Homemade Lemon Crumb Bars (Printer-friendly)

Bright citrus filling meets buttery golden crumbs for a tangy, sweet treat.

# Ingredient List:

→ 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 for Serving

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 throughout.
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. 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 - 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 Tips:

01 -
  • The filling sets into this silky, tangy layer that tastes like biting into a lemon cloud without any of the fuss of curd or meringue.
  • The buttery crumbs on top and bottom give you texture in every bite, so it never feels one-note or too sweet.
  • You can make them ahead and pull them straight from the fridge when guests show up, no reheating or last-minute panic required.
02 -
  • Pour the filling onto the hot crust, not a cooled one, it helps the layers bond and prevents the filling from seeping under the crust.
  • If you skip the fridge time and try to cut them warm, the filling will smear and the bars will fall apart, patience here makes all the difference.
  • Use a microplane or fine grater for the zest and avoid the white pith underneath, it turns the filling bitter instead of fragrant.
03 -
  • Run your knife under hot water and wipe it dry between cuts, it glides through the filling and keeps the edges sharp and clean.
  • If your lemons aren't very juicy, roll them firmly on the counter before cutting, it breaks down the membranes and you'll get more juice with less effort.
  • For an extra crumbly topping, chill the reserved crumb mixture in the freezer for 10 minutes before sprinkling it over the filling, it stays in bigger clumps as it bakes.
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