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Lemon crumb bars, on a stack of plates.

Lemon Crumb Bars

Heather Smoke
These lemon crumb bars have a buttery shortbread base, with a sweet and tart lemon filling, and crumble topping
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 9


Crust and Topping

  • 1 ½ cups all-purpose flour, spooned and leveled
  • ½ cup granulated sugar
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¾ cup cold unsalted butter, diced


  • 3 large eggs
  • 1 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 3-4 small lemons


Crust and Topping

  • Preheat the oven to 350 F. Line an 8x8 inch baking dish with a piece of parchment paper.
  • In a bowl, combine the flour, sugar and salt. Scatter the cold pieces of butter over the flour mixture, and use a pastry cutter to cut the butter into the flour until moistened, crumbly, and no visible pieces of butter remain.
  • Measure out 1 cup of the crumb mixture, and set aside to reserve for the crumb topping.
  • Press the remaining crumbs firmly against the bottom of the pan. Bake for 15 minutes.


  • In a bowl, whisk together the eggs, sugar and flour until smooth.
  • Use a microplane zester to zest 3 of the lemons, and whisk the lemon zest into the eggs and sugar mixture.
  • Juice the lemons, measuring 1/2 cup juice. If needed, juice the 4th lemon to get a full 1/2 cup of lemon juice. Whisk the lemon juice into the egg mixture until smooth.
  • After the crust has baked for 15 minutes, remove from the oven, and cool for 5 minutes.
  • Whisk up the filling again, and carefully pour over the hot crust. Bake for 15 minutes.
  • Gently sprinkle the reserved 1 cup of crumbs over the filling, then continue baking for another 20 minutes, until the topping is a pale golden.
  • Let cool at room temperature for at least 2 hours, before slicing. These bars can be served slightly warm, or at room temperature.


Leftover bars should be stored in an airtight container, and are best eaten within 1-2 days.
Keyword Cookie Bars, Lemon, Shortbread