Easy Lemon Crumb Bars

A Bright, Beginner-Friendly Treat with Farmer Drew’s Tips

Now let me tell you a little something.

I was out early one spring morning, walking the fence line and sipping coffee from a chipped enamel mug, when the air caught that first citrusy edge of the season.

You know the one…it smells clean, sharp, and full of promise.

That same brightness is what I look for in a dessert when winter’s worn out its welcome.

And these Lemon Crumb Bars? They bring it in spades!

This recipe is one I recommend to every beginner baker I meet. It’s the kind that wins hearts at church picnics, gets scribbled down on index cards, and becomes part of a family’s baking rotation.

With a tender crumb crust, thanks to our Organic All Purpose Flour, and a lemon filling that strikes the perfect balance between sweet and tart, these bars are a go-to for any season, but especially when you want something simple and joyful.

Like Julia Child once said:
“A party without cake is just a meeting.”

Well, I say a spring without lemon bars is just mud season.

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Lemon Crumb Bars Ingredients

What You’ll Need to Make These Bright Bars

Crumb Mixture

• 2 1/2 cups Organic All Purpose Flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 large egg

Lemon Filling

• 1 cup granulated sugar
• 1/4 cup Organic All Purpose Flour
• 2 large eggs
• 1/2 cup freshly squeezed lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract

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How to Make Lemon Crumb Bars: Step-by-Step for Beginners

Getting That Crumb Just Right

1. Prep Your Pan
   Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment so you can lift the bars out easy as pie later on.
2. Mix the Crumb Base
   Grab a big bowl and whisk together your flour, sugar, baking powder, and salt. Toss in those cold butter cubes and work ‘em in with your fingers or a pastry cutter until you’ve got coarse crumbs. Add the egg last and mix until it’s crumbly but starting to hold together.
3. Press the Base
   Take about two-thirds of that crumb mixture and press it firmly into the bottom of your pan. This makes that buttery, sturdy foundation.
4. Make the Lemon Filling
   In a separate bowl, whisk together the sugar and flour first. Then add in eggs, fresh lemon juice, and vanilla extract. Whisk until smooth.
5. Assemble the Layers
   Pour the lemon filling right over your crumb base. Crumble the rest of that crumb mix evenly on top.
6. Bake
   Slide it into the oven and bake for 35 minutes. You’re looking for a lightly golden top and set filling that doesn’t jiggle too much in the middle.
7. Cool and Slice
   Let it cool completely in the pan. Once cooled, lift it out using the parchment, cut into bars, and get ready for compliments.

Storage Tip
Once cooled and sliced, store these bars in an airtight container in the fridge for up to 5 days. They taste even brighter the next day. Dust with powdered sugar before serving for a fancy touch.

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Bringing It All Together

A few tips from my farm kitchen:

• Make sure your butter is cold, that’s the secret to a good crumb.
• Don’t rush the cooling. I know it’s tempting, but letting these bars fully cool gives you those clean, sharp edges when you slice.
• Fresh lemon juice really does make a world of difference here.

This recipe is one you’ll come back to all spring (and beyond).

It’s a reminder that simple ingredients, when treated with care, can create something that feels downright magical.

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Lemon Crumb Bars FAQs

Wrapping It Up

These lemon crumb bars are more than just a sweet treat, they’re a bright spot on a rainy day and a gentle invitation to slow down and savor something homemade.

With simple ingredients, a few practical tips, and a little patience, you’ll end up with a tray of sunshine that makes every guest (and you) feel special.

We’d love to see how your bars turn out! Tag us on Instagram at #EarlyBirdFarm.

Happy baking!