Homemade Lemon Crumb Bars (Printable)

Tender lemon filling with citrus zing under golden buttery crumbs for bright tangy sweetness.

# 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

→ Finishing

13 - Powdered sugar for dusting

# Step-by-Step:

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 dry ingredients and stir until the mixture is moist and crumbly.
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 for 10 to 12 minutes, or 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. 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, or 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 Suggestions:

01 -
  • The crumb topping doubles as the crust, so you mix once and use it twice.
  • Fresh lemon juice makes the filling taste clean and bright, not artificial.
  • They slice cleanly after chilling, making them perfect for sharing or gifting.
  • The balance of tart and sweet feels refreshing without being cloying.
02 -
  • Do not skip the chilling time, or the bars will be too soft to slice neatly.
  • Pour the filling onto the hot crust immediately after baking to help it set evenly.
  • Use fresh lemon juice, not bottled, for the brightest flavor.
03 -
  • Press the crust firmly into the pan to prevent it from crumbling when you slice the bars.
  • If the filling seems too loose, whisk in a tablespoon of cornstarch before pouring it over the crust.
  • Let the bars come to room temperature for 10 minutes before serving for the best flavor and texture.
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