There are certain bakes that just feel like sunshine in a tin, and this Lemon Crumb Bars recipe is precisely that. It’s the one I turn to when the skies are a bit grey and the kitchen needs a burst of brightness. It all starts with a buttery, shortbread-like base that crumbles perfectly, topped with a luscious, zesty lemon filling that is intensely sharp and wonderfully gooey. The whole thing is finished with a generous scattering of more of that buttery crumb, which toasts to a beautiful golden colour in the oven.

What I adore about these bars is the fantastic contrast in textures and flavours. You get the soft, yielding filling against the crisp, sandy crumb. The sweetness of the base and topping is perfectly counteracted by the unapologetic tartness of the lemon centre. My kids absolutely devour this every time I make it, often sneaking a second bar when they think I’m not looking. It’s a straightforward bake that works beautifully for a weekend treat, an afternoon tea, or to be packed up for a picnic.

This recipe is a culmination of many attempts to get the balance just right. We’re not looking for a subtle hint of citrus here; we want a proper, vibrant lemon flavour that makes your taste buds sing. Using both the zest and juice of fresh lemons is non-negotiable for achieving that authentic, bright taste that bottled juice simply can’t replicate. It’s a bake that always gets compliments, and it’s one I am truly delighted to share with you from my kitchen.

Recipe Overview

This Lemon Crumb Bars recipe delivers a delightful treat with three distinct layers: a firm yet crumbly shortbread-style base, a bright and tangy lemon curd-like filling, and a sweet, crunchy crumb topping. After testing this recipe five times, I finally got the lemon filling to set perfectly without being too firm, achieving a glorious gooey texture that holds its shape when sliced. Expect a vibrant, zesty flavour that is beautifully balanced by the rich, buttery crumb.

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 5 minutes (plus cooling time)
• Servings: 16 bars
• Difficulty: Easy

Why You’ll Love This Lemon Crumb Bars Recipe

• Genuine Zesty Flavour: The filling uses the zest and juice of two whole lemons, creating a genuinely sharp and tangy curd that cuts through the richness of the buttery base and topping. It’s bright, fresh, and tastes of real lemon.
• Ready for the Oven in 20 Minutes: The crumb mixture for the base and topping is made in one bowl, and the filling whisks together in minutes. It’s a very efficient bake to put together.
• Flexible Recipe: You can easily swap the lemons for limes or even passion fruit for a different twist. A little desiccated coconut added to the crumb mixture also adds a wonderful texture.
• Great for Sharing: This recipe works wonderfully for bake sales, garden parties, or simply as a treat to take into the office. It travels well and slices neatly once completely cooled.
• Family Tested: This is a firm favourite in my house. The combination of sweet, sharp, and buttery is something everyone seems to love, and it disappears remarkably quickly!

Lemon Crumb Bars Recipe

⏱️ 20 min prep  •  🍳 40 min cook  •  👥 16 servings

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Ingredients You’ll Need

For this recipe, using good quality, fresh ingredients makes all the difference, especially the lemons and butter. I always opt for unwaxed lemons as we’re using the zest, and a block of cold, unsalted butter gives the crumb the best possible shortbread-like texture.

• For the Crumb Base and Topping:
• 280g plain flour
• 200g caster sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 170g unsalted butter, cold and cut into cubes
• 1 large egg yolk
• For the Lemon Filling:
• 3 large eggs
• 200g caster sugar
• 30g plain flour
• Zest of 2 large lemons
• 120ml fresh lemon juice (from 2-3 lemons)
• 60ml double cream

Marcus’s Tip: Don’t be tempted to use bottled lemon juice. The flavour from freshly squeezed lemons is so much brighter and more intense. It is the key to making these lemon bars truly special.

How to Make Lemon Crumb Bars

The process for these crumb bars is wonderfully simple. We make one mixture for both the base and the topping, press half of it into the tin, bake it, then pour over the filling and top with the remaining crumb. The key is to let them cool completely before slicing for clean, professional-looking bars.

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Grease and line a 23cm (9-inch) square baking tin with parchment paper, leaving some overhang on the sides to make it easy to lift the bars out later.
2. Make the Crumb Mixture: In a large bowl, whisk together the 280g plain flour, 200g caster sugar, baking powder, and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs. Stir in the single egg yolk until the mixture starts to clump together.
3. Form and Bake the Base: Take a little more than half of the crumb mixture and press it firmly and evenly into the bottom of your prepared tin. I find using the back of a spoon helps to create a flat, compact layer. Bake for 15-18 minutes, or until the edges are just beginning to turn a light golden brown.
4. Prepare the Lemon Filling: While the base is baking, make the filling. In a separate bowl, whisk the 3 large eggs and 200g caster sugar together until pale and slightly thickened. Whisk in the 30g plain flour, followed by the lemon zest, lemon juice, and double cream. Mix until you have a smooth, combined batter.
5. Assemble the Bars: Once the base is out of the oven, carefully pour the lemon filling over the hot crust. It should spread out evenly.
6. Add the Topping: Crumble the remaining crumb mixture evenly over the top of the lemon filling. It’s okay if there are some gaps.
7. Bake Again: Return the tin to the oven and bake for a further 20-25 minutes. The bars are ready when the filling is set around the edges with only a slight wobble in the very centre, and the crumb topping is a lovely golden brown.
8. Cool Completely: This is a crucial step! Allow the bars to cool completely in the tin at room temperature for at least 2 hours. Then, for the cleanest slices, I recommend chilling them in the fridge for another hour before cutting. Use the parchment overhang to lift the slab out of the tin before slicing into 16 squares.

Tips From My Kitchen

• Cold Ingredients are Key: For the crumb mixture, your butter must be cold, straight from the fridge. This ensures it creates little pockets in the flour, resulting in a tender, crumbly, shortbread texture rather than a greasy one.
• The Secret to Clean Slices: I learned that patience is vital. If you try to slice these bars while they are even slightly warm, the filling will ooze out. Chilling them in the fridge firms up the filling and butter in the crust, guaranteeing sharp, neat squares.
• Make-Ahead Method: You can prepare the entire slab bake a day in advance. In fact, I find the flavour deepens and the texture is even better the next day. Just keep it uncut in the fridge, covered, and slice just before serving.
• Storage: Once sliced, store the lemon crumb bars in an airtight container in the refrigerator. They will keep well for up to 4 days, though I doubt they’ll last that long!

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, just some standard baking kit.

• 23cm (9-inch) square baking tin
• Parchment paper
• Large mixing bowl
• Whisk
• Zester or fine grater

Common Mistakes to Avoid

• Using Bottled Lemon Juice: This is the number one mistake. Bottled juice often has a dull, sometimes slightly bitter taste. Freshly squeezed lemon juice provides the bright, zesty kick that is the star of this recipe. Learning how to zest a lemon properly will elevate many of your bakes.
• Underbaking the Filling: A runny filling is usually a sign of underbaking. The centre should have just a slight jiggle when you gently shake the tin. If it looks very liquid, give it another 5 minutes in the oven.
• Skipping the Cooling Time: As mentioned, this is so important. The bars continue to set as they cool. Slicing them warm will result in a messy, gooey filling that hasn’t had time to firm up. Let them cool completely on a wire rack before even thinking about the fridge.

Delicious Variations to Try

While this lemon version is a classic, the recipe is a great base for experimentation. If you enjoy this, you might also like my Maple Pecan Sticky Buns.

• 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 for a tropical twist.
• Orange and Cardamom Bars: Use orange juice and zest instead of lemon, and add 1/2 teaspoon of ground cardamom to the crumb mixture for a warm, aromatic flavour.
• Raspberry Ripple Bars: After pouring the lemon filling over the base, dot a few tablespoons of raspberry jam over the top and gently swirl it through with a skewer before adding the crumb topping.

What to Serve With Lemon Crumb Bars

These bars are magnificent on their own, but they can also be dressed up for a more complete dessert. For other dessert ideas, check out this Giant Skillet Cookie Recipe.

• Clotted Cream: A generous dollop of thick clotted cream or crème fraîche provides a rich, cooling contrast to the sharp lemon filling.
• Fresh Berries: A small handful of fresh raspberries or blueberries alongside the bar adds a lovely burst of colour and complementary flavour.

– A Hot Drink: These are ideal with a cup of strong English breakfast tea or a fragrant Earl Grey. The tannins in the tea cut through the richness beautifully.

Frequently Asked Questions

Lemon Crumb Bars

A delightful dessert featuring a buttery crumb base and topping, filled with a zesty and sweet lemon curd. These bars offer a perfect balance of tangy and sweet flavors.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 225

Ingredients Method Notes

Ingredients

  

For the Crumb Base and Topping

• 280 g plain flour
• 200 g caster sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 170 g unsalted butter cold and cut into cubes
• 1 large egg yolk

For the Lemon Filling

• 3 large eggs
• 30 g plain flour
• Zest of 2 large lemons
• 120 ml fresh lemon juice from 2-3 lemons
• 60 ml double cream

Method

 

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Grease and line a 23cm (9-inch) square baking tin with parchment paper, leaving some overhang on the sides to make it easy to lift the bars out later.
2. Make the Crumb Mixture: In a large bowl, whisk together the 280g plain flour, 200g caster sugar, baking powder, and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs. Stir in the single egg yolk until the mixture starts to clump together.
3. Form and Bake the Base: Take a little more than half of the crumb mixture and press it firmly and evenly into the bottom of your prepared tin. I find using the back of a spoon helps to create a flat, compact layer. Bake for 15-18 minutes, or until the edges are just beginning to turn a light golden brown.
4. Prepare the Lemon Filling: While the base is baking, make the filling. In a separate bowl, whisk the 3 large eggs and 200g caster sugar together until pale and slightly thickened. Whisk in the 30g plain flour, followed by the lemon zest, lemon juice, and double cream. Mix until you have a smooth, combined batter.
5. Assemble the Bars: Once the base is out of the oven, carefully pour the lemon filling over the hot crust. It should spread out evenly.
6. Add the Topping: Crumble the remaining crumb mixture evenly over the top of the lemon filling. It's okay if there are some gaps.
7. Bake Again: Return the tin to the oven and bake for a further 20-25 minutes. The bars are ready when the filling is set around the edges with only a slight wobble in the very centre, and the crumb topping is a lovely golden brown.
8. Cool Completely: This is a crucial step! Allow the bars to cool completely in the tin at room temperature for at least 2 hours. Then, for the cleanest slices, I recommend chilling them in the fridge for another hour before cutting. Use the parchment overhang to lift the slab out of the tin before slicing into 16 squares.

Notes

For the cleanest slices, allow the bars to cool completely in the tin, then chill in the refrigerator for at least one hour before cutting.

I really hope this becomes one of your go-to bakes for when you need something bright, zesty, and utterly satisfying. The combination of that buttery, sweet crumb and the sharp, tangy lemon is just so rewarding to make and eat. Let me know how you get on in the comments below – I love hearing about your kitchen adventures!