My lemon crumb bars have a perfectly tart and creamy lemon filling sandwiched between a buttery streusel crumble. Surprisingly simple to make and the perfect refreshing summertime (or anytime) treat! Recipe includes a how-to video!
Something about summertime always gets me going a little crazy with the lemon recipes. The tartness is a refreshing pick-me-up in the heavy humidity and, after a few 90-degree days, I’ve been keeping these lemon crumb bars stocked in our fridge.
They’re not a far cry from the lemon pie I shared recently, only the lemon filling is slightly creamier and encased in a crumbly streusel based crumb rather than a pie crust. And they’re square, of course. They’re a cousin to my lemon bars, only with slightly less tart lemon punch and a sweeter crust.
They’re also incredibly simple to make (though some patience is needed to allow them to cool and chill… it’s worth it), and the perfect balance of creamy filling and buttery, crumbly streusel. I think you’re going to love these lemon crumb bars, so let’s get started.
What You Need for Lemon Crumb Bars
I don’t think you’ll find any of these ingredients today to be particularly unusual, but let’s go over a few of them before we begin.
- Butter. This is what makes our crumb topping crumbly and buttery, yet its also what helps to bind it together and keeps the bars from completely falling apart, so you can cut nice, neat squares. It adds a delicious flavor and as a bonus, I use melted butter (rather than cold butter that must be painstakingly cut in with a pastry cutter). Not only do I feel that this gives the bars a better flavor, it makes the process so much faster and simpler.
- Sugar. Both granulated and brown sugar add flavor and sweetness to the crust/topping. None of this sugar goes into the filling, as we’ll be using sweetened condensed milk there and this contains all the sugar you need.
- Baking powder. Just a pinch mixed into the crumble mixture helps keep the topping (/crust!) from being so dense or tough that you might break your teeth on it!
- Lemon juice. Fresh is always best when it comes to lemon juice, but in a pinch you can substitute bottled juice.
- Egg yolks. For a smooth and creamy lemon filling that olds together and has a wonderful, custard-esque texture, we use the egg yolks only. Save your egg whites to make meringues, angel food cake, or pavlova!
- Sweetened condensed milk. This adds to the creamy texture of the lemon crumb bars, giving them a consistency very similar to their cousin, the key lime pie. Do not try to substitute evaporated milk, which will not work and will leave you with runny results.
- Heavy whipping cream. A splash of cream not only makes the bars, well, creamier, it also reduces the pucker factor just a tad, making the bars rich and smooth. For more of a lemon bite you can leave this out, but I much preferred the bars made with it rather than without!
As always, this is just an overview of the ingredients I used and why. For the full lemon crumb bar recipe please scroll down to the bottom of the post!
Making The Crumb
- The first step to making perfect lemon crumb bars is to make the perfect, buttery streusel. Begin by whisking together the dry ingredients in a mixing bowl.
- Drizzle melted (but not hot!) butter into the dry ingredients.
- Toss ingredients together with a fork until combined. Once ready, the mixture will likely still be crumbly, but should cling together when pressed between your thumb and forefinger.
- Press ⅔ of the crumb mixture into a prepared pan. It will be crumbly, so make sure you pack it firmly and evenly. I like to use the back of a spoon to pack and smooth the crust.
Making The Lemon Crumb Bar Filling
- Whisk together all the remaining ingredients except for the lemon juice. Whisk well, make sure the egg yolks are well broken up!
- While whisking the wet ingredients together, slowly drizzle in the lemon juice until the mixture is completely combined and smooth. Since the lemon juice is thinner than your other ingredients, it’s liable to try and separate itself out. Slowly drizzling it into the mixture (rather than adding all at once) helps the batter incorporate smoothly and evenly.
- Pour the lemon filling over the hot crust.
- Top the lemon filling with the remaining crumble topping. Return to the oven to finish baking. Don’t forget to let the lemon crumb bars cool and then chill in the refrigerator for several hours before digging in!
Frequently Asked Questions
Yes! These bars taste great stored in the fridge for several days or keep them in the freezer for 3-4 months. You can either thaw before eating, or just enjoy them cold straight out of the freezer!
Key lime juice or concentrate would work well in this recipe and I suspect any citrus juice would. Make sure to use 100% juice (preferably fresh-squeezed 😉)!
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Lemon Crumb Bars
Ingredients
Crust
- 2 ⅓ cups (291 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar firmly packed
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 12 Tablespoons unsalted butter melted and cooled until no longer hot to the touch
Lemon Filling
- 1 14 oz (396 g) can sweetened condensed milk (do not use evaporated milk)
- 4 large egg yolks
- 2 Tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup (157 ml) lemon juice fresh preferred
Recommended Equipment
Instructions
Crust
- Preheat oven to 350F (175C) and line a 9×9 baking dish with parchment paper
- Prepare crust by stirring together flour, sugars, salt, and baking powder until completely combined.2 ⅓ cups (291 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, ¾ teaspoon salt, ¼ teaspoon baking powder
- Drizzle melted butter over the top and use a fork to toss together until mixture is completely combined and all of the dry ingredients are moistened. It may still be a bit crumbly, but if pressed between your thumb and index finger it should cling together easily.12 Tablespoons unsalted butter
- Firmly and evenly press ⅔ of the crumb mixture into the bottom of the prepared pan. I like to use the back of a spoon to smooth the surface and ensure the dough is pressed together. Reserve remaining crumble mixture for topping.
- Transfer to 350F (175C) oven and bake for 15 minutes, edges will be a light golden brown. While crust is baking, prepare lemon filling
Lemon Filling
- Prepare filling by combining condensed milk, egg yolks, heavy cream, and salt in a large glass mixing bowl and whisking vigorously until thoroughly combined.1 14 oz (396 g) can sweetened condensed milk, 4 large egg yolks, 2 Tablespoons heavy cream, ⅛ teaspoon salt
- While whisking, drizzle in lemon juice until ingredients are smooth and thoroughly incorporated.⅔ cup (157 ml) lemon juice
- Once crust has finished baking, pour the filling evenly over the top of the hot crust. Sprinkle the lemon filling evenly with remaining crumble topping.
- Return to 350F (175C) oven and bake until the top is beginning to turn a light golden brown and the filling is set, about 15 minutes (the center may be slightly jiggly in the center but the surface should be set and it should not be entirely liquidy).
- Allow to cool completely then transfer to refrigerator and chill for at least 4 hours (preferably overnight) before slicing and serving.
Notes
Storing
Store in an airtight container in the refrigerator for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post was originally published in August of 2015. I have updated the text to be more helpful, have improved the recipe, and have added new photos and a video tutorial.
mona henson
Omg just made these. Soooo good. Only let cool an hour. Had to taste. Sooooo good. Just love the videos.
mona henson
Omg just made these. Soooo good. Only let cool an hour. Had to taste. Sooooo good.
Sam
I’m so glad you enjoyed them so much, Mona! 🙂
Joyce
I am definitely going to try this one tonight Thinking I will make one lemon and one lime both sounds delicious. The reason I am posting is not really to let you know I am going to make them. I want to thank you for a recipe that does not have to add cheese or any sort of such. Every time I find a Citrus desert they always have some type of cheese or such in them. This one is going into my cooking book collection. My kids will love me when I give them my cooking books. Only the best
Sam
That is so awesome, Joyce! I hope you love them! 🙂
Lynn
I hv not made yet. Looks great. Quick question. I don’t hv cream in the house. Do I really need to use it? I hv condensed milk in the house. Or what would you suggest.
Sam
Hi Lynn! You can just omit the heavy cream. 🙂
Anne Knowles
i am making these lemon crumble bars right this minute and I cannot get the filling mix to thicken, please help me, the crumble is done and waiting for the filling
Sam
Hi Anne! Is the whisk leaving trails in the mixture that hold for just a brief second before falling back in on itself? If so you should be good to go. 🙂
Jodi Desjardins
This is a killer recipe. I substituted lime juice because I already had many desserts using lemon…the smell, no words! I ate it warm barely able to cut. Thank-you, all your recipes I’ve baked were great.
Sam
I am so glad you enjoyed it so much, Jodi! 🙂
Scott
Lime was my immediate thought when I saw these. I LOVE lime so much more. Super excited to give these a try this week!
Ali
Hi. Recipe looks amazing I’m planning to do it in the coming few days. Can I line up the pan with parchment paper instead of aluminium foil? Can I mix ingredients by hand if I don’t have a pastry cutter or shall I buy one? Last question how much condensed milk shall I use in grams? Thanks a lot
Sam
Hi Ali! You can use parchment paper here and if you don’t have a pastry cutter you can use a fork and a knife to work it together. 🙂
Ali
I’ve tried these today. Absolutely amazing! I’ve used around 0.4 cup lemon juice instead of 0.5 and I think I prefer it that way (as in it was perfect for me). I guess if you love lemons and tart desserts so much then 0.5 would be great but if you want it to be little bit less tart and more sweet then maybe 1/3 would be sufficient. Either way, great recipe and amazing results as was the case with all the recipes I’ve tried on your website (6 desserts so far and definitely much more to come).
By the way what’s your favourite burnt basque cheesecake recipe?
Sam
Hi Ali! I am so glad you enjoyed them so much! I was very intrigued by your question about burnt basque cheesecake. I had actually never even heard of it so I googled it. Very interesting. I will have to try it one day. 🙂
Connie Dennis
Whole family loved for Thanksgiving treat. My daughter added extra lemon zest.
Sam
So happy to hear this! thanks for letting me know how they turned out, Connie! 🙂
Jennifer
Could I double the recipe , and put in a 9×13 pan?
Sam
Hi Jennifer! That would work just fine. 🙂
Abbi
These are sooooo yummy – made them last night and my husband and I have already come close to eating half the pan (oops lol)! He liked them warm, right out of the oven (impatience took over). I think they were great warm or chilled like the directions say.
Sam
Haha, these never last long in my house, either! I’m also incredibly impatient, so I can’t believe I didn’t think to try these warm but I’m going to have to try a square that way next time I make them! Thanks for commenting, Abbi! 🙂
Jess @ Flying on Jess Fuel
Nope nope nope, it’s not over. I refuse to believe it! LOL! These bars…. omg. They might make up for the fact that summer’s almost over. They look SO YUMMY!! <3
Sam
Thanks so much Jess! Glad you’re with me on refusing to accept that summer is slipping away! 🙂
Kathy @ Beyond the Chicken Coop
My mouth is watering just thinking of this lemony filling! This type of dessert can make summer feel like it’s always here!
Sam
Thanks, Kathy! 🙂
Kennedy Cole@ KCole's Creative Corner
These look outrageously divine! Lemon is my all-time favorite flavor, so I would definitely love these! And, I know how sad it is to think that summer is coming to an end! We went back to school about 3 weeks ago. So, summer is pretty much gone for me. Bummer! But, on the bright side, these bars are a delicious way to remind us of summer! 😀
Sam
3 weeks ago!? That’s crazy! Schools around here just started this week. Thanks, Kennedy!
Anu-My Ginger Garlic Kitchen
Summer is not over yet! At least here! 🙂 ! And these luscious lemon crumble bars look divine, Sam. Looks like the perfect summer treat! And also love that lemon cream cheese filling. Droolicious share, Sam! 🙂
Sam
Thank you, Anu!
Brandy
Hi Sam Id like to start by saying thank you for sharing your wonderful recipes!! I came across you for the first time months ago while in search of a Tres Leches crave. I’ve made this 4 times since and since meaning (4 in the last 2 months! *just a added note*
My faves are Anything custard, & EVERYTHING calling for Sweetened Condensed Milk. However when I’m searching for a sweet tooth baking fix and my ingredients on hand are down to slim I enjoy venturing out as well. And lastly but def most importantly you have never disappointed. So thanks again for sharing your skill of baking with me. That said I’m off to bake this one ☝️ now 🙂 🙂 ** and just noticed so have a few questions- currently all I have is salted butter so can this still be of success and if so would it be by simply just omitting the parts where you would norm add salt? And what about the baking powder?
Sam
I’m so glad you have enjoyed everything so much, Brandy! For the salted butter I would just reduce the salt to 1/4 teaspoon and no changes are needed to the baking powder?
Beeta @ Mon Petit Four
Ooh these definitely make it easier to pretend like summer will go on and on! I love the crumble topping and the fact that it’s a cheesecake filling. These look so yummy. Living in California, my lemon tree is always giving me tons of lemons to use so this looks like a year round recipe for me!! 😀
Sam
I am so jealous of your lemon tree, there’s no way I could have one of those here. Thanks, Beeta! 🙂