Lemon Crumb Bars (Printable version)

Tangy lemon filling sandwiched between layers of buttery crumb crust for the perfect 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:

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 crust and topping creates this incredible textural contrast that makes every bite interesting
  • They strike that perfect balance between tangy and sweet that lemon lovers dream about
02 -
  • Cutting these bars before they are completely cool will give you a messy situation, so patience is your friend here
  • The crumb mixture should feel like wet sand when you press it into the pan, if it is too dry it will not hold together
03 -
  • If your butter starts softening while you are making the crumbs, pop the bowl in the freezer for ten minutes and start again
  • The surface should jiggle slightly like Jell-O when they are done, but not look wet or liquid

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