These luscious lemon streusel bars are a sure way to win friends and influence others. What sets this lemon bar recipe apart from others is how the creamy and tangy lemon filling is sandwiched between a sweet, crumble streusel.
And trust me when I say this one is the best. Combining the lemon filling which includes fresh squeezed lemon and grated zest with a streusel topping into one bar– wow, you’ll be blown away. This is definitely a dessert match made in Heaven.
In fact this delicious recipe is a must for our family. We are head over heals in love with fresh lemon–anything lemony. As in lemon poppy seed bread, lemon bundt cake, lemon tart with the most delicious lemon curd, and especially this lemon streusel bar recipe.
These lemon streusel bars are quick and easy to make. Combined with a streusel crust and topping while enjoying a layer of fresh lemony filling– you will be completely addicted to these bars after just one bite.
And since these bars can be made 1-2 days a head of time they are perfect for your next family gathering, work party, baby shower, or BBQ.
lemon streusel bar recipe
- dairy free butter— our go-to is Earth Balance Buttery Sticks (they have a soy free option too)
- gluten free all purpose flour— we use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- gluten free old fashioned rolled oats— Bob’s Red Mill Old Fashioned Oats are certified gluten free as well.
- lemons— fresh lemon juice and zest is the key to this recipe; never use anything bottled.
- helpful kitchen gadgets for this recipe— a lemon juicer is a must if you use fresh lemons often. This juicer is one of our favorite kitchen gadgets. And a pastry blender brings this streusel crust together in a snap.
frequently asked questions
can these bars be baked ahead of time
Yes! These bars can be baked, cooled, and refrigerated 1-2 days ahead of time. Most often we will bake a batch the night before be need them and refrigerate them until serving.
how do we store these bars
Tightly cover and refrigerate bars, these will last up to a week in the refrigerator– thou ours never last more than a day or two at the most. They are so good!
where can I find more of your recipes
We love sharing our gluten free and dairy free recipes with you. First, check out our cookbook,
more dessert recipes
- s’more cookie bars— these are definitely a dessert favorite among my followers. These ooey gooey bars taste so good. Give these a try too.
- crunchy crock-pot chex mix— who else loves a good, crunchy snack? This is a great recipe to enjoy at home during game night or when traveling. This safe snack goes fast in our home.
- homemade brownie bites— these mini brownie bites are perfect for company, your next BBQ, or work party. No one guesses they are gluten and dairy free.
- orange velvet bundt cake— this tropical recipe combines fresh orange zest with shredded coconut for a delicious cake with an orange glaze that brings everything together for an absolutely incredible slice
You must add these to your bake list… like now. And I’m not kidding or exaggerating– if you love lemon, you’ve just found your new favorite lemon recipe.
There are so many more delicious recipes on our website, Eating Gluten and Dairy Free. Did you know there are over hundreds of gluten free and dairy free recipes alone? And don’t forget our food travel guides.
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Eat well and feel well,
Lemon Streusel Bars
- ¾ c DF butter, softened see post for suggestions
- 1¼ c packed brown sugar
- 2 c GF DF all-purpose flour see post for suggestions
- 1½ c GF old fashioned rolled oats
- ¾ c sugar
- 2 tbsp GF DF all-purpose flour
- 2 eggs
- 3 tsp lemon zest
- ½ c juice of 2 large lemons- only use fresh lemon juice, nothing bottled
- Preheat oven to 350°.
- Place parchment paper in 9×9" glass baking dish.
- In a large bowl combine all crust and streusel ingredients. Mix well with a pastry blender until mixture resembles coarse crumbs. Reserve 1 ½ cups of streusel; set aside. Place remaining streusel in dish and press it down onto the bottom of the dish to create a crust. Set aside.
- For the filling, mix all ingredients well, then pour onto the crust.
- Place baking dish into the oven for 20 minutes.
- Remove from oven and sprinkle top of bars with remaining streusel. Then gently pat streusel into filling and bake 12 more minutes.
- Remove from oven and cool completely. These lemon streusel bars are best after they’ve been refrigerated overnight or for 6 hours. Cut into bars and serve.
- Cover and refrigerate any leftovers for 3-4 days.