Homemade Lemon Crumb Bars (Print version)

Tender lemon filling with buttery golden crumb topping offers bright, tangy sweetness in every bite.

# 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, whisk together 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 texture forms.
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 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 Tips:

01 -
  • The crumb topping adds a buttery crunch that makes every bite feel like a celebration of texture.
  • It uses simple pantry staples but tastes like you spent all day in the kitchen.
  • The bright lemon filling cuts through the richness in a way that feels refreshing, not heavy.
  • Theyre incredibly forgiving, so even if your filling wobbles a little, they still turn out perfect.
02 -
  • Dont skip the chilling time, the bars need it to firm up or theyll crumble into a delicious but messy pile.
  • Use fresh lemon juice, not the bottled stuff, the flavor difference is impossible to ignore.
  • Press the crust down firmly with your fingers or the back of a measuring cup so it doesnt fall apart under the filling.
  • If your filling looks runny after baking, give it extra time in the fridge, it will set up beautifully.
03 -
  • Run your knife under hot water and wipe it dry between cuts for clean, bakery-perfect edges.
  • Line your pan with parchment paper so the ends hang over the sides, then you can lift the whole block out and slice it on a cutting board.
  • If your lemons arent very juicy, roll them on the counter with firm pressure before cutting to release more juice.
  • Taste your lemon juice before adding it, some lemons are sweeter than others and you might want to adjust the sugar accordingly.
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