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Tangy Lemon Crumb Bars with Buttery Crust

Refreshing and tangy lemon bars featuring a crisp, buttery shortbread base and a smooth, citrus-forward filling.
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 cut into cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
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
Topping
  • 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 pan with greased parchment paper.
  2. Whisk flour, 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 forms. Press into the pan and bake for 15-18 minutes until golden.
  4. Whisk sugar, flour, lemon zest, juice, eggs, and baking powder in a large bowl until smooth.
  5. Pour the filling over the warm crust and bake for 20-25 minutes until set.
  6. Cool completely on a wire rack, then refrigerate for at least 2 hours before slicing and dusting with powdered sugar.

Notes

Store in an airtight container in the refrigerator for up to 4 days. For best results, chill completely before slicing.