Name: Lemon Crumb Bars (Buttery, Bright & Bakery-Style)
Ingredients: 2 ½ cups all-purpose flour; 1 cup granulated sugar; ¼ cup light brown sugar, packed; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup unsalted butter, cold and cubed; 1 large egg; Zest of 1 lemon; 1 cup granulated sugar; 3 tablespoons all-purpose flour; 3 large eggs; ¾ cup fresh lemon juice; Zest of 1 lemon

Ingredients

Scale

Crumb Base & Topping

2 ½ cups all-purpose flour
1 cup granulated sugar
¼ cup light brown sugar, packed
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, cold and cubed
1 large egg
Zest of 1 lemon

Lemon Filling

1 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
¾ cup fresh lemon juice
Zest of 1 lemon

Instructions

Step 1: Prepare the Pan and Oven

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Crumb Mixture

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and lemon zest. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the egg until just combined.

Step 3: Form the Base

Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 15 minutes until lightly set.

Step 4: Prepare the Lemon Filling

In a bowl, whisk together sugar and flour. Add eggs, lemon juice, and lemon zest, whisking until smooth and fully combined.

Step 5: Assemble and Bake

Pour the lemon filling evenly over the pre-baked crust. Sprinkle the remaining crumb mixture over the top. Bake for 30–35 minutes, or until the center is set and the top is lightly golden. Cool completely before slicing.

Notes

Use fresh lemon juice for the brightest flavor.
Cold butter is essential for a crumbly texture.
Do not overbake—the bars should be just set.
Cool completely before cutting for clean slices.