Lemon Crumb Bars
These lemon crumb bars are a perfect balance of tangy lemon custard and buttery crumb crust, making them a delightful treat for any occasion.
Ingredients
Crust Ingredients
- 1 cup all-purpose flour For the crust
- 1/2 cup granulated sugar For the crust
- 1/2 cup unsalted butter, softened Room temperature for easy mixing
- 1/4 teaspoon salt Reduce to a pinch if using salted butter
- 1/2 teaspoon baking powder
Filling Ingredients
- 2 large eggs
- 1 cup granulated sugar For the filling
- 1/4 cup fresh lemon juice About 1–2 lemons
- 1 tablespoon lemon zest Freshly grated for best aroma
- 1/4 cup all-purpose flour For the filling
- to taste powdered sugar For dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment with a slight overhang for easy lifting.
- In a medium bowl, combine 1 cup flour, 1/2 cup granulated sugar, softened butter, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. Use a fork, pastry cutter, or your fingertips to mix until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. A flat-bottomed measuring cup helps compress it uniformly.
- Bake the crust for 15 minutes until the top is set and slightly golden. Remove from the oven but leave the oven on.
Making the Filling
- While the crust bakes, whisk the filling: in a bowl, beat 2 large eggs with 1 cup granulated sugar until smooth.
- Stir in 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1/4 cup flour. Mix until fully combined and streak-free.
Baking
- Pour the lemon filling evenly over the hot prebaked crust.
- Return the pan to the oven and bake for 20–25 minutes, or until the filling is set but still slightly jiggles in the center.
- Remove from the oven and let cool completely at room temperature — at least 1 hour.
- Once cool, dust generously with powdered sugar, lift from the pan using the parchment overhang, and cut into bars.
Notes
Short-term: Store cut bars in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days. Freezing: Wrap individual bars tightly in plastic wrap and place in an airtight container or freezer bag for up to 3 months.