Homemade Lemon Crumb Bars (Printer-Friendly)

Tender lemon filling meets buttery golden crumbs for a bright, tangy treat with melt-in-your-mouth texture.

# 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

# How To Make It:

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 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 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 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 buttery crumbs add a satisfying crunch that contrasts beautifully with the silky lemon filling underneath.
  • You can whip up the batter in one bowl without a mixer, making cleanup a breeze even on your busiest days.
  • These bars hold their shape perfectly after chilling, so they slice cleanly and look bakery-ready every time.
  • The brightness of fresh lemon wakes up your taste buds and feels lighter than most heavy, overly sweet desserts.
02 -
  • Pour the lemon filling onto the crust while it's still hot from the oven, this helps the layers bond and prevents a gap from forming between them.
  • Don't skip the full chilling time, warm bars will fall apart when you try to slice them and the filling won't have that perfect custard-like consistency.
  • If your crumb topping sinks into the filling, your butter was too hot or you added the topping before the filling set slightly, let it cool for a minute next time.
  • Use fresh lemon juice instead of bottled, the flavor difference is dramatic and the zest adds an aromatic punch you can't fake.
03 -
  • Line your pan with parchment paper in both directions with overhang on all sides, this turns the whole slab into a lifting handle and makes slicing foolproof.
  • For extra lemony punch, add an additional teaspoon of lemon zest to the crumb topping before sprinkling it over the filling.
  • If you want picture-perfect edges, chill the bars overnight and use a sharp knife dipped in hot water and wiped dry between each cut.
  • Make a double batch and freeze half, these bars freeze beautifully for up to three months and thaw in the fridge overnight.
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