Homemade Lemon Crumb Bars (Printer-friendly)

Tangy lemon filling layered beneath buttery crumbs. A bright, sweet treat with melt-in-your-mouth texture.

# Required Ingredients:

→ 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 Steps:

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 until evenly distributed.
03 - Pour melted butter into dry mixture and stir until moist and crumbly in texture.
04 - Reserve 1/2 cup of crumb mixture for topping. Press remaining mixture evenly across bottom of prepared baking pan.
05 - Bake for 10 to 12 minutes until lightly golden brown.
06 - While crust bakes, whisk together eggs and 1 cup sugar in a large bowl until well combined. Add lemon juice, lemon zest, 1/4 cup flour, 1/2 teaspoon baking powder, and pinch of salt. Whisk until smooth and lump-free.
07 - Remove hot crust from oven and pour lemon filling evenly over surface.
08 - Sprinkle reserved crumb mixture evenly across lemon filling layer.
09 - Return pan to oven and bake for 20 to 25 minutes until filling is set and topping is lightly browned.
10 - Remove from oven and cool in pan for at least 1 hour. Transfer to refrigerator and chill for minimum 1 additional hour before slicing.
11 - Once fully chilled, slice into 16 equal squares. Dust with powdered sugar if desired before serving.

# Expert Suggestions:

01 -
  • The tangy lemon filling cuts through the buttery crumbs in a way that feels both indulgent and refreshing at once.
  • You can make these bars with pantry staples and a couple of fresh lemons, no fancy equipment or hard to find ingredients required.
  • They hold up beautifully in the fridge for days, which means you can sneak a cold square whenever the craving hits.
02 -
  • Pour the lemon filling onto the crust while it's still hot from the oven, this helps the layers bond together instead of separating when you cut them.
  • Don't skip the chilling time or the bars will be too soft to slice neatly, patience here makes all the difference in presentation.
  • If your filling looks too runny, whisk in a tablespoon of cornstarch before pouring it over the crust for extra insurance.
03 -
  • Use a sharp knife wiped clean between cuts to get perfect squares without dragging the filling.
  • Zest the lemons before juicing them, it's so much easier when the fruit is still whole.
  • If your crumb topping sinks into the filling, it means the filling was too hot when you sprinkled it on, let the crust cool for a minute next time.
Go back