Homemade Lemon Crumb Bars (Print Version)

Tangy lemon filling beneath golden buttery crumbs creates the perfect sweet-tart dessert for any occasion.

# 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 throughout.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared baking pan.
05 - Bake 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 hot crust from oven and pour lemon filling evenly over surface.
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 at room temperature.
12 - Transfer to refrigerator and chill for at least 1 additional hour before slicing into bars. Dust with powdered sugar if desired before serving.

# Additional Tips::

01 -
  • The filling sets up silky and tangy without being too sweet, and the crumb topping adds that buttery crunch you didn't know you needed.
  • You can make these with pantry staples and a couple of lemons, no special equipment or tricky techniques required.
02 -
  • Don't skip the chilling time, warm bars will fall apart and the filling won't slice cleanly no matter how sharp your knife is.
  • Pour the filling over the crust while it's still hot from the oven, this helps the layers bond and prevents separation.
03 -
  • Use a sharp knife wiped clean between cuts to get neat, bakery-style squares without dragging the filling.
  • If your filling seems runny, whisk in a tablespoon of cornstarch before pouring it over the crust, it'll set firmer and slice even cleaner.
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