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.

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.

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.

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.

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.

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—this is the kind of treat that always gets a second (or third) bite.

Yield: 16 Bars

Print

With ImageWithout Image

Lemon Crumb Bars

Prep time: 15 MinCook time: 35 MinInactive time: 1 HourTotal time: 1 H & 50 M

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

Cook modePrevent screen from turning off

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

Calories

202

Carbs

28 g

Cholesterol

46 mg

Fat

9 g

Fiber

0 g

Net carbs

27 g

Protein

2 g

Sat. Fat

6 g

Sodium

49 mg

Sugar

18 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.