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Tangy Lemon Crumb Bars with Buttery Crust

Tangy and refreshing lemon bars with a buttery, crumbly crust, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup cold unsalted butter cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
Lemon Filling
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 3/4 cup fresh lemon juice
  • 4 large eggs
  • 1/2 teaspoon baking powder
Garnish
  • 1/4 cup powdered sugar for dusting

Equipment

  • 9x9-inch baking pan
  • Medium mixing bowl
  • Large mixing bowl
  • Pastry blender
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and line a 9x9-inch baking pan with greased parchment paper.
  2. Whisk 2 cups flour, 1/2 cup sugar, and salt in a bowl; cut in cold butter until the mixture resembles coarse crumbs.
  3. Stir in egg yolk and vanilla until dough comes together, then press evenly into the baking pan.
  4. Bake crust for 15-18 minutes until lightly golden and set.
  5. Whisk sugar, flour, and zest in a large bowl; add lemon juice and eggs, whisking until smooth.
  6. Pour the filling over the warm crust and bake for 20-25 minutes until set around the edges.
  7. Cool completely on a wire rack, then refrigerate for at least 2 hours.
  8. Lift from pan, slice into squares, and dust with powdered sugar before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.