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 all-purpose flour (291g)
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar firmly packed (100g)
- 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 can sweetened condensed milk (396g)(do not use evaporated milk)
- 4 large egg yolks
- 2 Tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup lemon juice fresh preferred (157ml)
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.
- 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.
- 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 bowl and whisking vigorously until thoroughly combined.
- While whisking, drizzle in lemon juice until ingredients are smooth and thoroughly incorporated.
- 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.
Tana
I missed the part where the crumb crust was to be divided and I firmly pressed the entire amount in the pan, I think too firmly as when I went to cut the bar I had to saw through it as the crust was tough but a beautiful light golden brown. I won’t serve the otherwise delicious Lemon Bar to friends it is difficult to bite into the crust. My fault, I know but I wish the crust recipe had said “divided” or better yet gave some idea how much 1/3 of it measures in a measuring cup. I will try again with the Blueberry recipe.
Gloria
Wanted to use 9×13” pan, would I double the recipe or 1 1/2 recipe? Thanks
Emily @ Sugar Spun Run
Hi Gloria! Doubling would work well for a 9×13 😊
Therese LaDouce
Hi Sam! I love all your recipes and have passed your site on to many friends!! I was wondering is this lemon filling could be made into a pie with a graham crust? It’s so delicious and I do love pie!!!
Thanks for the great recipes!!
Therese
Sam
Hi Therese! This will work fine in a graham cracker crust. Don’t forget the crumb topping though, that’s my favorite part! 😉
Patricia Sherer
I baked these for the first time for Thansgiving 2021. I usually make an Eagle Brand Lemon Pie for my grandson, but when he tasted these crumb bars, his respone was “no more pies – make these instead”. Everyone in my family loved these and they were easy to make (I’m not a cook or baker).
Sam
I’m so glad everyone enjoyed them so much, Patricia! 🙂
Deborah Van den Hoek
Hi there,
Can these be frozen??
Thanks
Sam
Hi Deborah! I haven’t tried it personally, but I don’t think there should be any issues freezing them. 🙂
Sandy Chastain
How long would I need to bake the crusts if I did individual cupcake size portions?
Sam
Hi Sandy! I haven’t experimented with making these in cupcake size portions. I would just keep an eye on them and make sure the edges are starting to turn a light golden brown. 🙂
Tiffany
Warning: this recipe is DANGEROUS! You may or may not eat the entire batch yourself! Seriously, Sam, this is easily one of my favorite recipes you’ve ever posted. It’s like a combination of shortbread and lemon curd, except way better!
Sam
🤣 Thank you so much, Tiffany! I have had to stop myself from eating too much of them at once on a few occasions. 🤣 I’m so glad you enjoyed them. 🙂
james hynes
Hi Sam
Can I use the same type of crust used in your lemon bars for your key lime squares recipe from a couple of years ago?
Sam
Hi James! That will work, just make sure you bake it accordingly. 🙂
hynes jim
Hi Sam
Another 5 star winner. Made this for my wife’s bunko group and I got so many raves about these lemon crumb bars. 2 of her friends asked her if I would make these again for another gathering.
Once again, thanks to Sugar Spun Run I am seen as one of the best bakers in this little ol part of Texas. Can’t thank you enough.
Now they want to know what I an making for next month. As usual, I will check your site for another winner.
Cindy Massicott
Absolutely delicious! Brought to work and received many recipe requests!
Sam
I’m so glad everyone enjoyed them so much, Cindy! 🙂
Diana Colombo
I made these the other night, I did forget to add the brown sugar in crust and I didn’t have heavy cream so I added a little extra butter/half& half instead, they still came out really good and we ate them all! The crust is really good, and I didn’t even make it the correct way. I’m going to give it another try with heavy cream and not forget the brown sugar. They are easy to make and really yummy!!
Sam
I’m so glad you enjoyed them so much, Diana! 🙂
Sara
Hi! I was wondering if there was a reason that there is no approximate baking time in step 4 for the lemon filling. Also, has this recipe changed at all since you last posted it or just the pictures? Thanks so much!
Sam
Hi Sara! I’m so sorry I missed it! I have updated the recipe, but you may need to clear your cookies to see the update. It’s approximately 15 minutes. 🙂
Tina
I have yet to try one of your recipes I didn’t like! Your instructions without the videos are excellent and your explanations on why certain ingredients are needed has answered tears of curiosity that I have had about recipes! Your excellent at this! And these bars are DELICIOUS!!!
Sam
Thank you so much, Tina! I’m so glad you have enjoyed everything so much! 🙂
Patricia
Once you pour the lemon filling over the crust and put it back in the oven, could you please include approximately how much time is needed to finish baking? Thanks!
Sam
Hi Patricia! It will need approximately 15 minutes. I’m sorry for the confusion and I will make sure to update the post. 🙂
Barbara
Please post an approximate cooking time for the lemon filling.
Sam
Hi Barbara! See step 5. The filling is not cooked on its own it is cooked inside the crust. I hope that helps!