Lemon Crumb Bars Recipe | Zesty Dessert
There are some bakes that just feel like sunshine in a tin, and this lemon crumb bars recipe is exactly that. It captures the perfect balance between a buttery, sweet, shortbread-like crumb and a luscious, intensely zesty lemon filling. It’s the kind of dessert that cuts through the richness of a big meal or stands proudly on its own with a cup of tea in the afternoon. The textures are just wonderful together – the soft, yielding filling against the slightly crisp, crumbly base and topping is a genuine delight.
I’ve been making variations of these lemon bars for years, tweaking the ratios until they were just right. Friends always ask me for this recipe after trying it at dinner parties, and I’m always happy to share it. It’s one of those reliable recipes that never fails to impress, without requiring any complicated techniques or fancy equipment. The sharp, bright flavour of fresh lemons is the star of the show, making these bars feel both indulgent and wonderfully refreshing at the same time.
This lemon crumb bars recipe works beautifully for so many occasions. I’ve packed them up for picnics, brought them to bake sales, and served them as a simple dessert when we have friends over for a weekend lunch. They are substantial enough to be satisfying but light enough that you’ll find yourself reaching for a second piece. If you love citrus desserts that pack a real flavour punch, this is one you’ll return to again and again.
Recipe Overview
This recipe creates a tray of delightful lemon crumb bars with a distinct three-layer texture. You get a firm, buttery base, a smooth and tangy lemon curd-style filling, and a sweet, crumbly topping. The flavour is bright, sharp, and sweet all at once. I’ve found that letting them chill completely in the fridge is essential; it not only makes them easier to slice but also allows the lemon flavour to mellow and deepen beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus at least 2 hours cooling time)
- Servings: 16 bars
- Difficulty: Easy
Why You’ll Love This Lemon Crumb Bars Recipe
- Genuine Flavour: The filling uses the juice and zest of two whole lemons, giving it an authentic, sharp citrus tang that is beautifully balanced by the sweet, vanilla-scented crumb. There’s no artificial taste here, just pure, zesty goodness.
- Comes Together in Under an Hour: The hands-on preparation and baking time is just over an hour. It’s a very manageable recipe for a weekend afternoon when you fancy something special.
- Flexible Recipe: This is a great base recipe to adapt. You can easily swap the lemon for lime for a zesty alternative, or even add 50g of desiccated coconut to the crumb mixture for a tropical twist.
- Great for Sharing: These bars are ideal for taking to a potluck, a family gathering, or a bake sale. They travel well and can be made a day in advance, which is always a bonus.
- Family Tested: My husband, who’s usually picky about desserts that aren’t pure chocolate, asked for seconds! He loved how refreshing the tangy lemon filling was against the buttery base. It’s a recipe that everyone seems to enjoy.
Ingredients You’ll Need
For the best results, I recommend using good quality unsalted butter as its flavour really shines in the crumb mixture. And always, always use fresh, unwaxed lemons – the zest is where so much of the aromatic oil is, and you just can’t replicate that vibrant flavour with bottled juice.
- For the Crumb Base and Topping:
- 340g plain flour
- 200g granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 225g unsalted butter, cold and cut into small cubes
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- For the Lemon Filling:
- 400g granulated sugar
- 4 large eggs
- 60g plain flour
- 120ml fresh lemon juice (from 2-3 large lemons)
- Zest of 2 large lemons
- Icing sugar, for dusting (optional)
Sophia’s Tip: Make sure your butter is properly cold, straight from the fridge. This is the key to achieving that perfect, sandy, shortbread-like texture for the crumb. If the butter is too warm, the base can become greasy rather than crumbly.
How to Make Lemon Crumb Bars
The process for this lemon crumb bars recipe is straightforward. We’ll first create the crumb mixture, which cleverly serves as both the base and the topping. Then, we whip up the zesty lemon filling and assemble everything before baking it to a golden finish.
- Prepare the Oven and Tin: Preheat your oven to 180°C (160°C fan). Line a 23cm x 33cm (9×13 inch) baking tin with parchment paper, leaving some overhang on the sides to make it easy to lift the bars out later.
- Make the Crumb Mixture: In a large mixing bowl, whisk together the 340g plain flour, 200g granulated sugar, baking powder, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized lumps remaining.
- Form the Base: Take out approximately one-third (about 300g) of the crumb mixture and set it aside for the topping. To the remaining two-thirds in the bowl, stir in the beaten egg and vanilla extract until it just comes together. Press this mixture firmly and evenly into the bottom of your prepared baking tin. I find that using the bottom of a measuring cup helps create a nice, flat base.
- Bake the Base: Bake the base for 15-18 minutes, or until the edges are just beginning to turn a pale golden colour. Let it cool for a few minutes on a wire rack while you prepare the filling.
- Prepare the Lemon Filling: In a separate medium bowl, whisk the 400g granulated sugar and 60g plain flour together to remove any lumps. Add the 4 large eggs and whisk until smooth and well combined. Finally, stir in the fresh lemon juice and lemon zest.
- Assemble and Bake Again: Pour the lemon filling evenly over the partially baked base. Sprinkle the reserved crumb mixture evenly over the top of the lemon filling.
- Final Bake: Return the tin to the oven and bake for a further 25-30 minutes. The bars are ready when the filling is just set and has a very slight wobble in the centre, and the crumb topping is lightly golden.
- Cool Completely: This step is crucial! Let the bars cool completely in the tin at room temperature. Then, transfer the tin to the fridge and chill for at least 2 hours, or preferably overnight. This allows the filling to set fully, ensuring clean slices.
- Slice and Serve: Once chilled, use the parchment paper overhang to lift the entire block out of the tin. Place it on a cutting board and slice into 16 bars with a sharp knife. Dust with icing sugar just before serving, if you like.
Tips From My Kitchen
- Temperature Control: Your eggs and lemons should be at room temperature for the filling. This helps them combine more easily and creates a smoother texture. The butter for the crumb, however, must be cold.
- The Secret to a Firm Filling: Don’t be tempted to pull the bars from the oven too early. The centre should be almost set, with just a minimal jiggle. The filling will continue to firm up as it cools, and the chilling time is essential for a perfect set. I learned that patience here is truly rewarded with perfect bars.
- Make-Ahead Magic: These bars are an excellent make-ahead dessert. In fact, their flavour is even better on day two. You can bake them the day before you need them, let them chill overnight, and simply slice and serve when ready.
- Storage: Store the lemon crumb bars in an airtight container in the refrigerator. They will keep well for up to 5 days. I don’t recommend freezing them, as the texture of the filling can change upon thawing.
Equipment You’ll Need
- 23cm x 33cm (9×13 inch) baking tin
- Parchment paper
- Large and medium mixing bowls
- Whisk and spatula
- Sharp knife and cutting board
Delicious Variations to Try
While the classic lemon is hard to beat, this recipe is a fantastic canvas for other flavours. Here are a few variations we love:
- Lime and Coconut Bars: Swap the lemon juice and zest for fresh lime juice and zest. Add 50g of desiccated coconut to the crumb mixture along with the flour for a delicious tropical note.
- Orange and Cardamom Bars: For a warmer, less sharp citrus flavour, use the juice and zest of two oranges. Add 1/2 teaspoon of ground cardamom to the dry ingredients for the crumb for a fragrant, spiced twist. It’s a lovely flavour combination, especially in the autumn. For a different kind of fruity crumb dessert, you might also like my Peach Crumb Cheesecake.
- Gluten-Free Lemon Bars: Substitute the plain flour in both the crumb and the filling with a high-quality gluten-free all-purpose flour blend that contains xanthan gum. The results are just as delicious.
What to Serve With Lemon Crumb Bars
These bars are truly wonderful on their own, but they also pair beautifully with a few simple accompaniments:
- Crème Fraîche or Greek Yoghurt: A small dollop of tangy crème fraîche or thick Greek yoghurt provides a creamy contrast that cuts through the sweetness of the bars perfectly.
- Fresh Berries: A handful of fresh raspberries or blueberries alongside adds a lovely burst of colour and complementary fruit flavour.
- A Good Cup of Tea: For a classic afternoon treat, there’s nothing better than one of these bars with a cup of Earl Grey or English Breakfast tea. The citrus notes in the tea echo the lemon in the dessert wonderfully.
Frequently Asked Questions
Lemon Crumb Bars
Ingredients
Method
- Prepare the Oven and Tin: Preheat your oven to 180°C (160°C fan). Line a 23cm x 33cm (9x13 inch) baking tin with parchment paper, leaving some overhang on the sides to make it easy to lift the bars out later.
- Make the Crumb Mixture: In a large mixing bowl, whisk together the 340g plain flour, 200g granulated sugar, baking powder, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized lumps remaining.
- Form the Base: Take out approximately one-third (about 300g) of the crumb mixture and set it aside for the topping. To the remaining two-thirds in the bowl, stir in the beaten egg and vanilla extract until it just comes together. Press this mixture firmly and evenly into the bottom of your prepared baking tin. I find that using the bottom of a measuring cup helps create a nice, flat base.
- Bake the Base: Bake the base for 15-18 minutes, or until the edges are just beginning to turn a pale golden colour. Let it cool for a few minutes on a wire rack while you prepare the filling.
- Prepare the Lemon Filling: In a separate medium bowl, whisk the 400g granulated sugar and 60g plain flour together to remove any lumps. Add the 4 large eggs and whisk until smooth and well combined. Finally, stir in the fresh lemon juice and lemon zest.
- Assemble and Bake Again: Pour the lemon filling evenly over the partially baked base. Sprinkle the reserved crumb mixture evenly over the top of the lemon filling.
- Final Bake: Return the tin to the oven and bake for a further 25-30 minutes. The bars are ready when the filling is just set and has a very slight wobble in the centre, and the crumb topping is lightly golden.
- Cool Completely: This step is crucial! Let the bars cool completely in the tin at room temperature. Then, transfer the tin to the fridge and chill for at least 2 hours, or preferably overnight. This allows the filling to set fully, ensuring clean slices.
- Slice and Serve: Once chilled, use the parchment paper overhang to lift the entire block out of the tin. Place it on a cutting board and slice into 16 bars with a sharp knife. Dust with icing sugar just before serving, if you like.
Notes
I really hope you enjoy making this lemon crumb bars recipe. It’s a true favourite in my home and one that brings a little bit of brightness to any day. They’re a joy to make and even more of a joy to eat. If you try them, please let me know how they turned out in the comments below – I love hearing from you! For another sweet treat, check out my recipe for Biscoff Truffles. From my kitchen to yours, Sophia.
