Homemade Lemon Crumb Bars (Printable)

Citrus-filled bars with tender lemon center and buttery golden crumb topping for zesty sweetness

# 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

# How-To:

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 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 - Slice into bars and dust with powdered sugar if desired before serving.

# Expert Hacks:

01 -
  • The filling strikes that perfect balance between tart and sweet, waking up your taste buds without making you pucker.
  • Buttery crumbs on top and bottom create texture that keeps every bite interesting, never one-note or boring.
  • It comes together with pantry staples and tastes like you fussed over it for hours, which makes it perfect for unexpected guests.
  • Chilling them transforms the texture into something silky and clean, almost like a lemon cloud trapped between crumbles.
02 -
  • Always pour the filling onto the hot crust, never a cooled one, or you risk uneven baking and a soggy bottom layer.
  • Resist the urge to skip the chilling step, as it transforms the texture from loose and fragile to firm and sliceable.
  • If your filling seems too runny, whisk in a tablespoon of cornstarch before pouring to guarantee a clean cut every time.
03 -
  • Use a microplane to zest your lemons, avoiding the bitter white pith, and your filling will taste cleaner and brighter.
  • Let the bars sit overnight in the fridge if you can, the flavors deepen and the texture becomes almost creamy.
  • Wipe your knife with a damp cloth between each cut to keep the edges sharp and the powdered sugar from smearing.
Return