Bright, buttery, and bursting with citrus flavor, these Lemon Crumb Bars are the perfect balance of sweet and tangy. With a soft, melt-in-your-mouth base, zesty lemon filling, and a golden crumb topping, these bars are a refreshing treat for any occasion. Whether you’re hosting a brunch, bringing dessert to a picnic, or just craving a sweet snack with your afternoon tea, this easy recipe delivers.
Why You’ll Love These Lemon Crumb Bars
Easy to make with pantry staples
Perfectly balanced sweet and tart flavor
Great for meal prep, snacks, or dessert
Crowd-pleaser for potlucks and parties
Freezer-friendly and travel-ready
These Lemon Crumb Bars are sunshine in dessert form—bright, beautiful, and impossible to resist.
Ingredients
For the Crust & Crumb Topping:
1 cup unsalted butter, melted
2 cups all-purpose flour
1 cup granulated sugar
½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
For the Lemon Filling:
1 can (14 oz) sweetened condensed milk
2 egg yolks
½ cup freshly squeezed lemon juice (about 3–4 lemons)
1 tbsp lemon zest (optional but recommended)
Substitutions
Butter: Use vegan butter for a dairy-free version
Sweetened Condensed Milk: Swap with a plant-based condensed milk if needed
Lemon Juice: Bottled lemon juice works in a pinch, but fresh delivers better flavor
Egg Yolks: Use egg replacer or a cornstarch slurry for a no-egg version (texture may vary)
How to Make Lemon Crumb Bars
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Make the crust and topping: In a large bowl, combine melted butter, flour, sugar, baking powder, salt, and vanilla. Stir until crumbly.
Press two-thirds of the crumb mixture into the bottom of the pan to form an even layer.
Prepare the lemon filling: In another bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.
Pour the lemon filling over the crust and spread evenly.
Sprinkle the remaining crumb mixture evenly over the top of the filling.
Bake for 25–30 minutes, or until the edges are lightly golden and the filling is set.
Cool completely before slicing into bars. Chill in the fridge for cleaner cuts.
Mix-ins and Flavor Ideas
Coconut flakes mixed into the crumb topping
Chopped raspberries or blueberries in the lemon layer
Almond extract in place of vanilla for a nutty twist
Recipe Tips
Zest the lemons before juicing them for the best citrus punch.
Let the bars cool fully before slicing—they set up more as they chill.
For cleaner cuts, use a sharp knife dipped in hot water between slices.
Use parchment paper with overhang for easy removal from the pan.
Storage & Freezing
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze sliced bars in a single layer, then transfer to a bag or container. Freeze up to 2 months. Thaw in the fridge overnight.
Serve chilled or at room temperature.
Recipe Variations
Lemon-Lime Bars: Replace half the lemon juice with lime juice.
Lavender Lemon Bars: Add 1 tsp culinary lavender to the crust.
Glazed Lemon Bars: Drizzle with a powdered sugar lemon glaze after baking.
Berry Lemon Bars: Layer fresh berries under the crumb topping.
FAQs – Lemon Crumb Bars
Q: Can I double the recipe for a larger pan?
Yes! Double everything and use a 9×13 pan. Bake for 35–40 minutes.
Q: Do I need to refrigerate Lemon Crumb Bars?
Yes, because of the lemon custard filling, these bars should be stored chilled.
Q: Can I use store-bought lemon curd instead of the filling?
Absolutely—about 1 to 1½ cups of lemon curd will work beautifully as a shortcut.
Q: How do I know when the bars are done baking?
The edges should be lightly golden, and the center just set—not jiggly.
These Lemon Crumb Bars are the perfect citrus dessert for any season—light enough for summer and comforting enough for colder days. Easy, bright, and so satisfying, they’re sure to become a family favorite!
Lemon Crumb Bars
Equipment
- Mixing bowls
- 8x8-inch baking dish
- Whisk
- Spatula
- Zester
- Oven
Ingredients
For the crust and crumb topping:
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats
- ¾ cup granulated sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 2 sticks unsalted butter, melted
For the lemon filling:
- 1 14 oz can sweetened condensed milk
- 2 large egg yolks
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
- In a large bowl, mix flour, oats, sugar, baking soda, and salt. Stir in the melted butter until crumbly.
- Press ⅔ of the mixture into the bottom of the prepared pan to form the crust.
- Bake for 12–15 minutes or until lightly golden.
- In a separate bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest.
- Pour the lemon filling over the baked crust and spread evenly.
- Crumble the remaining oat mixture on top.
- Bake for another 15–18 minutes until the top is golden.
- Let cool at room temperature, then refrigerate for at least 1 hour before slicing.
Notes
- Store in the fridge for up to 5 days.
- Can be frozen for up to 2 months.
- For extra lemon punch, add more zest.
