Homemade Lemon Crumb Bars (Printable Version)

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

# 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

# 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 flour, sugar, baking powder, and salt until evenly distributed.
03 - Pour melted butter into dry mixture and stir until moist and crumbly throughout.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan.
05 - Bake crust for 10-12 minutes until lightly golden.
06 - While crust bakes, whisk eggs and sugar together in a large bowl until well combined.
07 - Add lemon juice, lemon zest, flour, baking powder, and salt to egg mixture. Whisk until smooth and lump-free.
08 - Remove crust from oven. 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 allow to cool in pan for at least 1 hour at room temperature.
12 - Transfer to refrigerator and chill for at least 1 additional hour. Slice into squares and dust with powdered sugar if desired.

# Expert Suggestions:

01 -
  • The buttery crumb topping adds texture without overwhelming the tangy lemon center.
  • Chilling them transforms the filling into something creamy and almost custard like.
  • They slice cleanly and hold their shape, making them perfect for sharing or gifting.
  • You can make them a day ahead and they actually taste better after resting overnight.
02 -
  • Don't skip the chilling time or the bars will fall apart when you try to cut them.
  • Use fresh lemon juice, not bottled, because the flavor difference is impossible to hide in something this simple.
  • Press the crust down firmly so it doesn't crumble when you add the filling.
  • Let the crust cool slightly before pouring the filling if you want cleaner layers.
03 -
  • Line your pan with parchment paper that overhangs the edges so you can lift the whole block out and slice it on a cutting board.
  • Wipe your knife clean between cuts for bakery perfect squares.
  • Make a double batch and freeze half, they thaw beautifully and taste freshly made.
  • Taste your lemon juice before adding it, some lemons are more tart than others and you may need to adjust the sugar.
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