Lemon Crumb Bars

These Lemon Crumb Bars are the perfect balance of sweet, tart, and buttery. With a melt-in-your-mouth shortbread-style base, a luscious lemon filling, and a golden crumb topping, they’re everything you want in a bright, refreshing dessert. Perfect for spring and summer, potlucks, holidays, or simply when you’re craving a citrusy treat!

🛒 Ingredients

For the Crust & Crumb Topping

2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
¾ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract

For the Lemon Filling

1 (14 oz) can sweetened condensed milk
2 large egg yolks
½ cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest

Optional: Powdered sugar for dusting

🔄 Substitutions

Butter: Use dairy-free butter for a vegan version
Flour: Substitute with gluten-free all-purpose flour blend
Sweetened condensed milk: Use coconut condensed milk for a dairy-free alternative
Lemon: Swap with lime for a twist

👨‍🍳 How to Make

Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease
In a large bowl, mix flour, sugar, salt, and vanilla. Cut in the cold butter using a pastry cutter or your fingers until the mixture is crumbly
Press two-thirds of the mixture into the bottom of the prepared pan to form the crust
Bake crust for 12–15 minutes, until lightly golden
While crust bakes, whisk together condensed milk, egg yolks, lemon juice, and zest until smooth
Pour lemon filling over the warm crust and spread evenly
Sprinkle remaining crumb mixture over the top
Bake for an additional 25–30 minutes, or until the top is golden and the filling is set
Cool completely, then chill for at least 1 hour before slicing
Dust with powdered sugar if desired and enjoy chilled or at room temp

🍓 Mix-ins & Toppings

Add fresh raspberries or blueberries to the filling
Top with shredded coconut before baking for a tropical twist
Drizzle with white chocolate after baking for a sweet finish

✅ Recipe Tips

Use fresh lemon juice for the brightest flavor
Chill well before slicing for clean, firm bars
Use a fork or pastry blender for a perfect crumbly topping
Line the pan with parchment for easy removal and cleaner cuts

📦 Storage

Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze individual bars for up to 2 months—thaw in the fridge overnight
Room temp: Okay for a few hours during serving but best kept chilled for texture

🌀 Recipe Variations

Lime Crumb Bars: Swap lemons for limes and zest for a zingy variation
Strawberry Lemon Bars: Swirl a few tablespoons of strawberry jam into the filling
Cream Cheese Lemon Bars: Add 4 oz of softened cream cheese to the lemon filling for a richer texture

❓ FAQs

Can I use bottled lemon juice?
You can, but fresh lemon juice gives the best flavor and brightness

Can I double the recipe?
Yes! Double and bake in a 9×13-inch pan—adjust baking time as needed

Why is my crust not crisp?
Make sure the butter is cold and the crust is pre-baked before adding the filling

Do I need to refrigerate them?
Yes, they set best when chilled and taste great cold

Tangy, buttery, and just sweet enough, these Lemon Crumb Bars are sunshine in dessert form—perfect for any occasion. Let me know if you’d like a printable version or a Pinterest graphic! 🍋✨