Lemon Crumb Bars feature a lightly sweet, buttery cookie base that also becomes the crumb topping, with a smooth, creamy lemon filling in the center. These bars are an easy, crowd-pleasing dessert and a wonderful alternative to pie.
If you love streusel, crumb bars are irresistible. I’ve made several variations over the years—blueberry, strawberries & cream, peach—and the base that becomes the topping stays the same; only the filling changes. For these Lemon Crumb Bars I went with a simple blonde streusel so the buttery flavor remains delicate and doesn’t overpower the lemon filling.
Lemon Crumb Bars
The lemon filling has a texture similar to a key lime pie filling—creamy with a gentle tang from fresh lemon zest and juice. If you prefer a more tart dessert, a simple glaze made from powdered sugar and lemon juice can be drizzled over the chilled bars to boost the citrus punch.
These bars are best stored and served cold. Once cooled and chilled, they are thick and substantial: crunchy on top, creamy in the center, and tender at the bottom. Depending on your cuts, a 13×9-inch pan yields about 12 to 24 bars, making them perfect for potlucks, parties, or any gathering where you need a dessert that’s easy to slice and serve.
Lemon Crumb Bars
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Ingredients
Crust & Topping:
- 3 cups (360 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 large egg
Lemon Filling:
- 14 oz (396 g) can sweetened condensed milk
- 1-2 Tbsp lemon zest, (zest of 2 lemons)
- ½ cup (118 ml) fresh lemon juice, (about 4–5 lemons)
- 2 large egg yolks
Instructions
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Preheat the oven to 375°F (190°C). Line a 13×9-inch baking dish with parchment paper for easy removal, or grease the pan.
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In the bowl of a stand mixer, combine the flour, granulated sugar, baking powder, and salt. Add the butter one tablespoon at a time and mix with the paddle until the mixture resembles fine crumbs. Add the egg and mix until incorporated.
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Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan. Bake at 375°F for 10–12 minutes, until the crust looks matte and just begins to brown around the edges.
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While the crust bakes, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth. Pour the filling gently over the warm, partially baked crust and spread evenly with a spatula.
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Crumble the remaining third of the crust mixture over the lemon filling, pressing some crumbs together in your hands for larger chunks if you prefer. Return to the oven and bake at 375°F for an additional 20–25 minutes, until the top is lightly golden and the filling is set.
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Cool the bars on a rack to room temperature, then chill in the refrigerator for at least 2 hours until fully cold. Use the parchment paper to lift the bars from the pan, slice, and serve. Store leftovers in an airtight container in the refrigerator.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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