These Lemon Crumb Bars are bright, buttery, and wonderfully easy to make. A tender shortbread-style crust is layered with smooth, tangy lemon filling and finished with a golden crumb topping. Every bite has the perfect balance of sweet, buttery richness and fresh lemon flavor.
Ingredients
For the Crust and Crumb Topping
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 large egg yolks
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Make the Crumb Mixture
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the melted butter and vanilla extract. Stir until a soft, crumbly dough forms.
Set aside about 1 cup of the mixture for the topping.
3. Bake the Bottom Crust
Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
Bake for 12–15 minutes, or until the edges are just beginning to turn lightly golden.
Remove from the oven.
4. Make the Lemon Filling
While the crust is baking, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and creamy.
The lemon juice will help the filling thicken as it bakes.
5. Assemble the Bars
Pour the lemon filling evenly over the warm crust.
Crumble the reserved dough mixture over the top, covering the filling as evenly as possible.
6. Bake Again
Return the pan to the oven and bake for another 20–25 minutes, or until the crumb topping is lightly golden and the lemon filling is set around the edges.
The center can still have a slight jiggle; it will firm up as it cools.
7. Cool Completely
Let the bars cool completely in the pan.
For cleaner slices, refrigerate them for at least 1 hour before cutting into squares.
Use the parchment paper to lift the bars from the pan, then slice and serve.
Helpful Tips
- Use freshly squeezed lemon juice for the brightest flavor.
- Don’t skip the lemon zest—it adds extra citrus flavor without making the filling too acidic.
- Allow the bars to cool completely before cutting so the filling has time to set.
- For especially neat slices, chill the bars before cutting and wipe the knife clean between cuts.
- A light dusting of powdered sugar makes a simple finishing touch.
Storage
Store Lemon Crumb Bars in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 2–3 months. Wrap individual bars well and thaw them overnight in the refrigerator before serving.
Final Thoughts
With a buttery crumb crust, creamy lemon center, and golden topping, these Lemon Crumb Bars are an easy dessert for lemon lovers. They’re delicious served chilled, at room temperature, or alongside a cup of coffee or tea.