Homemade Lemon Crumb Bars (Printable)

Tangy lemon filling topped with buttery crumbs for a bright, melt-in-your-mouth dessert that's simple to prepare.

# 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

→ Optional 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, 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 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. 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 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. Transfer to refrigerator and chill for at least 1 additional hour before slicing.
12 - Cut into squares and dust with powdered sugar if desired before serving.

# Expert Advice:

01 -
  • The buttery crumb topping is shatteringly tender and melts the second it hits your tongue.
  • Every bite balances sharp lemon with just enough sweetness to make your eyes close in contentment.
  • It requires no fancy equipment or ingredients you have to hunt down at specialty stores.
  • The bars hold their shape beautifully, making them perfect for sharing or gifting without fear of a messy disaster.
02 -
  • Always pour the filling onto the hot crust straight from the oven, or the layers won't bond and you'll end up with a crumbly mess when you cut them.
  • Chilling the bars fully is not optional, the filling needs that time to firm up or it will ooze and smear across your cutting board.
  • Use fresh lemon juice, not bottled, because the flavor difference is so dramatic it can make or break the whole recipe.
03 -
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll save yourself the frustration.
  • Let the bars chill overnight if you can, the filling becomes even more velvety and the flavors deepen and marry together beautifully.
  • Use a bench scraper or a thin, sharp knife dipped in hot water to cut the bars into perfect, professional-looking squares.
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