Homemade Lemon Crumb Bars (Printable)

Bright citrus filling meets 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:

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 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 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 allow to cool in pan for at least 1 hour.
12 - Transfer to refrigerator and chill for at least 1 additional hour. Slice into squares and dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The crumb topping stays buttery and crisp even after chilling, giving you texture in every bite.
  • Lemon filling sets up creamy and smooth without being too sweet or too tart.
  • You can make these ahead and they actually taste better the next day.
  • Only one pan to clean and most of the work happens in two bowls.
02 -
  • Do not skip chilling the bars or they will fall apart when you try to cut them, no matter how set they look.
  • Pour the filling onto the hot crust right out of the oven so the layers bond together instead of separating later.
  • Use fresh lemon juice, not bottled, because the flavor difference is dramatic and bottled juice can taste bitter.
  • Press the crust firmly into the pan or it will crumble too much and not hold the filling properly.
03 -
  • Use a sharp knife wiped clean between cuts to get the neatest squares without dragging filling through the crumbs.
  • Let the butter cool for a minute after melting so it does not make the crumb mixture greasy or cause the sugar to dissolve too much.
  • Zest the lemon before juicing it, because trying to zest a juiced lemon is frustrating and messy.
  • If your filling looks too liquidy before baking, do not worry, it will set as it cools and chills.
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