crumb Bars

Prep Time: 25 minutes

Cook Time: 1 hour, 5 minutes

Yield: 24 2-inch bars

Lemon Almond Crumb Bars


    For the crust:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • For the filling:
  • 1/2 cup all-purpose flour
  • 1/4 cup chopped crystallized ginger*
  • 1 teaspoon baking powder
  • 6 large eggs
  • 2 cups granulated sugar
  • 2/3 cup lemon juice
  • 2 tablespoons lemon zest
  • For the topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sliced almonds


To make the crust:

Grease a 9"x 13" baking pan.

Whisk together flour and salt. Set aside.

Using an electric mixer on medium speed, beat butter, sugar, and lemon zest until light and creamy.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until blended. Dough will be crumbly but should hold together when pinched.

Press dough evenly and firmly into prepared pan. Chill 10 to 15 minutes.

Preheat oven to 350°.

Bake 15 to 20 minutes, or until lightly browned. Set pan on a wire rack.

To make the filling:

Reduce oven temperature to 325°.

Place flour and ginger in the bowl of a food processor. Process until ginger is finely chopped (about 1 minute). Stir in baking powder.

Whisk together eggs and sugar. Add flour mixture, and whisk until combined. Whisk in lemon juice and zest.

Pour filling mixture over crust.

Bake 15 to 20 minutes, or until filling is almost set. Set pan on a wire rack.

To make the topping:

Combine flour, sugar, and salt. Stir in melted butter, mixing well. Stir in almonds.

Sprinkle topping mixture evenly over filling. Use a spoon or spatula to press the topping carefully and gently into the filling.

Bake 20 to 25 minutes, or until lightly browned and almonds are lightly toasted.

Cool bars completely in pan on a wire rack before cutting into bars.


*If you are unable to find crystallized ginger locally, you can find it at Nuts.com.

Recipe slightly adapted from Southern Living and MyRecipes.


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  1. Ellen@BakeItWithBooze March 21, 2014 Reply

    Wonderful! I’ve recently been using crystallized ginger in cookies and fig muffins, and you’re right: delicious! It’s a great combination for a cocktail as well. :) I’ll be making this bars in the very near future!

  2. cheri March 21, 2014 Reply

    I used crystalized ginger once in a turkey recipe for thanksgiving, I know that is completely different but man was it good. Will be making this. Pinned.

  3. Oh wow Jennifer, I already loved lemon bars but adding an almond crumb topping? Seriously calling my name. Love!

  4. Joanne March 23, 2014 Reply

    I definitely veer more to the tart side of the sweet-tart spectrum. And I always love ginger. These sound perfect!

  5. Alex March 24, 2014 Reply

    Yum, those lemon almond bars look tempting. I’d say they would make a great dessert with some cream :)

  6. Chloe @ foodlikecake March 24, 2014 Reply

    I didn’t know how you could make lemon bars more perfect before now. An almond crumb topping seems to be the answer :-)

  7. Now you have me craving lemon! These bars look incredible my dear :)

  8. Carrie April 4, 2014 Reply

    I LOVE lemon bars, but there is a good chance I’d love these even more. And ginger in the filling?! Genius :)

  9. Ellen@BakeItWithBooze February 26, 2015 Reply

    Made these a few weeks ago and did my own take: substituted candied lemon rind for the ginger and added Licor 43 to the filling. Result: delicious! Rave reviews from all who sampled these — a big pan, so lots of happy folks. Great recipe and will post to our blog soon (with links back to BoB, of course)! Cheers, Jennifer!!!

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