Bright, creamy lemon filling sandwiched between buttery, crisp crumble topping and a tender crust. Perfect for dessert or an afternoon pick me up.
Lemon Crumb Bars
If you’ve ever wanted a lemon dessert with a zingy citrus flavor coupled with a buttery crust, lemon crumb bars might just become your new favorite. These cookie bars bring together a luscious lemon filling with a tender crumb topping for a perfect balance of sweet, savory, buttery and zesty.
Why You Will Love This Recipe
- A bright, tangy lemon flavor that makes every bite tasty and refreshing.
- Buttery, crumbly, crisp topping and tender crust sandwiched over creamy lemon filling.
- Made with simple ingredients, this recipe uses pantry staples you probably already have, so you don’t need a special trip to the store. The lemon bars look like they came from your favorite bakery but were made at home with love.
- These lemon bars are the perfect treat for parties, pot luck dinner, barbecues, and to add to your holiday cookie tins.
- Lemon crumb squares will earn you rave reviews from friends, family and whomever else you share them with.
What You Need to Make Lemon Crumble Bars
- 3 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1 cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon fresh lemons zest
- Lemon Filling
- 2 Tablespoons lemon zest, from 1-2 large lemons
- 1/2 cup lemon juice
- 1 can sweetened condensed milk, 14 oz. can
- 2 egg yolks
- 1 teaspoon vanilla extract
Step-by-Step Instructions to Make Lemon Crumble Bars
- Preheat the oven to 375. Prepare a 9-13″ baking pan with parchment paper or spray with cooking spray.
- Mix 1 teaspoon lemon zest into the granulated sugar and massage the zest and sugar so that the oils are released. This will give an extra burst of lemon flavor.
- In the bowl of a stand mixer fitted with a paddle attachment or a food processor, stir together the flour, sugar, baking powder and salt.
- Add the room temperature butter and pulse the food processor or mix with the mixer until the mixture resembles fine crumbs. You can also use a pastry cutter. Add the large whole egg and mix until incorporated.
- Pour 2/3rds of the crumble mixture into your prepared crust and press into the bottom of the pan. Bake at 375 for 10-12 minutes or until the crust is starting to brown. Remove from oven and pour over the filling.
- Filling: In a separate bowl mix together the sweetened condensed milk, lemon zest, lemon juice, vanilla extract and egg yolks. Pour over the pre-baked crust and spread evenly.
- Crumble the remaining crumb mixture over the top, of the lemon filling, you can squeeze the mixture together to make larger crumbs or just sprinkle the top with the crumbly mixture. Return the pan to the oven and bake at 375 F for an additional 20-25 minutes, the top with be golden brown and the filling set.
- Remove the pan from the oven, place on a wire rack and let cool to room temperature. Chill for a few hours or over night, the cut and serve.
Recipe Variations
- Mix shredded coconut into the crumb topping for a chewy, tropical twist.
- Swap the all-purpose flour for a gluten-free baking blend to keep this treat safe for gluten-sensitive friends.
- Add fresh or frozen blueberries into the lemon filling before baking for extra bursts of fruity sweetness.
- Include a teaspoon of grated fresh ginger in the crust for a warm spicy flavor or add chopped candied lemon and ginger to the crumb topping.
- Bake in a muffin tin for cute, bite-sized lemon crumb bars perfect for parties, pot luck, barbecues or even holiday cookie tins.
- Use almond flour in the crust, replacing part of the flour with almond flour adds a nutty flavor and a tender crumb texture.
- Drizzle with glaze, a simple powdered sugar and lemon juice glaze on top enhances the citrus flavor and adds makes the bars look extra special.
- Serve with fresh berries, a dollop of whipped cream or a scoop of vanilla ice cream.
Freezing & Storing Leftovers
Store these cookie bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week to keep them fresh and prevent the crumb topping from getting soggy.
Wrap the lemon crumb bars tightly in plastic wrap or foil and place them in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
Extra FAQs
Can I make lemon crumb bars in smaller pans?
Yes, you can halve the recipe and use an 8×8-inch pan. Adjust the baking time, as smaller pans may need less time to bake.
How do I prevent the crumb topping from burning?
Keep an eye on the bars during the last few minutes of baking, and if the crumbs brown too quickly, loosely tent the pan with aluminum foil.
Can I use other citrus fruits instead of lemon?
Absolutely—limes, oranges, or even grapefruit can be substituted for a different citrus twist. Adjust the sugar to taste as some fruits are sweeter and some more bitter.
Is it okay if the lemon filling is slightly jiggly after baking?
Yes, the filling will firm up as the bars cool.
Can I prepare the crust and topping ahead of time?
You can prepare the crumb mixture a day ahead and keep it covered in the fridge. Let it come to room temperature before pressing or sprinkling into the pan and onto the bars.
Looking for more lemon recipes?
Candied Lemon Pound Cake with Lemon Glaze
Until Next Time
I hope that you enjoyed these easy lemon crumb bars, an easy to make sweet treat that you can serve as a snack or desert. They are a beautiful combination of fresh citrus and comforting, buttery crumbs. Whether it’s a casual snack or a charming dessert for guests, these bars have a way of bringing a little sunshine to your day. Enjoy and have a wonderful day.
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Lemon Crumb Bars
Bright, creamy lemon filling sandwiched between buttery, crisp crumble topping and a tender crust. Perfect for dessert or an afternoon pick me up.
- Total Time: 0 hours
- Yield: 12-16 squares 1x
Ingredients
1 cup granulated sugar
1 tsp. baking powder
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon fresh lemons zest
Lemon Filling
2 Tablespoons lemon zest, from 1-2 large lemons
1/2 cup lemon juice
1 can sweetened condensed milk, 14 oz. can
2 egg yolks
Instructions
Preheat the oven to 375. Prepare a 9-13″ baking pan with parchment paper or spray with cooking spray.
Mix 1 teaspoon lemon zest into the granulated sugar and massage the zest and sugar so that the oils are released. This will give an extra burst of lemon flavor.
In the bowl of a stand mixer fitted with a paddle attachment or a food processor, stir together the flour, sugar, baking powder and salt.
Add the room temperature butter and pulse the food processor or mix with the mixer until the mixture resembles fine crumbs. You can also use a pastry cutter. Add the large whole egg and mix until incorporated.
Pour 2/3rds of the crumble mixture into your prepared crust and press into the bottom of the pan. Bake at 375 for 10-12 minutes or until the crust is starting to brown. Remove from oven and pour over the filling.
Filling
In a separate bowl mix together the sweetened condensed milk, lemon zest, lemon juice, vanilla extract and egg yolks. Pour over the pre-baked crust and spread evenly.
Crumble the remaining crumb mixture over the top, of the lemon filling, you can squeeze the mixture together to make larger crumbs or just sprinkle the top with the crumbly mixture. Return the pan to the oven and bake at 375 F for an additional 20-25 minutes, the top with be golden brown and the filling set.
Remove the pan from the oven, place on a wire rack and let cool to room temperature. Chill for a few hours or over night, the cut and serve.
- Prep Time: 10
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Bakes
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