Homemade Lemon Crumb Bars (Printable Version)

Tender lemon filling beneath golden buttery crumbs with bright citrus flavor

# What You Need:

→ Crust and Crumb Topping

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, melted

→ Lemon Filling

06 - 2 large eggs
07 - 1 cup granulated sugar
08 - 1/4 cup fresh lemon juice
09 - Zest of 1 lemon
10 - 1/4 cup all-purpose flour
11 - 1/2 teaspoon baking powder
12 - Pinch of salt

→ Optional Garnish

13 - Powdered sugar for dusting

# How-To:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan or line with parchment paper for easy removal.
02 - In a medium bowl, combine 1 cup flour, 1/2 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
03 - Pour melted butter into the dry mixture and stir until moist and crumbly.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into the bottom of the prepared pan.
05 - Bake crust for 10 to 12 minutes until lightly golden.
06 - While crust bakes, whisk together eggs and 1 cup sugar in a large bowl until well combined.
07 - Add lemon juice, lemon zest, 1/4 cup flour, 1/2 teaspoon baking powder, and pinch of salt to egg mixture. Whisk until smooth and lump-free.
08 - Remove crust from oven and pour lemon filling evenly over the hot crust.
09 - Sprinkle reserved crumb mixture evenly over the lemon filling.
10 - Return pan to oven and bake for 20 to 25 minutes until filling is set and topping is lightly browned.
11 - Remove from oven and cool in pan for at least 1 hour. Transfer to refrigerator and chill for at least 1 additional hour before slicing.
12 - Slice into squares and dust with powdered sugar if desired before serving.

# Expert Advice:

01 -
  • The crumb topping adds a shortbread-like richness that balances the tart lemon filling perfectly.
  • It comes together quickly with pantry staples and tastes like you fussed for hours.
  • Every bite delivers that ideal contrast between creamy, tangy filling and crumbly, golden crust.
02 -
  • Do not skip the chilling time, warm bars will fall apart and the filling won't have that perfect sliceable texture.
  • Pour the filling onto the hot crust immediately after baking, this helps the layers bond and prevents a gap from forming.
  • Use a sharp knife wiped clean between cuts to get neat, professional-looking squares.
03 -
  • Press the crust down firmly with the bottom of a measuring cup to get an even, compact base that won't crumble.
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll waste the oils.
  • Line your pan with parchment in both directions so you can lift the whole slab out and slice on a cutting board for cleaner edges.
Go Back