Homemade Lemon Crumb Bars (Printer-Friendly)

Bright citrus filling meets buttery golden crumbs for a tangy, melt-in-your-mouth dessert.

# What You'll 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

# Step-by-Step Guide:

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, whisk together 1 cup flour, 1/2 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
03 - Pour melted butter into dry mixture and stir until moist and crumbly consistency forms.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared baking pan.
05 - Bake crust for 10-12 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 hot crust.
09 - Sprinkle reserved crumb mixture evenly over lemon filling.
10 - Return pan to oven and bake for 20-25 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 - Cut into squares and dust with powdered sugar if desired before serving.

# Expert Tips:

01 -
  • The crumb topping doubles as the crust, so you mix once and use it twice.
  • Fresh lemon juice makes the filling so vibrant it tastes like sunshine in every bite.
  • These bars slice cleanly after chilling, making them perfect for gifting or potlucks.
  • The balance of tart and sweet is just right, never too cloying or too sour.
02 -
  • Don't skip the chilling time or the filling will be too soft to cut into neat squares.
  • Use fresh lemon juice, not bottled, because the flavor difference is night and day.
  • Press the crust firmly into the pan so it doesn't crumble apart when you add the filling.
03 -
  • Bake the crust just until set, not golden brown, so it doesn't get too hard under the filling.
  • Whisk the filling thoroughly to avoid streaks of flour in the baked bars.
  • Chill overnight for the cleanest slices and the most developed flavor.
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