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Lemon Crumb Bars

Lemon Crumb Bars are a perfect dessert for citrus lovers, featuring a buttery crumb crust and a luscious, tangy lemon filling.
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Equipment

  • 9x13-inch baking dish
  • Parchment paper
  • Mixing bowls (large and medium)
  • Hand or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Grater (for zesting)

Ingredients
  

  • For the Crust and Crumb Topping:
  • 3 cups all-purpose flour 375 g
  • 1 cup granulated sugar 200 g
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter 225 g, cold and cubed
  • 1 large egg
  • For the Lemon Filling:
  • 4 large eggs
  • 1 ½ cups granulated sugar 300 g
  • ½ cup freshly squeezed lemon juice 120 ml
  • 1 tbsp lemon zest
  • ½ cup all-purpose flour 65 g

Instructions
 

  • Prepare the Crust and Topping:
  • Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
  • Add the egg and mix until combined. The dough will be crumbly but should hold together when pressed.
  • Press half of the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Reserve the other half for the topping.
  • Make the Lemon Filling:
  • In a medium bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth.
  • Gradually whisk in the flour until fully incorporated.
  • Assemble the Bars:
  • Pour the lemon filling evenly over the crust.
  • Sprinkle the reserved crumb mixture over the top of the lemon filling, ensuring an even layer.
  • Bake:
  • Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the filling is set.
  • Remove from the oven and let the bars cool completely in the pan.
  • Once cooled, lift the bars out of the pan using the parchment paper and transfer them to a cutting board. Slice into squares or rectangles.

Notes

Fresh Lemons: For the best flavor, use freshly squeezed lemon juice and fresh zest. Avoid bottled lemon juice.
Chill Time: For cleaner cuts, chill the bars in the refrigerator for at least 30 minutes before slicing.