Homemade Lemon Crumb Bars (Printer View)

Golden, buttery crumbs encase a bright, tangy lemon filling, creating a melt-in-your-mouth treat with delightful citrus zing.

# Components:

→ 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 (about 1-2 lemons)
09 - Zest of 1 lemon
10 - 1/4 cup all-purpose flour
11 - 1/2 teaspoon baking powder
12 - Pinch of salt

→ Optional Serving

13 - Powdered sugar for dusting

# Method:

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. Pour in melted butter and stir until moist and crumbly.
03 - Reserve 1/2 cup of the crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan.
04 - Bake crust for 10-12 minutes until lightly golden.
05 - While crust bakes, whisk eggs and 1 cup sugar in 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.
06 - Remove crust from oven. Pour lemon filling evenly over hot crust. Sprinkle reserved crumb mixture over filling. Return to oven and bake 20-25 minutes until filling is set and topping is lightly browned.
07 - 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.
08 - Once chilled, slice into squares. Dust with powdered sugar if desired before serving.

# Expert Advice:

01 -
  • The contrast between the zingy lemon filling and that melt in your mouth buttery topping hits every craveable note at once
  • They come together faster than most desserts but taste like you spent all afternoon baking
  • Perfect for bringing to gatherings because they travel beautifully and slice so cleanly
02 -
  • Patience during the chilling phase is non negotiable or you will end up with a mess instead of neat bars
  • Fresh lemon juice makes a dramatic difference compared to bottled stuff, it is worth the extra effort
  • The crumb topping should look uneven and rustic, do not try to spread it perfectly or it will not have that lovely texture
03 -
  • Zest your lemons before juicing them, it is much easier and you get more aromatic oils from the skin
  • Room temperature eggs whisk into the filling more smoothly, creating a silkier texture
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