Homemade Lemon Crumb Bars (Printable)

Bright lemon filling topped with golden buttery crumbs for a tangy, melt-in-your-mouth treat.

# 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

# Directions:

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 texture forms.
04 - Reserve 1/2 cup of the crumb mixture for topping. Press remaining mixture evenly into the bottom of the prepared baking 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 hot crust from oven and pour lemon filling evenly over it.
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 allow to cool in the pan for at least 1 hour.
12 - Transfer to refrigerator and chill for at least 1 additional hour. Slice into 16 squares and dust with powdered sugar if desired.

# Expert Suggestions:

01 -
  • The bright lemon filling cuts through the richness of the buttery crumb in a way that feels balanced and clean, never cloying.
  • Everything comes together in one bowl at a time, no fussy steps or complicated techniques to worry about.
  • They taste even better the next day after theyve had time to chill and the flavors settle into each other.
  • You can make them ahead and keep them hidden in the fridge until youre ready to impress someone.
02 -
  • Do not skip the chilling step or the bars will be too soft to slice cleanly and the filling wont have that perfect creamy firmness.
  • Use fresh lemon juice, not bottled, because the flavor difference is enormous and worth the extra two minutes of squeezing.
  • Press the crust firmly into the pan or it will crumble apart when you try to cut the bars later.
03 -
  • Zest your lemons before juicing them because its nearly impossible to zest a juiced lemon without making a mess.
  • Line your pan with parchment paper that overhangs the sides so you can lift the whole block out and slice it on a cutting board instead of wrestling with it in the pan.
  • Taste your lemon juice before adding it, some lemons are sweeter than others and you may want to adjust the sugar slightly.
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