Homemade Lemon Crumb Bars (Printable)

Bright citrus filling topped with golden buttery crumbs for a perfect balance of tangy sweetness

# 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 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 the 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 to egg mixture. 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 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 - Cut into squares and dust with powdered sugar if desired before serving.

# Expert Suggestions:

01 -
  • The buttery crumb topping is crispy yet tender, giving you textural contrast that keeps you coming back for another bite.
  • Fresh lemon juice and zest shine through without any bitter aftertaste, making these feel bright rather than heavy.
  • They're foolproof for bakers of any skill level, and the whole process takes under three hours from mixing to slicing.
02 -
  • Don't skip the chilling time no matter how impatient you are, because a warm bar will crumble apart while a cold one will slice like butter.
  • The lemon filling will look slightly underbaked when you pull it out, but it continues to set as it cools and is perfect when fully chilled.
03 -
  • Reserve some of the crumb mixture before pressing it into the pan so your topping stays distinct and doesn't get soggy from the filling.
  • Use a serrated knife to cut these bars cleanly while they're still cold, wiping the blade between cuts for neat edges.
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