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Best Homemade Lemon Crumb Bars Recipe

Four square slices of homemade lemon crumb bars featuring a bright yellow filling and a golden, sugary crumb topping.
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Make bakery style lemon bars from scratch with a buttery shortbread base, a tangy lemon filling, and a perfect crumb topping. This recipe delivers bright lemon dessert ideas that are simple to prepare.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1/4 cup cold water
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 1 teaspoon baking powder
  • 4 large eggs (for filling)
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup all-purpose flour (for topping)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 teaspoon salt (for topping)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Prepare the Shortbread Base: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and cold water until the dough just comes together. Press the dough evenly into the bottom of the prepared pan. Bake the crust for 15 minutes until lightly golden.
  4. Prepare the Lemon Filling: While the crust bakes, whisk together 1 1/2 cups sugar, 1/4 cup flour, and baking powder in a separate bowl. Add the 4 eggs, lemon juice, and lemon zest. Whisk until completely smooth. This creates your perfect lemon filling.
  5. Pour the lemon filling mixture evenly over the hot, partially baked crust.
  6. Prepare the Crumb Topping: In a small bowl, combine 1 cup flour, brown sugar, and 1/2 teaspoon salt. Cut in the remaining 1/2 cup cold butter until crumbly.
  7. Sprinkle the crumb topping evenly over the lemon filling.
  8. Bake for 35 to 40 minutes. The filling should be set, and the topping should be golden brown. Avoid overbaking, as this can cause weeping.
  9. Cool the bars completely on a wire rack before cutting. Cooling fully helps the filling set properly.
  10. Once cool, lift the bars out of the pan using the parchment overhang and cut into squares.

Notes

  • For a stronger lemon flavor, use the zest of two lemons instead of one.
  • To prevent a soggy bottom, pour the filling over the crust immediately after the crust finishes its initial bake.
  • If you want a gluten free option, substitute the all-purpose flour in the crust and topping with a 1:1 gluten-free baking blend.

Nutrition

Find it online: https://www.purecookingjoy.com/homemade-lemon-crumb-bars-recipe/

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