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.


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

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.


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.


Lemon Crumb Bars FAQs

What kind of lemons should I use?

Freshly squeezed lemon juice is best. Meyer lemons work great if you want a slightly sweeter, more floral flavor. Regular lemons give that classic, bold tartness.

Can I use bottled lemon juice instead?

You can, but I don’t recommend it. Bottled juice lacks that fresh zing and can make the filling taste flat. Fresh is worth the squeeze.

Do I need to use parchment paper?

It’s not strictly required, but it makes life a lot easier when lifting and slicing the bars. You’ll get nice, clean edges without wrestling with the pan.

How do I know when they’re done baking?

The top should be lightly golden, and the center should no longer jiggle when you gently shake the pan. That’s your sign they’re set and ready.

Can I freeze lemon crumb bars?

Sure can. Wrap them tight and freeze for up to 2 months. Thaw in the fridge overnight when you’re ready to enjoy.

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!

Lemon Crumb Bar

These Lemon Crumb Bars are the perfect treat for beginner bakers — bright, buttery, and irresistibly simple. Featuring Early Bird Farm & Mill’s Organic All Purpose Flour, they deliver a tender, crumbly texture with a classic sweet-tart lemon filling. A foolproof dessert that tastes like sunshine!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine Baking
Servings 12 bars

Equipment

  • Mixing Bowls
  • 9×9-inch baking pan
  • Whisk
  • Zester (optional)

Ingredients
  

Crumb Mixture

  • 2 1/2 cups Organic All Purpose Flour Feature ingredient
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp 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 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper for easy removal.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter and use fingers or a pastry cutter to mix until coarse crumbs form. Add the egg and mix until crumbly but starting to come together.
  • Press about two-thirds of the crumb mixture into the prepared pan to form an even base layer.
  • In another bowl, whisk together sugar and flour. Add eggs, lemon juice, and vanilla extract. Whisk until smooth and fully combined.
  • Pour lemon filling over the base. Crumble the remaining crumb mixture evenly on top.
  • Bake for 35 minutes, or until the top is lightly golden and the filling is set. Let cool completely in the pan.
  • Once cooled, lift out using parchment, cut into bars, and enjoy!

Notes

Dust with powdered sugar before serving for an elegant finish. Bars can be stored in the refrigerator for up to 5 days.
Keyword Beginner-friendly, Easy baking, Flour-based recipes, Lemon bars
Tried this recipe?Let us know how it was!
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