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Easy & Buttery Lemon Crumb Bars (The Perfect Tangy Dessert)

A single square of bright yellow lemon crumb bars with a thick, textured crumb topping dusted with powdered sugar.
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Make these easy lemon crumb bars featuring a buttery shortbread crust, a bright, tangy lemon filling, and a sweet, crumbly topping. This simple recipe delivers a refreshing, crowd-pleasing dessert perfect for any gathering.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust and crumb topping: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Take out 1 1/2 cups of this crumb mixture and set it aside for the topping. To the remaining mixture in the bowl, add the egg yolk and vanilla extract. Mix until just combined into a soft dough.
  4. Press the dough evenly into the bottom of the prepared pan to form the crust. Bake the crust for 15 minutes until lightly golden.
  5. Prepare the lemon filling: While the crust bakes, whisk together 1 cup sugar, 1/4 cup flour, baking powder, and 1/4 teaspoon salt in a separate bowl.
  6. Add the 3 eggs, lemon juice, and lemon zest to the dry ingredients. Whisk until the filling is smooth and well combined.
  7. Pour the lemon filling evenly over the hot, pre-baked crust.
  8. Sprinkle the reserved crumb mixture evenly over the lemon filling.
  9. Return the pan to the oven and bake for 25 to 30 minutes, or until the topping is golden brown and the filling is mostly set (it will still jiggle slightly in the center).
  10. Let the bars cool completely in the pan on a wire rack. For clean slicing, chill the bars in the refrigerator for at least 2 hours before cutting.
  11. Once chilled, lift the bars out using the parchment overhang. Dust generously with powdered sugar before slicing into squares.

Notes

  • Chill the bars completely before slicing. This step is key for achieving clean, neat squares for your lemon crumb bars.
  • If you prefer a slightly thicker, oatier crust and topping, substitute 1/2 cup of the flour in the crust/crumb mixture with rolled oats.
  • Store leftover lemon crumb bars in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://completelyyummy.com/lemon-crumb-bars-easy-buttery-tangy-recipe/