Homemade Lemon Crumb Bars (Printable)

Bright lemon filling beneath buttery golden crumbs for tangy, sweet perfection.

# 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 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 baking pan.
05 - Bake crust 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 before slicing.
13 - Cut into squares and dust with powdered sugar if desired before serving.

# Expert Tips:

01 -
  • The filling stays creamy and bright without being too sweet or too tart.
  • You use one simple mixture for both the crust and the crumb topping, so theres less cleanup and no extra bowls.
  • They slice cleanly after chilling and hold up beautifully on a dessert platter.
  • Everyone always asks for seconds, even people who say they dont like lemon desserts.
02 -
  • Do not skip chilling the bars; warm lemon filling will smear and fall apart when you try to cut it.
  • Use fresh lemon juice, not the bottled kind, or the flavor will taste flat and artificial.
  • Press the crust down firmly so it does not crumble when you slice the bars later.
  • If your filling looks too runny, whisk in a tablespoon of cornstarch before pouring it over the crust.
03 -
  • Let your butter cool for a minute after melting so it does not cook the eggs when you make the filling.
  • Line your pan with parchment that hangs over the sides so you can lift the whole sheet out and slice on a cutting board instead of in the pan.
  • Zest your lemons before you juice them; it is much easier when the fruit is still whole.
  • If the crumb topping looks too dry and will not clump, add another tablespoon of melted butter.
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