Homemade Lemon Crumb Bars (Printable)

Bright citrus layers with buttery golden crumbs create tangy sweetness in 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

→ Finishing

13 - Powdered sugar for dusting

# How to Make:

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.
04 - Reserve 1/2 cup of the crumb mixture for topping. Press remaining mixture evenly into the bottom of the prepared baking pan.
05 - Bake the crust for 10-12 minutes, or until lightly golden.
06 - While the crust bakes, whisk together eggs and 1 cup sugar until well combined in a large bowl.
07 - Add lemon juice, lemon zest, 1/4 cup flour, 1/2 teaspoon baking powder, and pinch of salt to the egg mixture. Whisk until smooth and lump-free.
08 - Remove crust from oven and pour lemon filling evenly over the hot crust.
09 - Sprinkle the reserved crumb mixture evenly over the lemon filling.
10 - Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and the topping is lightly browned.
11 - Remove from oven and allow to cool in the pan for at least 1 hour.
12 - Transfer to the refrigerator and chill for at least 1 additional hour before slicing.
13 - Once chilled, slice into squares and dust with powdered sugar if desired before serving.

# Expert Tips:

01 -
  • The tangy lemon filling balances perfectly with the sweet, crumbly topping, so every bite feels bright and indulgent without being overwhelming.
  • You only need one bowl for the crust and topping, which means less cleanup and more time to enjoy the end result.
  • These bars slice cleanly after chilling, making them perfect for potlucks, picnics, or just stacking neatly in a container for the week.
02 -
  • Do not skip the chilling time, because warm bars will fall apart when you try to cut them, and the filling needs that time in the fridge to firm up completely.
  • Use a hot, wet knife to slice the bars, wiping it clean between cuts, and you will get bakery-level edges instead of messy crumbles.
  • If your filling looks too runny before baking, whisk in a tablespoon of cornstarch to help it set, because some lemons are juicier than others and the consistency can vary.
03 -
  • Always zest your lemons before juicing them, because trying to zest a juiced lemon is like trying to peel a wet sock.
  • Press the crust firmly into the pan with the bottom of a measuring cup to get an even layer that bakes uniformly and supports the filling without cracking.
  • Let the bars come to room temperature for about 10 minutes before serving if you want the crumb topping to soften slightly and the lemon flavor to bloom.
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