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For the Crust and Crumb Topping:

2 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cubed

For the Lemon Filling:

3 large eggs

1 1/4 cups granulated sugar

1/2 cup freshly squeezed lemon juice

1 tablespoon lemon zest

1/4 cup all-purpose flour

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1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.

2. In a medium bowl, whisk together flour, sugar, and salt for the crust.

3. Cut cold butter into the flour mixture using a pastry blender or fingertips until coarse crumbs form.

4. Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan.

5. Bake the crust for 15–18 minutes, until lightly golden at the edges.

6. While crust bakes, whisk eggs and sugar together until smooth and well combined.

7. Stir in lemon juice and lemon zest, then whisk in flour until smooth.

8. Pour lemon filling evenly over the hot baked crust.

9. Sprinkle remaining crumb mixture evenly over the lemon layer.

10. Bake for 25–30 minutes, until topping is golden and filling is set with a slight jiggle in the center.

11. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.

Use freshly squeezed lemon juice for the brightest flavor.

Do not overbake; the center should have a slight wobble when removed from the oven.

Chilling is essential for clean, neat slices.

Store in an airtight container in the refrigerator for up to 5 days.

Bars can be frozen for up to 3 months; thaw in the refrigerator before serving.