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Homemade Lemon Crumb Bars: A Delightfully Tangy Treat for Any Occasion

A close-up, bright photo of a square piece of Homemade Lemon Crumb Bars showing the thick, bright yellow filling and golden crumb topping.
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Make these easy lemon crumb bars featuring a buttery shortbread base, a bright, tangy lemon filling, and a matching crumb topping. This recipe yields thick, flavorful squares perfect for gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar (for crust/crumb)
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1 cup granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 4 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup all-purpose flour (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust and crumb topping: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press two-thirds of this mixture evenly into the bottom of the prepared pan to form the base. Reserve the remaining one-third for the topping.
  4. Bake the crust for 15 minutes until lightly golden.
  5. While the crust bakes, prepare the lemon filling: In a separate bowl, whisk together the remaining 1 cup sugar and 1/4 cup flour.
  6. Add the eggs, lemon juice, and lemon zest to the sugar mixture. Whisk until just combined and smooth. Do not overmix.
  7. Pour the lemon filling evenly over the partially baked crust.
  8. Sprinkle the reserved one-third crumb mixture evenly over the lemon filling.
  9. Return the pan to the oven and bake for 30 to 35 minutes, or until the edges are set and the topping is golden brown. The center should be mostly set but may have a slight jiggle.
  10. Let the bars cool completely in the pan on a wire rack, about 2 hours, before lifting them out using the parchment overhang.
  11. Once cool, cut into 16 squares.

Notes

  • For the tangiest flavor, use fresh lemon juice rather than bottled.
  • Do not skip the cooling time; the filling sets as it cools, preventing runny bars.
  • If your topping browns too quickly, loosely tent the pan with foil for the last 10 minutes of baking.
  • Store leftover bars in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savoryskies.com/homemade-lemon-crumb-bars-a-delightfully-tangy-treat/