Homemade Lemon Crumb Bars (Printable)

Tangy lemon filling beneath golden buttery crumbs. Bright citrus flavor with melt-in-your-mouth texture.

# 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

→ 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 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 baking pan.
05 - Bake crust for 10 to 12 minutes, or 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, or until filling is set and topping is lightly browned.
11 - Remove from oven and allow to cool in pan for at least 1 hour at room temperature.
12 - Transfer to refrigerator and chill for at least 1 additional hour before slicing into squares. Dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The contrast between the buttery crumb and tart lemon filling creates a balance that feels indulgent yet refreshing at the same time.
  • Everything comes together in one bowl with no fancy equipment, making it perfect for those days when you want homemade but dont want to fuss.
  • They hold up beautifully in the fridge for days, so you can slice off a square whenever the craving hits without any guilt or effort.
02 -
  • Do not skip the chilling time, I tried cutting them early once and they fell apart into a delicious but ugly puddle.
  • Use fresh lemon juice, not bottled, because the flavor difference is night and day and you will taste it in every bite.
  • Press the crust down firmly and evenly or it will bake unevenly and some spots will be too thick while others are too thin.
03 -
  • Line your pan with parchment paper that hangs over the edges so you can lift the whole slab out and slice it on a cutting board for cleaner, prettier squares.
  • Zest your lemons before juicing them, it is much easier to work with whole fruit than trying to zest a squeezed lemon half.
  • Let the bars chill overnight if you have the patience, the flavors deepen and meld in a way that makes them even better the next day.
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