Homemade Lemon Crumb Bars (Printable)

Bright citrus filling bursts beneath buttery golden crumbs for a tangy, sweet treat that melts in your mouth.

# 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

→ Optional Garnish

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 pan.
05 - Bake for 10-12 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 20-25 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.
13 - Slice into squares and dust with powdered sugar if desired before serving.

# Expert Hints:

01 -
  • The crumb topping gives you buttery, golden texture in every single bite without any fuss.
  • Lemon filling is tangy enough to wake up your taste buds but sweet enough to feel like dessert.
  • They chill beautifully, so you can make them a day ahead and pull them out when company arrives.
  • One pan, simple steps, and everyone thinks you spent hours in the kitchen.
02 -
  • Do not skip the pre-bake on the crust or the bottom will turn gummy under all that lemon.
  • Let them chill completely before cutting, or the filling will smear and the bars will fall apart.
  • Fresh lemon juice is non-negotiable, bottled juice tastes flat and kills the brightness.
03 -
  • Zest your lemons before juicing them, it is almost impossible to zest a squeezed lemon half.
  • Let the bars come to room temperature for five minutes after chilling if you want the filling to taste even brighter.
  • Press the crust firmly into the corners so you do not end up with thin spots that burn.
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