Use cold butter to achieve the best crumbly texture in the crust and topping. Press the crust layer firmly into the baking dish to ensure a solid base for the filling. Fresh lemon juice and zest give the best flavor—avoid bottled juice if possible. Allow the bars to cool completely before slicing for clean edges.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup cold unsalted butter, cubed
1/2 teaspoon vanilla extract
2 large eggs
1 cup granulated sugar (for filling)
2 tablespoons all-purpose flour (for filling)
1/2 teaspoon baking powder
1/4 cup fresh lemon juice
1 tablespoon lemon zest
Directions
Preheat oven to 350°F. In a mixing bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in vanilla. Press two-thirds of this mixture into the bottom of a greased or parchment-lined 9×9-inch baking dish. Bake for 15 minutes. Meanwhile, whisk together eggs, 1 cup sugar, 2 tablespoons flour, baking powder, lemon juice, and lemon zest until smooth. Pour the lemon mixture over the hot crust. Crumble the remaining dough mixture over the top. Return to the oven and bake for 20–25 minutes until golden and set. Let cool completely before slicing into bars.
Additional Tips or Variations
Add shredded coconut to the crumble topping for a tropical twist. For a more intense lemon flavor, increase zest to 2 tablespoons. You can dust the cooled bars with powdered sugar for an elegant finish. Try swapping the lemon juice with lime or orange for a different citrus variation.
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