Homemade Lemon Crumb Bars (Printable)

Zesty lemon filling beneath buttery golden crumbs creates a bright, tangy sweetness with tender texture.

# 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 Garnish

13 - Powdered sugar for dusting

# 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, 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 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 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 allow to 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 16 square bars. Dust with powdered sugar if desired.

# Expert Advice:

01 -
  • The filling sets into this perfect custardy layer that tastes like concentrated sunshine without being cloyingly sweet.
  • You can mix the whole thing by hand in under twenty minutes, no fancy equipment or tricky techniques required.
  • They hold their shape beautifully when chilled, making them easy to pack for picnics or wrap up as gifts.
  • The crumb topping adds a buttery, sandy texture that contrasts perfectly with the smooth lemon layer underneath.
02 -
  • Don't skip the chilling time or your bars will be too soft to cut into neat squares and the filling won't have that perfect sliceable texture.
  • Use freshly squeezed lemon juice and zest from real lemons, because bottled juice tastes flat and won't give you that bright, vibrant citrus punch.
  • Press the bottom crust firmly and evenly into the pan so it bakes uniformly and doesn't puff up in spots.
  • Pour the filling over the hot crust immediately after it comes out of the oven to help the layers bond together.
03 -
  • Line your pan with parchment paper that hangs over the edges so you can lift the whole slab out in one piece and slice it on a cutting board.
  • Wipe your knife clean between cuts and use a long, sharp blade for the neatest squares.
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon half.
  • Let the bars come to room temperature for about ten minutes before serving if you want a softer, creamier texture.
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