For an extra burst of flavor, consider adding a teaspoon of lemon extract to the filling. Ensure your lemon zest is finely grated to avoid any bitter notes. Cooling the bars completely is crucial for clean cuts and a firmer texture. Resist the temptation to cut them while warm! Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Lemon Crumb Bars
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 40 mins
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SERVING16 People
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VIEWS21
Indulge in the sublime harmony of textures and flavors with these lemon crumb bars. A buttery, melt-in-your-mouth shortbread crust cradles a tangy, vibrant lemon filling, all crowned with a crisp, golden crumb topping. Each bite is a symphony of sweet and tart, a perfect balance that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol63 mg
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Fiber1 g
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Protein3 g
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Saturated Fat7 g
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Sodium134 mg
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Sugar26 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (180 degrees C). Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.
02
Step
10 mins
For crust and crumb, stir together melted butter, white sugar, brown sugar, salt, and vanilla until thoroughly combined. Add in flour and baking powder and mix until mixture comes together in large clumps. Measure out a loosely-packed 1 3/4 cups crumbs and press firmly and evenly into the bottom of prepared pan. Reserve remaining crumb mixture for topping.
03
Step
12 mins
Break an egg into a large bowl and whisk for a few seconds. Lightly brush a thin layer of egg over the crust; you will use any egg left in the filling. Place crust into the freezer for about 10 to 15 minutes while you prepare filling.
04
Step
5 mins
For filling, to the egg you used as egg wash, add the remaining 2 eggs, 1 cup plus 2 tablespoons sugar, cornstarch, lemon zest, and pinch salt. Whisk until completely smooth and combined. Whisk in the 3 tablespoons melted butter until incorporated. Pour in lemon juice and whisk until combined.
05
Step
2 mins
Remove crust from freezer and pour the filling evenly over the top.
06
Step
25 mins
Bake bars in the preheated oven for 25 minutes.
07
Step
5 mins
Remove pan from oven and sprinkle reserved crumb topping evenly over the top, breaking up any larger crumbs as needed. Return pan to the oven.
08
Step
30 mins
Bake until crumbs just begin to turn golden, 20 to 25 minutes more. Allow bars to cool completely, about 30 minutes, before cutting and serving.
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RECIPE REVIEWS
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Please Rate
Daniella Jenkinsfraney
Jul 1, 2025These were a huge hit at my bake sale! Everyone loved the tangy filling and the crumbly topping.
Maye Mueller
May 16, 2025These are the best lemon bars I've ever made! The crust is so buttery and the filling is perfectly tangy.
Chet Bayer
Apr 30, 2025Can I use Meyer lemons for this recipe? I have a tree full of them!
Sheila Waelchi
Apr 29, 2025I made these for a potluck, and they were gone in minutes! So easy and delicious.
Kelly Kreiger
Apr 22, 2025The lemon flavor is perfect, not too tart and not too sweet. I'll definitely be making these again.
Keira Heathcote
Apr 21, 2025I added a sprinkle of powdered sugar on top for a pretty presentation.
Emerson Wuckert
Apr 5, 2025The recipe was easy to follow, and the bars turned out perfectly. Thank you!
Isaac Schimmel
Mar 30, 2025My crust came out a little soggy. What did I do wrong?