Homemade Lemon Crumb Bars (Printable)

Tender lemon filling with buttery crumb topping. Bright citrus flavor in every bite. Chilled and ready to serve.

# 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 in texture.
04 - Set aside 1/2 cup of crumb mixture for topping. Press remaining mixture evenly into the bottom of prepared baking pan.
05 - Bake crust for 10-12 minutes until lightly golden.
06 - While crust bakes, whisk together 2 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. Pour lemon filling evenly over hot crust.
09 - Sprinkle reserved crumb mixture evenly over lemon filling.
10 - Return pan to oven and bake for 20-25 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 crumbly and buttery even after chilling, giving you texture in every single bite.
  • Lemon filling sets firm enough to slice cleanly but stays creamy and custard like on your tongue.
  • You can make these ahead and keep them cold, so they are always ready when friends drop by.
  • The balance of tart and sweet feels bright without being too sharp or too sugary.
02 -
  • Don't skip chilling the bars, warm lemon filling is too soft to slice and you'll end up with a messy pile instead of neat squares.
  • Press the crust firmly into the pan or it will crumble apart when you cut the bars, I learned this after my first batch fell to pieces.
  • Use fresh lemon juice and zest, bottled juice makes the filling taste dull and artificial no matter how much sugar you add.
03 -
  • Line your pan with parchment paper and leave overhang on two sides so you can lift the whole block out and slice it on a cutting board instead of in the pan.
  • Wipe your knife clean between cuts with a damp towel, it keeps the edges sharp and the powdered sugar from smearing.
  • If your filling seems too runny, whisk in a tablespoon of cornstarch before pouring it over the crust, it will set firmer and slice even cleaner.
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