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Move this recipe to the top of your must make list! These Lemon Crumb Bars are truly one of my favorite recipes to serve a crowd. They’re tangy, tart, creamy, buttery and loaded with intense lemon flavor. These squares are so delicious you’ll want to make them year-round!
Tangy Lemon Crumb Bars
This recipe came together easily with a mashup of our super popular Peach Crumb Bars and our Easy Lemon Pie. I used the crust from the peach bars but also added lemon zest to the base. I doubled the recipe for lemon pie filling for a thicker filling to support the buttery crumb topping.
This recipe is a winner all the way around. It’s loaded with tart fresh lemon flavor, a buttery crust and lightly sweet crumb topping. You’re going to be the star of your next gathering then you share these fantastic Lemon Crumb Bars.
Ingredients overview
For the crust:
- granulated sugar
- all purpose flour
- baking powder
- salt
- lemon zest
- unsalted butter, cold and cut into cubes
- lightly beaten large egg
For the lemon filling:
- sour cream
- sweetened condensed milk
- egg yolks at room temperature
- fresh lemon juice
- lemon zest
How to make Lemon Crumb Bars
1. Preheat oven and prepare the pan
Lightly grease or spray a 13×9-inch baking dish and set aside. Preheat the oven to 350 degrees F.
2. Prepare the crust
Pour the sugar, flour, baking powder, salt and lemon zest in the bowl of a food processor. Pulse until combined. Add the butter and process until the mixture resembles coarse sand.
Add the egg and process again until the dough starts to hold together but is still crumbly.
NOTE: If you don’t have a food processor you can use a pastry blender (affiliate link)
Gently press about two-thirds of the dough into the bottom and slightly up the sides of the prepared pan.
3. Prepare the creamy lemon filling
In a large bowl whisk together the sour cream and sweetened condensed milk until combined. Add the egg yolks, lemon juice and zest. Whisk until blended. Pour the filling into the prepared crust.
Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the lemon layer leaving some filling showing through.
Bake for 40 to 45 minutes or until the edges are light brown. Cool completely before slicing.
Refrigerate once cooled until ready to serve.
Serving and Storing Lemon Crumb Bars
Once completely cool, cover and refrigerate the bars until chilled before cutting. They can be sliced into squares or bars depending on the amount you need to feed your hungry bunch.
Place the bars in an airtight container between layers of wax or parchment paper. They can be left at room temperature for hours so no worries if you’re at a picnic or potluck. I wouldn’t leave them out in the sun or anything, just to be safe.
Lemon Crumb Bars can be stored in the refrigerator for up to 5 days.
You can also freeze these bars for up to 3 months.
Tips for making the best Lemon Crumb Bars
- Use fresh lemon juice and zest, not bottled
- Don’t over-mix the crust ingredients
- Be sure to allow the bars to cool before cutting. It’s hard I know, but necessary.
- Use good quality ingredients
Variations and add-ins
- Substitute lime juice and zest for the lemon
- Make these into orange bars using fresh orange juice and zest in place of the lemon
- Add one cup of shredded coconut to the lemon or lime filling. You can also bump up the coconut flavor by adding 1/2 teaspoon coconut extract.
- Add a teaspoon of vanilla extract to the lemon filling
Making half a recipe
If you don’t want to make enough lemon crumb bars to feed a crowd, feel free to cut the recipe in half.
This recipe is easily halved and baked in an 8-inch square pan. You’ll need to use half an egg in the filling but the other half can be saved for breakfast or another recipe.
Simply whisk the egg until blended and remove approximately half before adding to the crust.
Cleaning and zesting lemons
- Be sure to clean your lemons by running them under cool water and rubbing the skin with a cloth or your hands to remove any dirt.
- Dry the lemons before zesting.
- Only zest the yellow outer peel of the lemon. Be sure you don’t zest the white pith which will make the lemon taste bitter.
Lemon Crumb Bars
Ingredients
For the crust:
- 1 cup granulated sugar (222g)
- 3 cups all-purpose flour (378g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup unsalted butter cold and cut into cubes (8oz or 226g)
- 1 large egg lightly beaten
For the lemon layer:
- ⅔ cup sour cream (5 ½ oz or 154g)
- 28 ounces sweetened condensed milk (2) 14oz cans
- 8 large egg yolks
- 1 cup fresh lemon juice strained (8oz about 8 lemons)
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F. Lightly grease or spray a 13×9-inch baking pan. Line the pan with parchment paper if desired to help with easy removal. Set aside.
To prepare the crust:
- Pour the sugar, flour, baking powder, salt and lemon zest in the bowl of a food processor. Pulse until combined. Add the butter and process until the mixture resembles coarse sand. Add the egg and process again until the dough starts to hold together but still crumbly. (NOTE: If you don’t have a food processor you can use a pastry blender.)
- Gently press two-thirds of the dough into the bottom and slightly up the sides of the prepared pan.
To prepare the lemon filling:
- In a large mixing bowl whisk together the sour cream and sweetened condensed milk until combined. Add the egg yolks, lemon juice and zest. Whisk until blended. Pour the filling into the prepared crust.
- Using your hands, gently press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the lemon layer leaving some filling showing through.
- Bake for 40 to 45 minutes or until the edges are light brown.
- Cool completely before slicing. Once cooled, cover and refrigerate until ready to serve.
Recipe Notes
Nutrition
More great lemon recipes
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Lemon Crumble Breakfast Cake
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Lemon Curd Cake
Loaded with bright lemon zest and fresh lemon juice, this delicious and tender cake is a favorite with our lemon loving peeps.
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