Lemon Crumb Bars

These lemon crumb bars feature a buttery shortbread base, a bright and tangy lemon filling, and a golden crumb topping. With a perfect balance of textures and citrus flavor, they’re an easy yet impressive dessert for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: bars

Calories: 260kcal

Author: Chloe White

Cost: $3

Equipment

9x13 inch baking pan
Parchment paper
Mixing bowls
whisk
pastry cutter or hands
spatula
Measuring cups and spoons

Ingredients

3 cups all-purpose flour
1 cup granulated sugar (for base)
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, cold and cubed
1 large egg
1 tsp vanilla extract
1/2 cup fresh lemon juice
2 tbsp lemon zest
3/4 cup granulated sugar (for filling)
4 large eggs (for filling)
2 tbsp cornstarch
1/8 tsp salt (for filling)

Instructions

Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Add egg and vanilla, mixing until crumbly but holds together.
Press two-thirds of mixture into pan and bake for 15 minutes.
Whisk lemon juice, zest, sugar, eggs, cornstarch, and salt until smooth.
Pour filling over warm crust.
Sprinkle remaining crumb mixture evenly over top.
Bake for 25–30 minutes until filling is set and top is golden.
Cool completely before slicing into bars.

Notes

Use cold butter for a crumbly texture. Do not skip cooling time—bars must fully set before slicing. Use fresh lemon juice and zest for best flavor. Store up to 5 days or freeze up to 3 months.

Nutrition