Homemade Lemon Crumb Bars (Printable)

Citrus-infused bars with tender filling and buttery crumble topping. Bright, tangy sweetness in every bite.

# 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

→ Finishing

13 - Powdered sugar for dusting

# How to make it:

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 throughout.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan.
05 - Bake for 10-12 minutes until lightly golden. Remove from oven but keep at temperature.
06 - While crust bakes, whisk together 2 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 - Pour lemon filling evenly over hot crust from oven.
09 - Sprinkle reserved crumb mixture evenly over lemon filling layer.
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 - Slice into squares and dust with powdered sugar if desired before serving.

# Expert Suggestions:

01 -
  • The filling strikes that rare balance between tart and sweet without making your face scrunch up or tasting like candy.
  • The crumb topping adds buttery texture that beats a flat glaze any day, giving you something to sink your teeth into.
  • You can make them ahead and keep them cold, which means less stress when people show up hungry.
  • They slice clean after chilling, so you get neat squares instead of sticky messes on the serving plate.
02 -
  • Do not skip the chilling time or the bars will fall apart when you try to cut them, leaving you with delicious but messy rubble.
  • Pour the filling onto the hot crust right out of the oven so the layers bond together instead of separating later.
  • Use fresh lemon juice, bottled stuff tastes flat and medicinal, and you will notice the difference immediately.
03 -
  • Press the crust firmly into the pan with the bottom of a measuring cup to get an even layer that bakes uniformly.
  • Zest your lemons before juicing them, it is nearly impossible to zest a juiced lemon and you will end up frustrated.
  • Let the bars chill overnight if you have time, the flavor deepens and the texture becomes even more perfect.
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