Lemon Crumb Bars

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Lemon Crumb Bars

These Lemon Crumb Bars are a staple in our household, bringing comfort and joy with every bite. The first time I made them, I was simply looking for a quick dessert that wouldn’t require rolling out dough or fancy ingredients. But what I got was a game-changer—one of those recipes that instantly becomes a family favorite.

The crispy, golden-brown crumb layers sandwich a creamy lemon filling that is just the right amount of sweet and tart. The texture? Absolutely dreamy. My kids describe it as “lemon cheesecake meets crumble pie,” and honestly, I think that sums it up perfectly! My husband, a self-proclaimed chocolate dessert lover, went back for seconds (and thirds). That’s when I knew these bars were something special.

What I love most about this recipe is how easy it is to make. It’s a simple mix-and-layer process, making it perfect for busy moms who want to whip up something impressive without spending hours in the kitchen. Whether it’s for a casual afternoon snack, a bake sale, or a holiday treat, these bars always steal the show.

If you love a dessert that’s rich yet refreshing, these Lemon Crumb Bars will be your new go-to. Keep reading for all the details, from FAQs to step-by-step instructions and pro tips to make these bars absolutely foolproof!

Questions I Often Get Asked About This Recipe

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but in a pinch, you can use bottled. Just be aware that fresh juice provides a brighter and more natural taste.

Can I freeze these bars?
Yes! Once they’ve cooled completely, store them in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.

How do I prevent the crumb topping from getting too dry?
Make sure to mix the crumb ingredients well so the butter is evenly distributed. This helps create that perfect golden, slightly crunchy texture.

Can I make these gluten-free?
Absolutely! Just swap out the all-purpose flour for a 1:1 gluten-free flour blend.

Do these bars need to be refrigerated?
Yes, because of the lemon filling, it’s best to store them in the fridge. They taste even better chilled!

What You Need to Make Lemon Crumb Bars

Ingredients:

2 cups all-purpose flour

1 cup old-fashioned oats

1 cup brown sugar, packed

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, melted

1 can (14 oz) sweetened condensed milk

1/2 cup fresh lemon juice

1 tablespoon lemon zest

2 egg yolks

1 teaspoon vanilla extract

Special Equipment:

9×13-inch baking pan

Parchment paper

Mixing bowls

Whisk

Spatula

How to Make Lemon Crumb Bars

Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

Make the Crumb Mixture: In a large mixing bowl, combine flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.

Create the Base Layer: Press half of the crumb mixture firmly into the prepared baking pan. Bake for 10 minutes until lightly golden.

Prepare the Lemon Filling: In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla extract until smooth.

Assemble the Layers: Pour the lemon filling over the pre-baked crust, spreading it evenly. Sprinkle the remaining crumb mixture over the top.

Bake: Return to the oven and bake for another 22-25 minutes or until the top is golden brown.

Cool & Serve: Let the bars cool completely before slicing. For best results, refrigerate for at least 1 hour before serving.

Tips for Making the Best Lemon Crumb Bars

Use fresh lemons for the best flavor. The zest adds an extra citrus punch!

Press the base layer firmly so it holds up when slicing.

Let them chill before cutting; they slice much cleaner this way.

For an extra crunch, add chopped nuts to the crumb topping.

Want a little twist? Swap half the lemon juice for lime juice for a lemon-lime variation.

Reader Reviews

⭐⭐⭐⭐⭐ “These bars were AMAZING! The perfect balance of sweet and tart. I made them for a potluck, and they disappeared in minutes!” – Sarah T.

⭐⭐⭐⭐ “Loved these! I did use bottled lemon juice because that’s what I had, and they still turned out delicious.” – Amanda R.

⭐⭐⭐⭐⭐ “The crumbly top was my favorite part. I’ll be making these again for sure!” – Jessica M.

⭐⭐⭐⭐ “Really good, but I think I’ll add more lemon zest next time for an extra zing!” – Daniel P.

⭐⭐⭐⭐⭐ “Such an easy recipe! My kids helped, and we all loved the results!” – Laura K.

Printable Recipe

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