Lemon Crumb Bars

Tangy lemon filling sandwiched between layers of buttery, golden crumble, perfectly sweet, lightly tart, and completely irresistible.

If you’re anything like me, lemon desserts hold a special place in your heart. They’re refreshing, zesty, and just the right amount of sweet. These Lemon Crumb Bars are one of those recipes that you’ll turn to again and again. Whether you need a picnic treat, a tea-time bite, or something low-effort that still feels impressive.

What I love most about this recipe is how it combines a classic shortbread-like base with a bright, silky lemon layer, all topped off with a golden, buttery crumble. It’s a balance of textures: soft, crisp, and melt-in-your-mouth all at once. And the best part? You don’t need to make separate crust and topping doughs, it’s all the same mixture, just used in two ways.

These bars are made in a simple 8x8-inch pan, chill beautifully, and slice like a dream. They’re the kind of dessert that disappears fast, so don’t be surprised if you find yourself doubling the batch next time.

Why You’ll Love These Bars

• No fuss one dough for both crust and topping.

• Bright and balanced - the lemon is tart but not too sharp.

• Perfect texture buttery, crisp, and tender in every bite.

• Make-ahead friendly they’re even better the next day.

When to Make These Lemon Crumb Bars

These lemon crumb bars are one of those desserts that work year-round, but they really shine during certain moments. In the spring and summer months, their bright citrus flavor feels refreshing and light, making them perfect for brunches, baby showers, picnics, and casual gatherings. They’re also a great option when you want to bring something homemade to a get-together that isn’t overly rich or heavy.

During the colder months, these bars bring a pop of sunshine to the table. Lemon desserts have a way of cutting through heavier winter meals and adding a fresh finish without feeling out of place. If you’re hosting during the holidays and want something different from chocolate-based desserts, these bars are an easy crowd-pleaser.

They’re also ideal for make-ahead baking. Because they slice cleanly and hold their shape, they travel well and look beautiful on a dessert platter. No decorating or frosting required.

Ingredients

For the Crust and Crumble

• all-purpose flour

• granulated sugar

• salt

• unsalted butter

• vanilla extract

For the Lemon Filling

• eggs

• granulated sugar

• all-purpose flour

• lemon zest

• lemon juice

• salt

The Method

Step 1: Prepare the Pan & Oven

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.

Step 2: Make the Crust & Crumble

In a mixing bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the vanilla.

Step 3: Press the Crust

Press two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining third for the crumble topping.

Step 4: Par-Bake the Crust

Bake the crust for 15 minutes, or until lightly golden. Remove from oven and set aside.

Step 5: Prepare the Lemon Filling

In a medium bowl, whisk together the eggs and sugar until smooth. Add the flour, lemon zest, lemon juice, and a pinch of salt. Whisk until fully combined and slightly thickened.

Step 6: Assemble the Bars

Pour the lemon filling over the warm crust.

Step 7: Add the Crumble Topping

Sprinkle the reserved crumble mixture evenly over the top of the lemon filling.

Step 8: Bake Until Set

Bake for 20–23 minutes, or until the filling is set and the topping is golden brown.

Step 9: Cool & Chill

Let the bars cool in the pan for about 30 minutes, then transfer to the fridge to chill for at least 1 hour before slicing.

Step 10: Slice & Serve

Once fully set, use the parchment overhang to lift out and cut into squares.

What I Used for This Recipe

When I make these lemon crumb bars, I keep things simple and use a few baking tools I reach for all the time. I baked them in a 9×13 pan, which helps the bars bake evenly and makes slicing easy. I always line the pan with parchment paper so the bars lift out cleanly and cleanup is quick. For the lemon zest, a fine microplane zester makes a big difference, it pulls just the fragrant zest without any bitterness. I also like using a set of glass mixing bowls to keep everything organized, and a sharp knife helps get clean, even slices once the bars have cooled.

Serving Tips

• Dust with powdered sugar right before serving for a pretty finish.

• Serve chilled or at room temperature, both are delicious!

• These pair wonderfully with a cup of tea or coffee.

Ideas for Different Occasions

These lemon crumb bars can be served in several different ways depending on the occasion:

For casual snacking, serve them chilled or at room temperature with no extras at all. They’re perfect alongside an afternoon coffee or tea.

For brunch or special gatherings, dust the tops lightly with powdered sugar just before serving. This adds a bakery-style look without extra effort.

If you’re serving these as a plated dessert, pair them with fresh berries or a spoonful of lightly sweetened whipped cream on the side. The added texture and freshness complement the crumb topping beautifully.

For parties, cut them into smaller squares or rectangles so guests can grab one easily. Their sturdy texture makes them ideal for buffet-style serving.

Variations & Customizations

• Add ½ cup of shredded coconut to the crumble for a tropical twist.

• Stir a few fresh raspberries or blueberries into the lemon layer before baking.

• Make them gluten-free by using a 1:1 gluten-free flour blend.

How to Cut Clean, Even Bars Every Time

Getting clean slices can make a big difference in how your dessert looks, especially if you’re serving guests. Once the bars have fully cooled, use a sharp knife and wipe it clean between cuts. For extra neat edges, you can chill the bars briefly before slicing.

Using a long knife instead of a short one also helps create straight cuts in a single motion. Press straight down rather than sawing back and forth to keep the crumb topping intact.

If you’re planning to serve these later, you can slice them ahead of time and store them already cut. This makes serving easier and keeps the presentation consistent.

Storage Tips

• Store in an airtight container in the fridge for up to 5 days.

• Freeze individually wrapped bars for up to 2 months just thaw overnight in the fridge before serving.

A Note on Baking with Citrus at Home

Baking with citrus is one of the easiest ways to elevate homemade desserts. Fresh citrus adds flavor, aroma, and brightness without requiring extra ingredients or complicated techniques. Lemon, in particular, works well in baked goods because its acidity balances sweetness naturally.

When baking with lemon, zest plays an important role in flavor depth. It adds intensity without adding extra liquid, which helps maintain the structure of baked desserts like these bars. Using both juice and zest creates a well-rounded citrus flavor that tastes vibrant but smooth.

These lemon crumb bars are a great example of how citrus can transform simple ingredients into something that feels intentional and comforting.

Final Thoughts

These Lemon Crumb Bars are proof that you don’t need elaborate ingredients to make something truly special. They're easy enough for a weekday bake, but impressive enough for a spring brunch or afternoon tea. Bright, buttery, and full of citrusy cheer. A treat that always gets a second (or third) bite.

Looking for more Dessert Bar Recipes? Try my popular recipes below:

• Blueberry Crumb Bars

• Chocolate Peanut Butter

• Peach Crumb Bars

• Blackberry Cheesecake Bars

Yield: 16 bars

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Lemon Crumb Bars

Prep time: 15 MinInactive time: 1 HourBake Time: 35 MinTotal time: 1 H & 50 M

Tangy lemon filling sandwiched between layers of buttery, golden crumble, perfectly sweet, lightly tart, and completely irresistible. If you’re anything like me, lemon desserts hold a special place in your heart. They’re refreshing, zesty, and just the right amount of sweet. These Lemon Crumb Bars are one of those recipes that you’ll turn to again and again. Whether you need a picnic treat, a tea-time bite, or something low-effort that still feels impressive.

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Ingredients

For the Crust and Crumble

• 1 ½ cups all-purpose flour
• ⅔ cup granulated sugar
• ¼ tsp salt
• ¾ cup cold unsalted butter, cubed
• 1 tsp vanilla extract

For the Lemon Filling

• 2 large eggs
• ¾ cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tbsp lemon zest (about 2 lemons)
• ⅓ cup fresh lemon juice
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
2. In a mixing bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the vanilla.
3. Press two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining third for the crumble topping.
4. Bake the crust for 15 minutes, or until lightly golden. Remove from oven and set aside.
5. In a medium bowl, whisk together the eggs and sugar until smooth. Add the flour, lemon zest, lemon juice, and a pinch of salt. Whisk until fully combined and slightly thickened.
6. Pour the lemon filling over the warm crust.
7. Sprinkle the reserved crumble mixture evenly over the top of the lemon filling.
8. Bake for 20–23 minutes, or until the filling is set and the topping is golden brown.
9. Let the bars cool in the pan for about 30 minutes, then transfer to the fridge to chill for at least 1 hour before slicing.
10. Once fully set, use the parchment overhang to lift out and cut into squares

Notes

Add ½ cup of shredded coconut to the crumble for a tropical twist.

Stir a few fresh raspberries or blueberries into the lemon layer before baking.

Make them gluten-free by using a 1:1 gluten-free flour blend.

Nutrition Facts

Carbs

28 g

Cholesterol

46 mg

Fiber

0 g

Fat

9 g

Net carbs

27 g

Sat. Fat

6 g

Sodium

49 mg

Sugar

18 g

Protein

2 g