Lemon Crumb Bars (Print View)
Buttery crumb layers frame bright lemon filling in these sweet-tart bars finished with 35 minutes of baking.
# Ingredient List:
→ 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 Make:
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 texture contrast alone is worth it, that tender crust giving way to silky lemon filling
- They actually get better after a day in the fridge, so make ahead is your friend
- One bowl for the crumbs, one bowl for the filling, and you're practically done
02 -
- Don't press the crumb crust too hard or it becomes tough instead of tender
- The filling might still look slightly jiggly when you pull them out, but it sets as it cools
03 -
- Room temperature butter will not work for these crumbs, keep it cold until you're ready to mix
- Microplane your lemons for the finest zest, avoiding the bitter white pith underneath