Homemade Lemon Crumb Bars (Print out)

Bright citrus filling topped with golden buttery crumbs. Easy dessert with tangy sweetness and tender texture.

# What You'll 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

→ 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.
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, or 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, or until filling is set and topping is lightly browned.
11 - Remove from oven and allow to cool in pan for at least 1 hour. Transfer to refrigerator and chill for at least 1 additional hour before slicing.
12 - Slice into squares and dust with powdered sugar if desired before serving.

# Expert Advice:

01 -
  • The crumb topping does double duty as both crust and topping, so you mix once and use it twice.
  • Fresh lemon flavor tastes like sunshine without being cloyingly sweet or artificially tangy.
  • They slice cleanly after chilling, making them perfect for potlucks or packaging up as gifts.
  • The texture contrast between creamy filling and crumbly layers is wildly satisfying.
02 -
  • Don't skip the chilling time or your bars will fall apart when you cut them, trust me, I tried once and ended up with lemon crumble instead of neat squares.
  • Pour the filling onto the hot crust right out of the oven so the layers bond together instead of separating later.
  • Use fresh lemon juice, not bottled, because the flavor difference is huge and worth the extra two minutes of squeezing.
03 -
  • Let your eggs and lemon juice come to room temperature before mixing so the filling whisks together smoother and bakes more evenly.
  • Press the crust firmly into the pan with the bottom of a measuring cup to get an even, compact layer that won't crumble apart.
  • Wipe your knife clean between each cut and dip it in hot water for the cleanest, prettiest slices.
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