Lemon Crumb Bars (Printable)
Tangy lemon filling nestled between buttery crumb layers creates a perfectly balanced sweet-tart treat.
# What You 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 and blend using a pastry cutter or your fingers 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 to 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.
# Helpful Tips:
01 -
- The way the tart lemon cuts through all that buttery sweetness makes these impossible to eat just one of
- Theyre equally good straight from the fridge or slightly warmed, with that crumb topping getting a little toasty in the oven
02 -
- Cold butter is absolutely essential for that crumb texture—warm butter will just make a dough instead of those lovely separate pieces
- These need a full cooling period, ideally 2 hours at room temperature or 1 in the refrigerator, before you attempt to slice them
03 -
- If your lemons feel particularly thick skinned, add a bit more zest to really punch up that lemon flavor
- A vanilla bean added to the sugar a day before baking infuses these with a subtle, luxurious flavor that makes them taste even more special