There’s something magical about the combination of buttery crumbly crust, zesty lemon filling, and a golden streusel topping—it’s like sunshine in dessert form! If you love lemon bars but crave extra texture, these Lemon Crumb Bars are about to become your new favorite treat.
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Imagine: a rich shortbread base, a layer of luscious, tangy-sweet lemon curd, and a crumbly, buttery topping that adds the perfect crunch. They’re easier than pie (literally!), require no fancy techniques, and are guaranteed to disappear fast at any gathering.
Whether you’re looking for a bright spring dessert, a last-minute potluck star, or just a little citrusy happiness to brighten your day, this recipe delivers. Plus, I’m sharing all my chef-approved tricks to ensure yours turn out perfectly balanced—not too sweet, not too tart, just irresistibly delicious.
Ready to bake the best Lemon Crumb Bars of your life? Let’s get started!
Why You’ll Love These Lemon Crumb Bars
If you adore zesty, buttery desserts, these Lemon Crumb Bars are your new obsession! They feature:
✔ A buttery shortbread crust
✔ A luscious lemon curd filling (tangy & smooth!)
✔ A golden crumb topping (extra crunch!)
Perfect for:
- Summer BBQs 🍋
- Easter brunch 🐣
- Potlucks & bake sales 🎉
“These bars strike the perfect balance between sweet and tart—just like a lemon meringue pie but easier!” – Chef Andrew
Ingredients & Substitutions (Baking Science Tips!)
📝 What You’ll Need:
For the Crust & Crumble:
- 1 cup (226g) unsalted butter, cold (Keeps the crust flaky!)
- 2 cups (250g) all-purpose flour (For structure)
- ½ cup (100g) granulated sugar (Balances tartness)
- ¼ tsp salt (Enhances flavor)
For the Lemon Filling:
- 4 large egg yolks (Creates a rich, custardy texture)
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) fresh lemon juice (Bottled works, but fresh is best!)
- 2 tbsp lemon zest (For intense citrus flavor!)
- 2 tbsp cornstarch (Prevents a runny filling)
Possible Substitutions:
- Gluten-free? → Use 1:1 GF flour blend
- Dairy-free? → Swap butter for coconut oil
- Less sugar? → Reduce to ¾ cup (but expect more tartness)
Step-by-Step Instructions (With Photos!)
Step 1: Make the Crust & Crumble
- Preheat oven to 350°F (175°C). Line a 9×9″ pan with parchment paper.
- Cut cold butter into flour, sugar, and salt until crumbly. (Like coarse sand!)
- Press ⅔ of the mix into the pan. Bake for 15 mins until lightly golden.
Step 2: Prepare the Lemon Filling
- Whisk egg yolks, sugar, lemon juice, zest, and cornstarch in a saucepan.
- Cook on medium heat, stirring constantly, until thickened (about 5 mins).
- Pour over baked crust, then sprinkle remaining crumble on top.
Step 3: Bake & Cool
- Bake 20-25 mins until golden.
- Cool completely before slicing (patience is key!).
Chef’s Tips for Perfect Lemon Crumb Bars
✅ Use cold butter → Flakier crust!
✅ Zest lemons before juicing → Easier & more flavorful!
✅ Let bars cool 2+ hours → Cleaner slices!
Storage & Freezing Guide
- Room temp: 2 days (covered)
- Fridge: 1 week
- Freezer: 3 months (wrap tightly!)
FAQs (Answering Your Burning Questions!)
Why are my lemon bars falling apart?
Your bars may crumble if:
Undercooked crust: Bake the base until golden (15+ mins) before adding filling.
Cut too soon: Let bars cool completely (2+ hours) for clean slices.
Too much butter: Measure flour correctly (spoon & level method).
How long can lemon bars sit out?*
Room temperature: Up to 2 days (covered to prevent drying).
Hot/humid climates: Refrigerate after 24 hours to avoid sogginess.
How to tell if lemon bars have gone bad?
Discard if you notice:
Mold (fuzzy spots).
Sour smell (beyond lemon’s natural tartness).
Discolored filling (gray or dark yellow).
How do you keep lemon bars from sticking to the pan?
Line the pan with parchment paper (let edges overhang for easy lifting).
Grease the parchment lightly with butter or non-stick spray.
How to make lemon bars less gooey?
Cook the lemon filling longer (until it coats the back of a spoon).
Add 1 extra tbsp cornstarch to the filling.
Chill before slicing (firms up the custard).
Easy Lemon Crumb Bars
Ingredients
- 1 cup unsalted butter, cold
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 4 large egg yolks
- 1 cup granulated sugar
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest
- 2 tbsp cornstarch
Instructions
Make the Crust & Crumble
- Preheat oven to 350°F (175°C). Line a 9×9" pan with parchment. Cut butter into flour, sugar, and salt until crumbly. Press ⅔ of the mix into the pan. Bake for 15 mins.
Prepare the Lemon Filling
- Whisk egg yolks, sugar, lemon juice, zest, and cornstarch in a saucepan. Cook on medium heat, stirring constantly, until thickened (5 mins). Pour over baked crust, then top with remaining crumble.
Bake & Cool
- Bake 20-25 mins until golden. Cool completely (2+ hours) before slicing.
Notes
More Desserts You’ll Love
- Easy Churro Cheesecake Cookies Recipe – Better Than Cinnabon!
- Easy Cinnamon Roll Cake Recipe (Better Than Cinnabon!)
Final Thoughts
These Easy Lemon Crumb Bars are a crowd-pleasing dessert that balances sweet, tangy, and buttery in every bite! Whether you’re a baking newbie or a seasoned pro, this recipe never fails.