Lemon Crumb Bars are a delightful balance of tangy and sweet, with a buttery crumb topping that melts in your mouth. The zesty lemon filling bursts with bright, refreshing flavor, perfectly complementing the rich, golden crust. In just 15 minutes of prep and under 30 minutes of baking, you’ll create a treat that’s as easy to make as it is irresistible. These bars are ideal for any occasion, from casual gatherings to elegant dessert spreads.
After a brief 4-hour cooling time, each bite offers a satisfying contrast of textures—crispy on top, soft and gooey inside. Packed with 401 calories per bar, they’re a decadent yet wholesome indulgence. Share them with friends or savor one yourself; these bars are sure to brighten your day.
Ingredients for Lemon Crumb Bars
- Crust:
- 2 ⅓ cups (291 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar (firmly packed)
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 12 Tablespoons (170 g) unsalted butter (melted and cooled until no longer hot to the touch)
- Lemon Filling:
- 1 14 oz (396 g) can sweetened condensed milk (do not use evaporated milk)
- 4 large egg yolks
- 2 Tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup (157 ml) lemon juice (fresh preferred)
Step-by-Step Instructions for Lemon Crumb Bars
- Preheat the oven: Set your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
- Prepare the crust: In a large bowl, stir together the flour, granulated sugar, brown sugar, salt, and baking powder until completely combined.
- Add the butter: Drizzle the melted butter over the dry ingredients and use a fork to toss until the mixture is completely combined and all the dry ingredients are moistened. The mixture may still be crumbly, but it should cling together when pressed between your fingers.
- Press the crust: Firmly and evenly press ⅔ of the crumb mixture into the bottom of the prepared pan. Use the back of a spoon to smooth the surface. Reserve the remaining crumble mixture for the topping.
- Bake the crust: Bake in the preheated oven for 15 minutes, or until the edges are a light golden brown. While the crust is baking, prepare the lemon filling.
- Prepare the filling: In a large glass mixing bowl, whisk together the condensed milk, egg yolks, heavy cream, and salt until thoroughly combined. While whisking, drizzle in the lemon juice until the mixture is smooth and fully incorporated.
- Assemble the bars: Once the crust has finished baking, pour the lemon filling evenly over the hot crust. Sprinkle the remaining crumble mixture evenly over the top.
- Bake again: Return the pan to the oven and bake for another 15 minutes, or until the top is a light golden brown and the filling is set. The center may be slightly jiggly, but the surface should be set and not liquidy.
- Cool and chill: Allow the bars to cool completely, then transfer to the refrigerator and chill for at least 4 hours (preferably overnight) before slicing and serving.
Perfect Pairings: Serving Suggestions
These Lemon Crumb Bars are a delightful treat on their own, but you can elevate them with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a refreshing twist, serve with a side of fresh berries like raspberries or blueberries. They also pair beautifully with a cup of hot tea or iced lemonade for a zesty afternoon snack.
Keep It Fresh: Storage Tips
Store your Lemon Crumb Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months—just wrap individual bars in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge overnight before serving to maintain their texture.
Mix It Up: Recipe Variations
Want to experiment? Try swapping the lemon juice for lime juice for a tangy twist, or add a teaspoon of lemon zest to the filling for extra citrus flavor. For a nutty crunch, mix chopped almonds or pecans into the crumb topping. You can also drizzle melted white chocolate over the cooled bars for a sweet finish.
Quick Tips: Time-Saving Hacks
To save time, prepare the crust and filling ingredients the night before and store them separately in the fridge. When ready to bake, simply assemble and pop in the oven. If you’re short on cooling time, place the bars in the freezer for 1-2 hours instead of refrigerating overnight—they’ll set faster without compromising flavor.
Essential Tools: Equipment Guidance
For this recipe, a 9×9 baking dish is ideal, and lining it with parchment paper ensures easy removal. A whisk is key for smoothly combining the filling ingredients, and a fork works perfectly for mixing the crumbly crust. Don’t forget a spatula to spread the filling evenly and a sharp knife for clean slices.
Lemon Crumb Bars
Ingredients
Crust
- 2 ⅓ cups all-purpose flour (291 g)
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar firmly packed (100 g)
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 12 Tablespoons unsalted butter melted and cooled until no longer hot to the touch
Lemon Filling
- 1 14 oz can sweetened condensed milk (396 g) (do not use evaporated milk)
- 4 large egg yolks
- 2 Tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup lemon juice fresh preferred (157 ml)
Instructions
- Preheat oven to 350F (175C) and line a 9×9 baking dish with parchment paper
- Prepare crust by stirring together flour, sugars, salt, and baking powder until completely combined.
- Drizzle melted butter over the top and use a fork to toss together until mixture is completely combined and all of the dry ingredients are moistened. It may still be a bit crumbly, but if pressed between your thumb and index finger it should cling together easily.
- Firmly and evenly press ⅔ of the crumb mixture into the bottom of the prepared pan. I like to use the back of a spoon to smooth the surface and ensure the dough is pressed together. Reserve remaining crumble mixture for topping.
- Transfer to 350F (175C) oven and bake for 15 minutes, edges will be a light golden brown. While crust is baking, prepare lemon filling
- Prepare filling by combining condensed milk, egg yolks, heavy cream, and salt in a large glass mixing bowl and whisking vigorously until thoroughly combined.
- While whisking, drizzle in lemon juice until ingredients are smooth and thoroughly incorporated.
- Once crust has finished baking, pour the filling evenly over the top of the hot crust. Sprinkle the lemon filling evenly with remaining crumble topping.
- Return to 350F (175C) oven and bake until the top is beginning to turn a light golden brown and the filling is set, about 15 minutes (the center may be slightly jiggly in the center but the surface should be set and it should not be entirely liquidy).
- Allow to cool completely then transfer to refrigerator and chill for at least 4 hours (preferably overnight) before slicing and serving.