Homemade Lemon Crumb Bars (Printable)

Bright citrus filling meets buttery golden crumbs in these tender, tangy bars that melt in your mouth with every bite.

# Ingredient List:

→ 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 Steps:

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 in texture.
04 - Reserve 1/2 cup of crumb mixture for topping. Press remaining mixture evenly into the bottom of prepared baking pan.
05 - Bake for 10 to 12 minutes until lightly golden brown.
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 into 16 bars. Dust with powdered sugar if desired.

# Expert Advice:

01 -
  • The filling stays tender and barely requires any fussing once you pour it over that golden crust.
  • They taste even better the next day after the flavors settle, so make them ahead without guilt.
  • One batch yields enough for sharing, a potluck, or sneaky midnight snacking straight from the fridge.
02 -
  • Don't skip the crust pre-bake step; it prevents a soggy bottom and ensures the base stays crispy beneath the custard-like filling.
  • The filling will look a little loose when you first pour it, but it sets completely once chilled and creates that perfect sliceable texture.
03 -
  • Room-temperature eggs whisk into the sugar more smoothly and incorporate more air, which helps the filling set with a slightly fluffy texture.
  • If you zest your lemon before juicing it, you'll get more zest and lose less juice to the knife.
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