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Overhead picture of a hand holding a lemon crumb bar showing its layers with more lemon crumb bars laying flat in the background.

Lemon Crumb Bars

Audrey Grubb
These Lemon Crumb Bars combine a bright, custardy lemon filling with a buttery vanilla shortbread crust and crumble topping. They’re tart, buttery, easy to make, and perfect for spring and summer baking.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 9 bars
Calories 441 kcal

Equipment

  • Kitchen Scale
  • Mixing bowls
  • Zester
  • 8×8 baking pan
  • Parchment Paper
  • Fork for mixing
  • Whisk for mixing
  • Small mesh strainer or sifter for sifting confectioners' sugar

Ingredients
  

  • 240 grams all-purpose flour
  • 200 grams granulated sugar
  • 170 grams unsalted butter melted
  • ½ teaspoons salt
  • 1 teaspoons vanilla extract
  • 3 large eggs
  • 200 grams granulated sugar
  • 120 milliliters fresh lemon juice about 3-4 lemons
  • 1 tablespoons lemon zest
  • 30 grams all-purpose flour
  • ¼ teaspoons salt
  • confectioners sugar for dusting

Instructions
 

  • Prep: Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
  • Make the shortbread dough: In a large bowl, mix melted butter, granulated sugar, vanilla extract, and salt together. Stir in flour until a soft, crumbly dough forms.
    200 grams granulated sugar, 170 grams unsalted butter, ½ teaspoons salt, 1 teaspoons vanilla extract, 240 grams all-purpose flour
  • Press the crust: Press about ⅔ of the shortbread dough firmly and evenly into the bottom of the prepared pan. Set the remaining ⅓ aside for the crumble topping.
  • Par-bake the crust: Bake the crust for 12-15 minutes, until just set and very lightly golden at the edges. Remove and let cool for 5 minutes while you make the lemon filling.
  • Make the lemon filling: In a bowl, whisk together eggs, granulated sugar, fresh lemon juice, lemon zest, flour, and salt until smooth and fully combined. The mixture will be thin and watery — that's normal.
    3 large eggs, 200 grams granulated sugar, 120 milliliters fresh lemon juice, 1 tablespoons lemon zest, 30 grams all-purpose flour, ¼ teaspoons salt
  • Assemble: Pour the lemon filling evenly over the par-baked crust. Crumble the reserved shortbread dough over the top in rough, uneven chunks — don't press it down.
  • Bake: Bake for 23-27 minutes, until the lemon filling is set at the edges with just a slight jiggle in the center. The top will look like a bunch of small air bubbles popped on the surface, but we will cover that with confectioners' sugar next.
  • Cool: Let cool completely in the pan — at least 2 hours. The lemon filling needs time to fully set before slicing. Once cool, dust with sifted confectioners sugar. For extra clean cuts, refrigerate for 30-60 minutes before slicing.
    confectioners sugar

Notes

  1. Fresh lemon juice only: Bottled lemon juice won't give you that bright, vibrant flavor. You need the real thing here.
  2. The filling will look very thin: Don't worry — the eggs and flour set it up into a custardy layer as it bakes. Pour slowly and evenly.
  3. Crumble sinking: Some (or all!) of the crumble will sink slightly into the lemon filling — this is totally normal and actually gives you a nice textural contrast in every bite.
  4. Powdered sugar: If you want to finish these with a dusting of powdered sugar (very classic lemon bar move), wait until fully cooled and right before serving.
  5. Storage: Store in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 441kcalCarbohydrates: 68gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 218mgPotassium: 74mgFiber: 1gSugar: 45gVitamin A: 552IUVitamin C: 6mgCalcium: 20mgIron: 2mg
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