Lemon Crumb Bars (Printable)
Tangy lemon filling sandwiched between buttery crumb layers for the perfect sweet-tart treat.
# What You'll Need:
→ Crumb Mixture
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup granulated sugar
05 - 1 cup unsalted butter, cold and cubed
→ Lemon Filling
06 - 2 large eggs
07 - 1 cup granulated sugar
08 - 2 tablespoons all-purpose flour
09 - Zest of 2 lemons
10 - 1/3 cup freshly squeezed lemon juice
→ Optional Topping
11 - Powdered sugar for dusting
# How-To Steps:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together flour, baking powder, salt, and sugar. Add the cold cubed butter. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
03 - Press half of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Set aside the remaining crumb mixture for the topping.
04 - In a separate bowl, whisk the eggs until well combined. Add sugar, flour, lemon zest, and lemon juice; whisk until smooth.
05 - Pour the lemon filling over the crust in the pan, spreading evenly. Sprinkle the remaining crumb mixture evenly over the lemon filling.
06 - Bake for 32–35 minutes, or until the top is light golden and the filling is set.
07 - Allow to cool completely in the pan. Lift out using parchment, then cut into bars. Dust with powdered sugar before serving, if desired.
# Expert Advice:
01 -
- The buttery crumb topping creates this incredible texture contrast against the smooth, tangy lemon layer that makes every bite interesting
- These bars strike that perfect sweet-tart balance that keeps people coming back for just one more square
02 -
- I once rushed the cooling process and ended up with a beautiful but messy lemon crumb puddle that still tasted amazing but looked nothing like bars
- Cold butter creates better crumbs, but if it's so cold it starts hurting your fingers, let it sit on the counter for just five minutes before working with it
03 -
- The parchment paper overhang is your insurance policy, I've learned this the hard way after trying to grease pans and having the bottom stick
- Freshly grated zest makes such a difference that it's worth the extra effort, and microplanes make this task incredibly quick