When life gives you lemons, make Lemon Crumb Bars.
These easy-to-make treats combine a buttery, golden crust with a creamy lemon filling that’s perfectly tart and sweet.
Whether you’re serving dessert after dinner or prepping snacks for a summer picnic, these bars always steal the spotlight.
Let’s dive into a recipe that brings sunshine to every bite.
Why You’ll Love This Recipe
Simple ingredients – Most are pantry staples
Two layers of goodness – Buttery crumb base and topping
Lusciously tangy filling – Made with real lemon juice
Great for any season – Refreshing in summer, cozy in winter
Make-ahead friendly – Chill and slice when ready
What You’ll Need (Ingredient Highlights)
Here’s a quick rundown of what makes these bars shine:
Flour – Forms the base of the crumb
Melted butter – Ensures a tender, crisp crust
Sweetened condensed milk – Creamy and smooth, perfect for lemon filling
Lemon juice – Fresh is best for that bright flavor
Egg yolks – Help create a rich, custard-like center
Brown and white sugar – A balanced sweetness and depth
Pro Tips Before You Start
Use freshly squeezed lemon juice – Bottled won’t give the same zing
Let the filling cool fully – So the bars slice neatly
Don’t skip the chill time – Essential for setting the texture
Use parchment paper – For easy removal from the pan
Mix crust gently – Just until crumbly, don’t overwork
How to Make Lemon Crumb Bars
Step 1 – Prep the Oven and Pan
Preheat your oven to 350°F (175°C).
Line a 9×9-inch square baking dish with parchment paper, leaving extra hanging over the edges for easy removal later.
Step 2 – Make the Crust
In a large bowl, mix the flour, white sugar, brown sugar, salt, and baking powder.
Stir in the melted butter until the mixture forms coarse crumbs.
Press two-thirds of this mixture into the bottom of your lined pan.
Firmly press it down using the bottom of a measuring cup.
Bake for 15 minutes, then remove from the oven and set aside.
Step 3 – Prepare the Lemon Filling
In another bowl, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt until smooth.
Slowly whisk in the lemon juice.
The mixture will thicken slightly as the citrus reacts with the milk.
Step 4 – Assemble the Layers
Pour the lemon mixture evenly over the hot crust.
Spread with a spatula for a smooth surface.
Sprinkle the remaining crumb mixture over the top of the filling.
Step 5 – Bake Again
Return the pan to the oven and bake for another 15–20 minutes, or until the top is golden and the filling is set.
Step 6 – Cool and Chill
Let the bars cool completely at room temperature, then cover and refrigerate for at least 4 hours (overnight is even better).
Step 7 – Slice and Serve
Lift the bars out of the pan using the parchment.
Slice into squares and enjoy chilled!
What to Serve It With
Lemon crumb bars are wonderful on their own, but they pair beautifully with:
Iced tea or lemonade
Fresh berries
A dollop of whipped cream
A scoop of vanilla ice cream
Perfect for a summer brunch, afternoon tea, or light dessert after dinner.
Variations / Substitutions
Add lemon zest – Mix into the filling or crust for extra lemon flavor
Try orange or lime – Swap out the lemon juice for other citrus
Gluten-free version – Use a 1:1 GF baking flour blend
Berry twist – Add a layer of blueberry jam between crust and filling
Make it coconutty – Mix shredded coconut into the topping
Storage & Leftovers
Fridge: Store in an airtight container for up to 5 days
Freezer: Freeze in a single layer for up to 2 months.
Thaw in the fridge before serving
Make ahead: Prepare a day early, chill overnight, and slice the next day
They’re even better the next day as the flavors continue to develop.
FAQs
Can I use bottled lemon juice?
Fresh is best, but if you’re in a pinch, use bottled – just be sure it’s 100% juice with no additives.
Do I have to use both types of sugar in the crust?
Not strictly, but using both gives you better texture and flavor.
White sugar crisps, brown adds depth.
Can I double the recipe?
Yes! Use a 9×13 pan, and adjust baking time slightly.
Why did my filling not set?
Make sure to bake it long enough and chill for at least 4 hours.
Don’t skip the cooling time.
Can I make these with limes or oranges?
Absolutely. You can substitute lime juice or orange juice for a different citrus twist.
Can I add a glaze?
Yes, a simple powdered sugar and lemon juice drizzle is a lovely finishing touch.
How many bars does this make?
It yields about 12 bars from a 9×9 pan, depending on how you slice.
Final Thoughts
These Lemon Crumb Bars are sunshine in dessert form.
They’re simple, bright, and perfect for citrus lovers.
With a buttery base, creamy filling, and sweet crumble topping, they check all the boxes for a satisfying bite.
Keep this recipe in your back pocket for picnics, potlucks, or when that lemon craving hits—you won’t be disappointed!
Lemon Crumb Bars
Ingredients
For the crust:
- 2⅓ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 12 tablespoons unsalted butter melted and cooled
For the lemon filling:
- 1 14 oz can sweetened condensed milk
- 4 large egg yolks at room temperature
- 2 tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup fresh lemon juice from 4–5 lemons
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan.
- Mix dry crust ingredients, then add melted butter to form crumbs.
- Press two-thirds into pan and bake 15 minutes.
- Mix filling ingredients until smooth.
- Slowly whisk in lemon juice.
- Pour filling over crust and top with remaining crumbs.
- See full steps with tips & photos → https://p4pd.org/lemon-crumb-bars/
Notes
- For even more texture, add 2–3 tablespoons of rolled oats to the crumb topping.
- You can use bottled lemon juice in a pinch, but fresh lemons yield the best flavor.
- Store leftovers in the refrigerator for up to 5 days.
