Homemade Lemon Crumb Bars are the kind of dessert that disappear fast. A rich buttery crust, a smooth and tangy lemon filling, and a golden oat crumble on top—every bite is perfectly balanced. Whether you’re baking for a family gathering, a picnic, or just a weekday craving, these bars deliver bakery-style results with minimal effort.
Why You’ll Love These Lemon Crumb Bars
- Beginner-friendly: Simple ingredients and easy steps
- Perfect flavor balance: Sweet, buttery, and refreshingly tangy
- Make-ahead dessert: Tastes even better once chilled
- Crowd favorite: Ideal for parties and bake sales
- Versatile: Easy to customize with other citrus flavors
Tools You’ll Need
- 8×8-inch baking pan
- Mixing bowls
- Whisk
- Parchment paper or foil
- Nonstick cooking spray
Ingredients
For the Crust & Crumb Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 10 tablespoons unsalted butter, melted
- ½ cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
For the Lemon Filling
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons sour cream or plain yogurt
- 1 large egg yolk
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- ½ teaspoon vanilla extract
How to Make Homemade Lemon Crumb Bars
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray with nonstick spray.
Step 2: Make the Crust
In one bowl, whisk together flour, oats, salt, and baking soda. In another bowl, mix melted butter, brown sugar, and vanilla until smooth. Combine both mixtures until just blended.
Step 3: Bake the Base
Reserve about ¾ cup of the mixture for topping. Press the remaining dough evenly into the pan and bake for 10 minutes.
Step 4: Prepare the Lemon Filling
Whisk together condensed milk, sour cream, egg yolk, lemon juice, lemon zest, and vanilla until completely smooth.
Step 5: Assemble & Bake
Pour the lemon filling over the warm crust. Sprinkle the reserved crumb mixture evenly on top. Bake for another 17–20 minutes until lightly golden. The center may jiggle slightly—this is normal.
Step 6: Cool & Slice
Let the bars cool completely on a wire rack before lifting them out and slicing into squares.
Serving Ideas
- Dust lightly with powdered sugar
- Serve with vanilla ice cream
- Pair with fresh berries
- Drizzle with lemon glaze
- Add whipped cream for extra indulgence
Pro Tips for Perfect Lemon Crumb Bars
- Use fresh lemons for maximum flavor
- Do not overmix the crust
- Let bars cool fully before slicing
- For a firmer crust, use softened butter instead of melted
- Store chilled for the best texture
Storage & Freezing
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Wrap individual bars and freeze for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
Can I use lime or orange instead of lemon?
Yes! Lime and orange both work beautifully with this recipe.
How do I know they’re done?
The top should be lightly golden and the center just set.
Can I make these gluten-free?
Yes, substitute with gluten-free all-purpose flour.
Should these bars be served chilled?
They taste amazing chilled, especially on warm days.
Final Thoughts
These Homemade Lemon Crumb Bars are buttery, bright, and irresistibly good. Easy enough for beginners and impressive enough for guests, this recipe is a keeper. Once you try them, they’ll become a regular in your dessert rotation.
