Lemon Crumb Bars (Print Version)
Tangy lemon filling meets buttery crumb layers for the ultimate sweet-tart treat.
# What You'll 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
# Steps:
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 and blend using a pastry cutter or your fingers 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. Reserve 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 Tips:
01 -
- The way the tangy lemon cuts through all that buttery sweetness is absolute magic
- These come together faster than you can preheat your oven, but they taste like you spent all day
- Perfect for everything from potlucks to late night kitchen cravings
02 -
- Room temperature lemons yield more juice, so let them sit on the counter for at least 20 minutes before squeezing
- These bars need to be completely cool before cutting or the filling will ooze everywhere
03 -
- If your butter starts warming up while youre making the crumbs, pop the bowl in the freezer for five minutes
- A microplane makes the finest, most evenly distributed zest without grabbing any bitter white pith