Homemade Lemon Crumb Bars (Print Version)

Bright, tangy lemon filling beneath buttery golden crumb topping. Melt-in-your-mouth texture perfect for any occasion.

# 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

# Cooking 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 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 until lightly golden.
06 - While crust bakes, whisk together eggs and 1 cup sugar until well combined in a large bowl.
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 - Once chilled, slice into squares and dust with powdered sugar if desired before serving.

# Expert Suggestions:

01 -
  • The filling sets into a soft, tangy layer that tastes like fresh lemonade in dessert form.
  • You make the crust and topping from the same simple mixture, so there is no juggling multiple bowls.
  • They slice cleanly after chilling, making them perfect for sharing or packing into containers.
  • The balance of sweet and tart wakes up your palate without overwhelming it.
02 -
  • Do not skip the chilling step or the filling will be too soft to slice cleanly, and you will end up with a messy heap instead of neat bars.
  • Use fresh lemon juice, not bottled, because the flavor is brighter and the acidity is more consistent, which affects how the filling sets.
  • Press the crust firmly into the pan or it will crumble apart when you cut the bars, leaving you with a loose, sandy base.
03 -
  • Line your pan with parchment paper that overhangs the edges so you can lift the entire slab out at once and slice it on a cutting board for the cleanest cuts.
  • Let the bars come to room temperature for about 10 minutes before serving if you want a softer, creamier texture that melts on the tongue.
  • Zest your lemons before juicing them, it is much easier to grate the zest off a whole lemon than to wrestle with a juiced half.
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