Homemade Lemon Crumb Bars (Printable)

Tangy lemon filling topped with golden buttery crumbs for a bright, sweet dessert that melts in your mouth.

# 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

→ 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.
04 - Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly into bottom of prepared pan.
05 - Bake 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. 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 filling is tart enough to make you blink but sweet enough to keep reaching for another square.
  • Buttery crumbs on top and bottom turn every bite into a textural moment you actually notice.
  • It comes together with pantry staples and tastes like you fussed over it for hours.
  • Chilling them transforms the texture into something clean and sliceable, almost like a lemon custard bar.
02 -
  • Pour the filling onto the hot crust, not a cooled one, or the layers won't bond and you'll get a soggy bottom.
  • Chilling is not optional, warm bars fall apart and taste mushy, cold bars are clean and bright.
  • If your filling looks too loose after baking, it will firm up completely in the fridge, trust the process.
03 -
  • Use a microplane to zest the lemon before juicing, it's easier and you won't waste any peel.
  • Line the pan with parchment in both directions so you can lift the whole slab out and slice on a cutting board.
  • If the filling seems runny, whisk in a tablespoon of cornstarch before pouring for extra insurance.
  • Wipe your knife clean between every cut for bakery-sharp edges and no dragging.
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