Homemade Lemon Crumb Bars (Printable)

Bright lemon curd meets buttery crumble topping in these tangy, sweet bars with melt-in-your-mouth texture.

# 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, 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 crumb mixture for topping. Press remaining mixture evenly into the bottom of the 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 the hot crust.
09 - Sprinkle reserved crumb mixture evenly over the 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 allow to cool in pan for at least 1 hour.
12 - Transfer to refrigerator and chill for at least 1 additional hour before slicing into squares. Dust with powdered sugar if desired before serving.

# Expert Tips:

01 -
  • The balance between tart lemon and buttery crumbs feels like sunshine in every bite, no matter the season.
  • They slice cleanly after chilling, which means no messy servings and they look bakery perfect on a plate.
  • You can make them ahead and keep them cold until guests arrive, which saves you from last minute panic.
02 -
  • Do not skip the chilling time or your bars will be too soft to slice cleanly, and you will end up with a messy pile instead of neat squares.
  • Pour the filling onto the hot crust immediately after baking, because the heat helps the layers bond and prevents gaps or separation.
  • Use fresh lemon juice and zest, because bottled juice tastes flat and will not give you that bright, vibrant citrus punch.
03 -
  • Press the crust down firmly and evenly using the bottom of a glass or measuring cup, or you will end up with thin spots that bake too fast.
  • Wipe your knife clean and dip it in hot water between each cut for the sharpest, cleanest edges on every bar.
  • Let the bars chill for at least two hours total, because patience here is the difference between perfect squares and a crumbly mess.
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