There’s something magical about the smell of lemon zest and butter wafting through a warm summer kitchen. Growing up, I spent countless sunny afternoons at my grandmother’s house, barefoot on cool tiles, watching her press buttery crumbs into a pan with the ease of decades in the kitchen. These lemon crumb bars bring me back to those golden days — and I promise, one bite will do the same for you.
These bars are the perfect blend of buttery, crumbly shortbread and bright, tangy lemon filling — simple, classic, and irresistibly summery. Whether you’re hosting a picnic, heading to a potluck, or just treating yourself, these bars are sure to be a hit.
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🍋 What Makes Lemon Crumb Bars So Special?
Lemon crumb bars are more than just a dessert — they’re a delightful sensory experience. You get:
- A crumbly shortbread base that’s rich and slightly salty.
- A luscious lemon filling bursting with citrus brightness.
- A crisp, golden crumb topping that gives every bite a satisfying texture.
This recipe sticks close to its traditional American roots, with a nod to the classic lemon bars you might find in a Southern church cookbook — but we’re giving it a slightly more modern structure by adding a crumb topping that makes them just a touch rustic and visually irresistible.
Ingredients
For the Crumb Base & Topping:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¼ teaspoon salt
- Zest of 1 lemon
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 3 large eggs
- ½ cup fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- Pinch of salt
Optional for serving: powdered sugar for dusting
Time & Servings
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Cooling Time: 1–2 hours
- Serves: 9–12 bars
Instructions
Step 1: Prepare the Crumb Mixture
- Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving a bit of overhang for easy lifting.
- In a mixing bowl, stir together melted butter, flour, granulated sugar, brown sugar, salt, and lemon zest until the mixture becomes crumbly.
- Set aside 1 heaping cup of this mixture for the topping. Press the remaining mixture into the bottom of the prepared pan to form an even base.
Step 2: Par-Bake the Crust
- Bake the crust in your preheated oven for 10–12 minutes, just until lightly golden and set.
- Remove from oven and let cool slightly while you prepare the lemon filling.
Step 3: Make the Lemon Filling
- In a medium bowl, whisk together sugar, flour, baking powder, and a pinch of salt.
- Add the eggs, lemon juice, and lemon zest, whisking until smooth and fully combined.
- Pour the filling over the warm crust.
Step 4: Add the Crumb Topping
- Crumble the reserved topping evenly over the lemon filling.
- Return the pan to the oven and bake for 25–30 minutes, or until the filling is set and the crumb topping is golden.
Step 5: Cool & Slice
- Let the bars cool completely in the pan, then refrigerate for at least 1 hour to firm up.
- Use the parchment overhang to lift the bars out of the pan and onto a cutting board. Slice into 9 or 12 bars.
- Dust with powdered sugar before serving, if desired.
Tips & Tricks
- Use fresh lemons. Bottled juice doesn’t hold a candle to fresh citrus when it comes to flavor and aroma.
- Make ahead. These bars keep beautifully in the fridge for up to 4 days, and they’re even better the next day.
- Craving extra texture? Add a handful of chopped almonds or shredded coconut to the crumb topping for a fun twist.
If you’re loving the lemon vibe, you’ll swoon over this lemon dump cake it’s sweet, simple, and feeds a crowd. For cookie fans, don’t miss these lemon blueberry cookies that blend tart and sweet in every bite.
For a showstopper dessert, try the best lemon blueberry cheesecake a creamy delight with a bright finish!
Perfect for Summer
These lemon crumb bars are truly the ultimate summer treat. Serve them chilled on a hot day, paired with iced tea or lemonade, and you’ve got yourself a little bite of sunshine.
Whether you’re sharing them with friends at a backyard BBQ or sneaking one as a midnight snack (no judgment!), they’re bound to become a seasonal favorite.
Serving & Storing
To store: Keep the bars in an airtight container in the refrigerator. They’ll last up to 4–5 days.
To freeze: Wrap bars individually in parchment and place them in a freezer bag. Thaw overnight in the fridge when ready to serve.
Frequently Asked Questions (FAQs)
Can I use bottled lemon juice instead of fresh?
Yes, you can, but I highly recommend fresh lemon juice for the best flavor and brightness. Fresh lemons add zest (literally and figuratively!) that bottled juice just can’t match.
How do I know when the lemon filling is fully set?
The filling should no longer jiggle in the center when you gently shake the pan. It will continue to firm up as it cools, especially after refrigeration.
Can I double this recipe?
Definitely! Simply double all the ingredients and bake in a 9×13-inch pan. The baking time may increase by about 5–10 minutes.
How do I get clean cuts when slicing the bars?
Use a sharp knife and wipe it clean between cuts. For ultra-neat slices, chill the bars well and use a warm knife (dip it in hot water, then dry before slicing).
Are these bars freezer-friendly?
Yes! Wrap each bar in parchment and store them in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
Lemon Crumb Bars
Equipment
- Mixing Bowl
- 8×8 inch baking pan
- Parchment Paper
Ingredients
For the crust & crumb
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup cold unsalted butter cubed
- 1 egg beaten
For the filling
- 14 oz sweetened condensed milk
- 1/4 cup lemon juice freshly squeezed is best
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and sugar. Cut in cold butter until mixture becomes crumbly. Stir in the beaten egg.
- Press 2/3 of the crumb mixture into the bottom of the prepared pan.
- In another bowl, mix sweetened condensed milk, lemon juice, and zest. Pour this mixture over the crust.
- Sprinkle the remaining crumb mixture on top.
- Bake for 25–30 minutes, or until the top is golden and the center is set. Cool completely before slicing.
Notes
Conclusion: A Taste of Sunshine
There’s something so comforting and nostalgic about baking with lemons — it’s like capturing the essence of sunshine in a dessert. These lemon crumb bars are proof that the simplest ingredients, when combined with love and tradition, create something truly magical.
Whether you’re carrying a plate of these to a summer potluck or sneaking one as a midnight treat (hey, I do it too), these bars promise a burst of citrusy joy with every bite.
So, tie on your apron, zest those lemons, and let your kitchen fill with the scent of summer. And don’t forget baking is even better when shared, so whip up a batch, pour a glass of iced tea, and make someone’s day a little sweeter.
