Homemade Lemon Crumb Bars (Print Version)

Tender lemon filling with citrus zing beneath buttery golden 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

# 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 dry mixture and stir until moist and crumbly.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan.
05 - Bake for 10 to 12 minutes until lightly golden.
06 - In a large bowl, whisk together 2 eggs and 1 cup sugar 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 hot crust from oven and pour lemon filling evenly over it.
09 - Sprinkle reserved crumb mixture evenly over 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 pan for at least 1 hour.
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 citrus filling is bright enough to wake up your taste buds without being mouth-puckeringly sour.
  • The crumb topping doubles as the crust, so you only mix one dough and use it twice.
  • These bars slice cleanly after chilling, making them perfect for potlucks or gift boxes.
  • They keep beautifully in the fridge for days, and somehow taste even better on day three.
02 -
  • Don't skip the chilling time, warm bars will fall apart and the filling won't have that clean, sliceable texture.
  • Use fresh lemon juice and zest, bottled juice tastes flat and won't give you that vibrant citrus punch.
  • Press the crust firmly into the pan or it will crumble too much when you cut the bars.
03 -
  • Zest your lemons before juicing them, it's much easier and you won't waste any of that fragrant oil.
  • Use a bench scraper or a sharp knife wiped clean between cuts for bakery-perfect squares.
  • Double the recipe and bake in a 9x13-inch pan for a crowd, just add a few extra minutes to the bake time.
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