Homemade Lemon Crumb Bars (Printer-friendly)

Citrus-filled bars with tender lemon filling and buttery golden crumb topping

# 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.
02 - In a medium bowl, combine flour, 1/2 cup sugar, baking powder, and 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 10-12 minutes until lightly golden.
06 - While crust bakes, whisk eggs and 1 cup sugar in large bowl until well combined.
07 - Add lemon juice, lemon zest, flour, baking powder, and 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 20-25 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 cutting.
12 - Cut into 16 squares and dust with powdered sugar if desired.

# Expert Advice:

01 -
  • The crumb topping stays crisp on top while the lemon filling sets into a smooth, tangy layer that slices clean every time.
  • You can make these bars completely in advance and keep them chilled, which means less stress when company shows up.
  • They taste bright and refreshing without being too sweet, so they work after a heavy meal or as a midday treat with coffee.
02 -
  • Pour the lemon filling onto the hot crust as soon as it comes out of the oven, because the heat helps the filling set evenly and bond with the base.
  • Do not skip the chilling time, or the bars will be too soft to slice neatly and the filling will smear instead of cutting clean.
  • If your crumb topping sinks into the filling, it means the filling was not thick enough, so next time try adding a tablespoon of cornstarch to the lemon mixture.
03 -
  • Use room temperature eggs so they whisk into the filling more smoothly and create a silkier texture.
  • Line your pan with parchment paper that hangs over the edges, and you will lift the bars out in one piece without any wrestling or broken corners.
  • Zest your lemons before juicing them, because trying to zest a juiced lemon is frustrating and messy and you will lose half the flavor.
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