Homemade Lemon Crumb Bars (Printable)

Bright citrus filling meets golden buttery crumbs in these tangy, melt-in-your-mouth squares.

# What You 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 Finishing

13 - Powdered sugar for dusting

# How To Make:

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. Stir until moist and crumbly throughout.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared baking pan.
05 - Bake crust for 10-12 minutes until lightly golden.
06 - In a large bowl, whisk together eggs and 1 cup sugar 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 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. Dust with powdered sugar if desired before serving.

# Expert Tips:

01 -
  • The tangy lemon filling balances perfectly with the buttery, crumbly topping, so every bite feels like sunshine.
  • It comes together in one bowl for the crust and one for the filling, which means less cleanup and more time enjoying them.
  • They taste even better the next day after chilling, making them perfect for preparing ahead when guests are coming.
02 -
  • Do not skip the chilling step, the filling needs that time in the fridge to firm up or the bars will fall apart when you cut them.
  • Use fresh lemon juice, not bottled, because the flavor difference is dramatic and bottled juice can taste flat or slightly bitter.
  • Press the crust firmly into the pan, loose crumbs will shift under the filling and create uneven layers.
03 -
  • Line your pan with parchment paper that overhangs the edges, then use it as handles to lift the whole batch out before slicing.
  • If your crumb topping looks too dry, add an extra tablespoon of melted butter, it should clump together when pinched.
  • For extra lemony punch, add an additional half teaspoon of zest to the filling, it amps up the aroma without adding acidity.
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