Homemade Lemon Crumb Bars (Printable View)

Tangy lemon filling nestled beneath buttery golden crumbs creates a perfectly balanced citrus 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 Garnish

13 - Powdered sugar for dusting

# How to Make:

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 of crumb mixture for topping. Press remaining mixture evenly into bottom of prepared baking pan.
05 - Bake crust for 10 to 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 hot crust from oven and pour lemon filling evenly over surface.
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 cool in pan for at least 1 hour at room temperature.
12 - Transfer to refrigerator and chill for at least 1 additional hour before slicing into squares. Dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The crust and topping are the same mixture, so theres less fuss and fewer bowls to wash.
  • That bright lemon flavor wakes up your taste buds without being too sweet or cloying.
  • They slice cleanly after chilling, making them perfect for sharing or packing up as gifts.
  • You can make them ahead and keep them tucked in the fridge for whenever a craving hits.
02 -
  • Dont skip the chilling time, cutting them warm will give you a gooey mess instead of clean squares.
  • Use fresh lemon juice, the bottled stuff tastes flat and chemical next to the real thing.
  • Press the crust down firmly so it doesnt crumble apart when you slice the bars later.
03 -
  • Zest your lemons before juicing them, its much easier when theyre whole.
  • If your filling seems runny, whisk in a tablespoon of cornstarch to help it set more firmly.
  • Line your pan with parchment paper with overhang on two sides so you can lift the whole block out and slice it on a cutting board.
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