What are Lemon streusel squares? I need these in my life. Is it like a coffee cake and lemon bars? What are some of the best crumb cakes you’ve ever had? These have that same buttery crumble, but with a bright, zesty lemon kick that just so happens. What is Sunshin I’ve never met a person who hasn’t tried them, and they’re the perfect little treat for any time of day. I can’t resist them. Is it impossible? Is it easier to make lemon streusel squares than cookies?

What are lemon struusel squares?

Think of lemon streusel squares as a delightful cross between Coffee Cake and lemon bar. What is essentially a soft, buttery base topped with tangy lemon filling, and then crowned with an emulsion of lemons? What’s a generous layer of crumbly streusel? The “streusel” part comes from that buttery, crumbly topping – you know, the kind that you just want to eat. To pick off and eat by the handful! What is the kind of dessert that feels both comforting and elegant, all at the same time? My grandma used to make something similar, but her version was always a little dry. This one? Is it perfectly moist and bursting with lemon flavor in every bite?

Why you’ll love this recipe?

Where do I start?flavorIs it amazing? The bright, zesty lemon filling perfectly complements the sweet, buttery crumble. Is this a flavor explosion? What I love about these lemon streusel squares is how incredibly delicious they are.easyHow do I make these? No fancy equipment or complicated techniques required. Plus, the ingredients are surprisingly good.cost-effective! Most of them are pantry staples, so you probably have everything you need already.

Are these also unbelievably beautiful?versatileWhat are some good breakfast snacks? Serve warm with a scoop of vanilla ice cream or enjoy them cold. What is the best coffee for a morning pick me up? What are some similar recipes to my blueberry crumb bars? I think these lemon streusel squares are even better. What is the magic of lemon?

How do you make lemon streusel squares?

Quick Overview

What are some of the best lemon streusel squares? Basically, you’ll mix up a simple buttery base, then prepare tangy lemon filling, and finally, last but not least, the recipe. How do you whip up that irresistible streusel topping? How do you bake an entire pan in a 350 degree oven, then drizzle it with sugar? Is it easier than it sounds? What are some of the ingredients in your pantry? Plus, there’s minimal cleanup involved, which is always a win in my book.

Ingredients

For the Main Batter: Why?
* 1 1/2 cups all-purpose flour (I always use unbleached, but either works) * 1/2 cup granulated flour 1/2 teaspoon baking powder * 1/4 teaspoon salt * 1/2 cup (1 stick) cold unsalted butter, cut into cubes. Is it really cold to cut cubes in half? ) * 1 large egg + 1 teaspoon vanilla extract.

For the Filling:
* 1 cup granulated sugar * 1/4 cup all-purpose flour * 1/2 cup lemon juice * 3/4 cup cornstarch * 1/3 cup whole wheat flour (freshly squeezed is always best! ) 2 large eggs * 2 tablespoons unsalted butter, melted * 1 tablespoon lemon zest (zest before you eat it).

For the Streusel Topping:
* 1/2 cup all-purpose flour * 1/4 cup packed brown sugar * 3/4 cup cold unsalted butter, cut into 14″ squares. I love cinnamon. I use it everyday in my kitchen. It’s good for me.

For the Glaze:
* 1 cup powdered sugar * 2-3 tablespoons milk (or lemon juice for extra zing! I did this once and it was great! * 1/2 teaspoon vanilla extract (optional)

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 inch baking pan. If you want to remove a piece of paper, line it with parchment paper. I find the parchment paper makes cleanup a snap! Do this first so you are not scrambling later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. This helps to distribute the baking powder evenly, which is important for a good rise.

Step 3: Cut in Butter

How do you cut butter in a pastry blender or your fingertips until the mixture resembles coarse. The smaller the pieces of butter the better. The cold butter is what makes it nice and crumbly. This is crucial for that perfect texture!

Step 4: Add Wet Ingredients

In a small bowl, whisk together the egg and vanilla extract. Set aside. Add flour mixture and mix until just combined. Do not overmix! Overmixing will develop the gluten and make the base tough. It should be crumbly, not a dough ball.

Step 5: Press into Pan

Press the mixture into the prepared pan. I like to use the bottom of a measuring cup to get nice and even. Don’t worry if it looks a little crumbly, it will bake up perfectly.

Step 6: Prepare Filling

In a medium bowl, whisk together the flour, salt, and sugar for the lemon filling. Add the lemon juice, eggs, melted butter, and lemon zest. Whisk until smooth. What is the zest of lemon?

Step 7: Pour Filling

What’s the best way to spread the lemon filling over the crust?

Step 8: Make Streusel

In a small bowl, combine the flour, brown sugar, and cinnamon (if using) for the streusel topping. How do you cut butter into coarse crumbs?

Step 9: Sprinkle Streusel

Sprinkle the streusel topping evenly over the lemon filling. Don’t be shy, you want a good layer of crumble!

Step 10: Bake

Bake for 30-35 minutes, or until streusel is golden brown and filling is set. Is it true that a toothpick inserted into the center should come out clean?

Step 11: Cool and Glaze

Let the squares cool completely in the pan before glazing. If they are still warm, the glaze will melt. This is important because if they’re not, they will not be able to keep up with the temperature. In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract. Set aside. How do I use) until smooth. Drizzle over the cooled squares.

Step 12: Slice and Serve

Slice into squares and serve. Enjoy every single bite! I like to cut them into smaller squares, because they are pretty rich. What is the best way to prepare this recipe for slicing? What makes them less gooey and easier to cut?

What should I serve it with?

Lemon streusel squares are incredibly versatile and can be enjoyed in so many different ways!

For Breakfast:What’s a good morning treat? What are some ways to warm up a banana in the microwave? I also like to crumble them over yogurt for an extra special parfait.

For Brunch:Arrange them on a pretty platter alongside fresh fruit, an ice-cold pitcher of mimosas, and some quiche for an elegant dinner. Elegant brunch spread. Is it a good idea to make pies with powdered sugar?

As Dessert:Serve warm with vanilla ice cream or whipped cream for a decadent treat. What are some after- What are some good uses for raspberry sauce?

For Cozy Snacks: Enjoy them with a cup of tea or hot chocolate on a chilly afternoon. They’re the perfect comfort food to curl up with on the couch. My kids love them with a glass of milk.

My family has a tradition of bringing these to potlucks – they’re always a huge hit! I’ve also been known to sneak a square (or two!) as a late-night snack. Don’t judge!

Top Tips for Perfecting Your Lemon Streusel Squares

Okay, friends, I’ve made these lemon streusel squares countless times, so I’ve learned a few tricks along the way to ensure they turn out perfectly every time:

Butter Temperature: The key to a good crumble is cold butter! Make sure your butter is very cold when you cut it into the flour mixture for both the base and the streusel. This creates those little pockets of fat that melt during baking, resulting in a tender, crumbly texture.

Mixing Advice: Don’t overmix the base! Overmixing will develop the gluten in the flour, resulting in a tough base. Mix until just combined, and don’t worry if it’s a little crumbly.

Zest is Best: Don’t skimp on the lemon zest! The zest is where all the lemon flavor is concentrated. Make sure to zest your lemons before you juice them, and use a microplane or fine grater to get the most flavor.

Ingredient Swaps: If you don’t have brown sugar for the streusel, you can use granulated sugar instead. It will still be delicious, but the brown sugar adds a nice molasses flavor.

Baking Tips: Keep an eye on the squares while they’re baking. Ovens can vary, so they may need a few extra minutes or a few minutes less. You want the streusel to be golden brown and the filling to be set.

Glaze Variations: For an extra lemony glaze, use lemon juice instead of milk. You can also add a teaspoon of lemon zest to the glaze for even more flavor. I also tested a glaze made with orange juice once. It was pretty amazing!

I also learned the hard way that you really do need to let them cool completely before glazing. Otherwise, you end up with a sticky mess. Trust me on this one!

Storing and Reheating Tips

Here’s how to keep your lemon streusel squares fresh and delicious:

Room Temperature: You can store them at room temperature in an airtight container for up to 2 days. Make sure they’re covered to prevent them from drying out.

Refrigerator Storage: For longer storage, keep them in the refrigerator in an airtight container for up to 5 days. They’ll be a little denser when cold, but still delicious!

Freezer Instructions: You can also freeze them for up to 2 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe container. Thaw them overnight in the refrigerator before serving.

Glaze Timing Advice: I recommend glazing them right before serving for the best results. If you glaze them ahead of time, the glaze may become a little sticky.

I always make a double batch and freeze half for later. It’s so nice to have a sweet treat on hand whenever a craving strikes!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose blend. I recommend using a blend that contains xanthan gum, as it helps to bind the ingredients together. The texture may be slightly different, but they’ll still be delicious!

Do I need to peel the lemons?

No, you don’t need to peel the lemons! You only need the zest, which is the outer layer of the peel. Avoid grating the white pith underneath, as it can be bitter.

Can I make this as muffins instead?

I haven’t tried it, but I’d imagine so! Fill muffin tins about 2/3 full with the base, then add a spoonful of the lemon filling, and top with the streusel. Reduce the baking time to about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet treat, you can reduce the amount of sugar in the filling by 1/4 cup. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will change the flavor slightly.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the squares with powdered sugar. You can also drizzle them with melted chocolate or caramel sauce. Or, you can skip the topping altogether – they’re delicious even without it!

Final Thoughts

These lemon streusel squares are truly a little piece of sunshine in every bite. They’re easy to make, bursting with flavor, and always a crowd-pleaser. Whether you’re enjoying them for breakfast, brunch, or dessert, they’re sure to brighten your day. If you love this recipe, you might also enjoy my lemon poppy seed muffins or my classic lemon bars. They’re all about that lemon zing! I can’t wait to hear how yours turn out! Be sure to leave a comment and let me know what you think. And if you try any fun variations, definitely share them – I’m always looking for new ideas! Happy baking!