Spring is finally here. You can feel the sun getting warmer. These homemade lemon crumb bars are the perfect way to celebrate. They are bright, zesty, and so simple to make.
The citrus scent will fill your entire kitchen. It makes the whole house feel like spring. You only need a few basic pantry staples to start. This recipe delivers a refreshing burst of flavor in every single bite.
Why This Recipe Is a Winner
This recipe is a total winner for busy weekends. It uses simple ingredients you likely already have. You get a buttery shortbread crust and a creamy center. It is perfect for a spring brunch or a family treat.
The texture is truly wonderful. The base is crisp and sturdy. The lemon filling is smooth and tangy. The crumbly topping adds a lovely crunch. Your holiday guests will absolutely love this crowd-pleasing dessert.
Simple Method
You do not need fancy tools for this. A simple bowl and a fork will do. You make one dough for the bottom and top. This saves you so much time and effort. Beginners can master this in no time at all.
The filling comes together with a quick whisk. It is thick, creamy, and very reliable. Even if you have never baked, you can do this. The steps are clear and very easy to follow. You will feel like a pro baking from scratch.
Ingredients You’ll Need
These bars rely on fresh citrus and rich dairy for the best flavor.
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 large egg, beaten
- 14 ounces sweetened condensed milk
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 large egg yolk
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter cubes into the flour mixture using a pastry blender or fork until the mixture resembles coarse crumbs.
- Stir in the beaten egg until the mixture is evenly moistened and remains crumbly.
- Press approximately half of the crumb mixture firmly into the bottom of the prepared pan to form an even base layer.
- In a separate medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until the mixture is smooth and slightly thickened.
- Pour the lemon filling over the base layer, spreading it evenly to the edges.
- Distribute the remaining crumb mixture evenly over the top of the lemon layer.
- Bake for 40 to 45 minutes or until the edges are lightly golden and the center is set.
- Cool the bars completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing into 16 squares.
Best Ways to Enjoy It
Serve these bars chilled for the best texture. You can add a light dusting of powdered sugar. It makes them look extra special for guests. Pair them with a hot cup of herbal tea.
These are wonderful for a garden party. Place them on a pretty floral platter. Set the table and enjoy with your family. They also pack well for a sunny spring picnic.
Storage & Reheating
Keep these bars in the fridge. They stay fresh for up to five days. Use an airtight container to keep them moist. Cold bars are much easier to slice cleanly.
You can also freeze these for later. Wrap them tightly in plastic wrap first. Then place them in a freezer bag. Thaw them in the fridge before serving. This is a great make-ahead dessert option.
Tips for Best Results
- Use cold butter for a flaky crust.
- Always use fresh lemon juice for brightness.
- Don’t skip the parchment paper for easy removal.
- Press the bottom layer down very firmly.
- Avoid overbaking to keep the center creamy.
- For Easter, double the batch for a crowd.
- Add extra zest for a stronger citrus punch.
- Let them chill fully before you try slicing.
Ways to Switch It Up
- Swap lemon for lime for a tropical twist.
- Add a handful of fresh summer berries on top.
- Use gluten-free flour for a dietary-friendly version.
- Mix in a half cup of shredded coconut.
- Swap sugar for honey for a different sweetness.
Quick Answers
Can I make these ahead of time?
Yes, these are perfect for entertaining. You can make them the day before. They actually taste better after chilling overnight. This makes your morning hosting much easier.
Will my kids like these?
Most kids love the sweet and tangy flavor. The crumbly topping is always a favorite. They are like a handheld lemon pie. They are perfect for small hands.
How do I know when they are done?
Look for light golden brown edges. The center should no longer jiggle much. It will firm up as it cools. Trust the cooling time for the best result.
I hope these bright lemon bars bring joy to your table. They are a true taste of sunshine for your family. Happy baking and enjoy every bite!
— Lidia
Homemade Lemon Crumb Bars
Ingredients
- 2.5 cups all -purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- 0.5 teaspoon baking powder
- 0.25 teaspoon sal t
- 1 large egg , beaten
- 14 ounces sweetened condensed milk
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 large egg yolk
Instructions
- Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter cubes into the flour mixture using a pastry blender or fork until the mixture resembles coarse crumbs.
- Stir in the beaten egg until the mixture is evenly moistened and remains crumbly.
- Press approximately half of the crumb mixture firmly into the bottom of the prepared pan to form an even base layer.
- In a separate medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until the mixture is smooth and slightly thickened.
- Pour the lemon filling over the base layer, spreading it evenly to the edges.
- Distribute the remaining crumb mixture evenly over the top of the lemon layer.
- Bake for 40 to 45 minutes or until the edges are lightly golden and the center is set.
- Cool the bars completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing into 16 squares.
