Homemade Lemon Crumb Bars (Printable)

Citrus-infused bars feature zesty lemon filling and buttery crumb topping for a perfect balance of sweet and tangy flavors.

# 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

# 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 the crust 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 to egg mixture. Whisk until smooth and lump-free.
08 - Remove crust from oven and pour lemon filling evenly over the hot crust.
09 - Sprinkle reserved crumb mixture evenly over the 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 the pan for at least 1 hour.
12 - Transfer to refrigerator and chill for at least 1 additional hour before slicing.
13 - Cut into squares and dust with powdered sugar if desired before serving.

# Expert Tips:

01 -
  • The crumb topping adds a buttery crunch that balances the creamy tang of lemon perfectly.
  • You can make these ahead and keep them chilled, which means less stress when company shows up.
  • The brightness cuts through heavy meals and feels like a reset for your taste buds.
02 -
  • If you skip the chilling step, the filling will smear and your bars will look messy, so be patient.
  • Always zest before juicing because trying to zest a squeezed lemon is nearly impossible and frustrating.
  • Pour the filling onto the hot crust immediately after baking to help the layers bond together.
03 -
  • Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest edges.
  • If your filling seems too runny, whisk in a tablespoon of cornstarch to help it set firm.
  • Taste your lemon juice before adding it, some lemons are sweeter than others, and you may want to adjust the sugar slightly.
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