Homemade Lemon Crumb Bars (Printable)

Tangy lemon filling beneath golden buttery crumbs. Bright citrus flavor with melt-in-your-mouth 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

→ 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.
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 of 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 hot crust from oven and pour lemon filling evenly over it.
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 cool in pan for at least 1 hour. Transfer to refrigerator and chill for at least 1 additional hour before slicing.
12 - Slice into squares and dust with powdered sugar if desired before serving.

# Expert Advice:

01 -
  • The citrus cuts through the buttery richness in a way that feels refreshing, not heavy.
  • You can make the whole thing in one bowl for the crust and another for the filling, no mixer needed.
  • They hold their shape beautifully when chilled, so slicing is clean and stress free.
  • The crumb topping adds texture that keeps every bite interesting.
02 -
  • Do not skip the chilling time or the bars will fall apart when you try to cut them.
  • Pour the filling onto the hot crust right out of the oven, it helps everything bind together as it bakes.
  • If your filling seems runny, whisk in a tablespoon of cornstarch before pouring.
03 -
  • Use a sharp knife wiped clean between cuts to get perfect squares every time.
  • Let the butter cool for a few minutes after melting so it does not start cooking the eggs when you mix the filling.
  • Press the crust down firmly with the bottom of a measuring cup to get an even layer that bakes uniformly.
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