Lemon Crumb Bars

Lemon Crumb Bars |



For the Sugar Cookie Crust:


For the Lemon Filling: 


For the Crumb Topping: 


  1. Preheat oven to 350 degrees F. Line a 13 x 9 inch baking pan with parchment paper and set aside
  2. Prepare Sugar Cookie Crust: In a medium bowl, combine the flours, baking soda, baking powder and salt in a medium sized bowl. Set aside. In the bowl of a stand mixer, cream together the butter and sugars on medium speed until light and fluffy. Add in the egg and vanilla and mix until well combined, scraping down the sides and bottom of the bowl as needed. With the mixer on low, mix in the dry ingredients just until the dough is well combined. Do not over mix. Press dough into prepared baking pan, using a spatula to spread in an even layer. Bake for 15-20 minutes or until just starting to brown around edges. While crust is baking, prepare lemon filling and crumb topping
  3. Prepare Lemon Filling: Whisk together all ingredients until well combined
  4. Prepare Crumb Topping: In a large bowl, mix together flour, granulated and brown sugars, and lemon zest until well blended. With fingertips, work in butter until mixture resembles coarse crumbs
  5. Assemble and Bake: Pour lemon filling over warm cookie crust. Sprinkle crumb topping evenly over lemon filling. Bake for 28-32 minutes or until lemon filling looks set and no longer jiggly. Allow to cool completely before slicing into squares


  • Bars will keep at room temperature for up to 5 days
  • If you plan to bring these to an outdoor event, I recommend wrapping them in foil and packing them in a cooler with some ice packs. This will prevent the lemon filling from melting and dripping all over

Keywords: lemon crumb bars, lemon bars, lemon squares, lemon dessert recipe, easy recipe, nut free dessert recipe, crumb topping, crumb cake topping, lemon filling, summer recipe, summer dessert recipe

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