Ingredients:

  • 2 cups (250g) All-Purpose Flour
  • ½ cup (100g) Granulated Sugar
  • ¾ cup (170g, 1 ½ sticks) Cold Unsalted Butter, cut into small cubes
  • 1 teaspoon (5g) Baking Powder
  • ¼ teaspoon (1g) Salt
  • 2 Large Eggs
  • 1 cup (200g) Granulated Sugar
  • ½ cup (120ml) Fresh Lemon Juice, from about 3-4 lemons
  • 2 tablespoons (10g) Lemon Zest, from about 2 lemons
  • 2 tablespoons (16g) All-Purpose Flour
  • Powdered Sugar (for dusting, optional)

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine flour, sugar, baking powder, and salt in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor.
  3. Press approximately 2/3 of the crumble mixture firmly into the bottom of the prepared pan.
  4. In a separate bowl, whisk together eggs, sugar, lemon juice, lemon zest, and flour until smooth.
  5. Pour the lemon filling evenly over the pressed base. Sprinkle the remaining crumble mixture over the lemon filling.
  6. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and the filling is set. The center may still jiggle slightly.
  7. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 16 bars.
  8. Dust with powdered sugar before serving (optional).