Lemon Crumb Bars

Lemon crumb bars are the perfect blend of tart, sweet, and buttery goodness. With a soft, citrusy lemon filling nestled between layers of golden, crumbly crust, these bars are simple to make and impossible to resist. I love how each bite melts in my mouth with just the right amount of zing from the fresh lemon juice.

Why You’ll Love This Recipe

I love lemon crumb bars because they’re easy to whip up with pantry basics and fresh lemons, but they taste like something from a bakery. The crust doubles as the crumble topping, which saves time and effort. They’re great for spring and summer, but honestly, I make them year-round whenever I want something bright and satisfying. These bars also travel well, so I bring them to picnics, parties, and potlucks all the time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crumb crust and topping:

• All-purpose flour

• Granulated sugar

• Brown sugar

• Baking powder

• Salt

• Unsalted butter, cold and cubed

• Egg

• Vanilla extract

For the lemon filling:

• Sweetened condensed milk

• Fresh lemon juice

• Lemon zest

• Egg yolks

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, I mix flour, granulated sugar, brown sugar, baking powder, and salt. I cut in the cold butter with a pastry cutter or my fingers until the mixture looks like coarse crumbs.

3. I stir in the egg and vanilla extract until the dough starts to come together but still stays crumbly.

4. I press a little more than half of the crumb mixture into the bottom of the prepared pan to form the crust.

5. In another bowl, I whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.

6. I pour the lemon filling over the crust and spread it out evenly. Then I crumble the remaining crust mixture over the top.

7. I bake for 30–35 minutes or until the top is lightly golden and the center is set.

8. I let the bars cool completely, then refrigerate them for at least 1–2 hours before slicing for clean edges.

Servings and timing

This recipe makes about 12 bars. It takes 15 minutes to prep and 30–35 minutes to bake, plus chilling time. I usually allow at least 2 hours total from start to finish, including cooling.

Variations

Sometimes I add a handful of shredded coconut to the crumb mixture for a tropical twist. I’ve also mixed in a few crushed graham crackers with the flour for a deeper flavor. If I want a little more texture, I toss in chopped almonds or pecans into the topping. For a richer filling, I use an extra egg yolk or swirl in a bit of cream cheese.

Storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. They stay firm and flavorful when chilled. I don’t reheat these bars—they’re meant to be served cold or at room temperature. They also freeze well; I just wrap them tightly and thaw in the fridge overnight before serving.

FAQs

Can I use bottled lemon juice?

I’ve tried it, but fresh lemon juice gives a brighter, more natural flavor. I also love the added zest for extra lemon punch.

Why is my crumb topping too soft?

If the butter gets too warm, the topping can lose its crumbly texture. I keep everything cold and work quickly, especially in warm weather.

Do I have to chill the bars before serving?

Yes, chilling helps the lemon filling set so the bars slice cleanly. I’ve tried skipping this step, and they end up too soft and messy.

Can I double the recipe?

Absolutely—I double the ingredients and use a 9×13-inch pan. The baking time may need a few extra minutes, but it still works great.

Are these bars overly sweet?

They’re sweet but balanced by the tart lemon. If I want them less sweet, I reduce the sugar slightly in the crumb mixture.

Conclusion

Lemon crumb bars are one of those timeless treats I always come back to. They’re bright, buttery, and just the right mix of sweet and tangy. Whether I’m baking for a special occasion or just because I’m craving lemon, these bars never disappoint. They’re easy to make, easy to share, and even easier to love.

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