Homemade Lemon Crumb Bars (Printable)

Bright lemon filling nestled beneath golden buttery crumbs creates these irresistible citrus bars 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 Steps:

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 crust for 10 to 12 minutes until lightly golden, then remove from oven.
06 - In a large bowl, whisk together eggs and 1 cup sugar 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 - 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 at room temperature.
12 - Transfer to refrigerator and chill for at least 1 additional hour before slicing.
13 - Cut into 16 equal squares. Dust with powdered sugar if desired before serving.

# Expert Advice:

01 -
  • The filling sets up into this perfect custard-like layer thats tangy without making your face scrunch up.
  • You get that satisfying crumble texture on top and bottom, so every bite has a little crunch.
  • It takes barely any effort but tastes like you spent all afternoon baking.
  • They slice cleanly once chilled, which means they actually look as good as they taste.
02 -
  • Do not skip the chilling time, I tried once and the bars fell apart into a lemony mess that tasted great but looked terrible.
  • Pour the filling onto the hot crust immediately, this helps the layers bond together instead of separating.
  • Use a sharp knife wiped clean between cuts for the neatest slices.
03 -
  • Zest your lemons before juicing them, its so much easier than trying to zest a juiced lemon half.
  • If your filling seems too thin, whisk in a tablespoon of cornstarch to help it set firmer.
  • Let your bars come to room temperature for about 10 minutes before serving if you want the flavors to open up a bit more.
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