These bright and zesty Lemon Crumble Bars are a guaranteed mood booster. A tart, sweet lemon layer sits under a buttery, golden crumble for a dessert that’s easy to make and utterly delicious.
The weather here has been unpredictable lately — one day full of sun and fresh spring air, the next day a chilly rainstorm. Those swings reminded me of fleeting spring days, which inspired me to bake these bars. Luckily, my apartment complex has a lemon grove, so I had plenty of fresh lemons on hand.
I make these bars with two simple components: the crust/crumble and the lemon filling. The crust and crumble are the same mixture, which keeps the recipe streamlined and makes cleanup easier. The filling is velvety and bright, with sweetened condensed milk, fresh lemon juice and zest, plus egg yolks for a rich, custardy texture.
The Crust/Crumble
The crust and topping are made in one bowl. Combine granulated sugar, baking powder and salt with all-purpose flour. Cut in cold, cubed unsalted butter, then add a lightly beaten egg and vanilla extract. Work the mixture until it resembles small pebbles — you can finish by hand if needed. Half of the mixture presses into the pan as the base, and the rest becomes the crumble topping.
The Lemon Filling
The lemon layer is simple but bright. Whisk sweetened condensed milk with freshly squeezed lemon juice, lemon zest and egg yolks until smooth. A tip: zest the lemons before juicing them — I used about three large lemons to get roughly 4 tablespoons zest and 1/2 cup juice.
The result is a tangy, zippy filling balanced by the buttery, mildly sweet crumble. These Lemon Crumble Bars are refreshing, not overly sweet, and perfect for spring or any time you want a citrusy treat.
Lemon Crumble Bars
Ingredients
FOR THE CRUST & CRUMBLE:
- 1 cup granulated white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cubed
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
FOR THE LEMON FILLING:
- 14 oz (1 small can) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice from about 2-3 med/large lemons
- 4 Tbsp lemon zest from about 2-3 med/large lemons
- 2 large egg yolks
Instructions
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Preheat the oven to 375°F. Line a 13×9 light metal baking pan with foil or parchment, letting the edges extend over the sides. Lightly spray the lining with cooking spray and set the pan aside.
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For the crumble: In a large bowl, whisk together the granulated sugar, baking powder, salt, and all-purpose flour. Add the cubed butter, beaten egg, and vanilla. Use a pastry blender, two forks, or your fingers to cut the butter into the dry ingredients until the mixture looks like small pebbles. It will be crumbly; you can work it by hand to finish.
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Press half of the dough firmly and evenly into the prepared pan to form the crust. Reserve the remaining crumble for the topping.
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For the filling: In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest and egg yolks until smooth. Pour the filling evenly over the crust and spread to an even layer. Sprinkle the remaining crumble mixture over the lemon filling.
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Bake for 38–45 minutes, until the topping is light golden and the center appears set. Let cool completely at room temperature, then chill in the refrigerator for at least one to two hours to fully set before cutting into bars. Store the bars in the refrigerator or at room temperature.
Notes
Bright, zippy, and absolutely delicious — these bars are a favorite.
Have a super sweet day!
xo, Hayley