Homemade Lemon Crumb Bars (Printable)

Tender lemon filling bursts with citrus beneath golden, buttery crumbs for a bright tangy sweetness.

# Ingredient List:

→ 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

# Directions:

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 the dry mixture and stir until moist and crumbly.
04 - Reserve 1/2 cup of crumb mixture for topping. Press remaining mixture evenly into the bottom of the 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 allow to cool in pan for at least 1 hour.
12 - Transfer to refrigerator and chill for at least 1 additional hour before slicing into squares. Dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The filling sets into this silky, tangy layer that tastes like lemon curd but with less fuss and no double boiler.
  • The crumb topping stays crisp on top and melts into buttery pockets where it meets the filling.
  • You can make them ahead and they actually taste better after a night in the fridge.
  • They are impressive enough for a party but simple enough to throw together on a whim.
02 -
  • Do not skip the chilling time, I tried cutting them warm once and they turned into a delicious but messy puddle.
  • Pour the filling onto the hot crust immediately so the layers bond together and you get that perfect texture contrast.
  • If your lemons are small or not very juicy, you might need three to get 1/4 cup of juice, so squeeze them before you start.
  • The topping will look sparse when you sprinkle it on, but it spreads as it bakes and creates the perfect crumbly cap.
03 -
  • Use a microplane to zest the lemon before you juice it, and you will get the most flavor without any bitter pith sneaking in.
  • Let the butter cool slightly after melting so it does not turn the crumb mixture greasy or clumpy.
  • Line your pan with parchment paper and leave an overhang so you can lift the whole slab out and slice it on a cutting board for the cleanest edges.
  • If your filling looks a little loose before baking, do not worry, it firms up beautifully as it cools and chills.
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