Lemon Pie Crumble Bars
If you love lemon desserts, these bars need to be next on your baking list.
They’re a perfect mix of textures – a buttery base, smooth lemon filling, and a generous crumbly topping that makes them stand out from regular lemon bars.
While classic lemon bars are great, adding that extra crumble layer takes them to a whole new level!
Why You’ll Love This Recipe
These bars have three fantastic layers that work together perfectly. The bottom is a buttery shortbread crust that holds everything together.
The middle layer is a smooth, bright lemon filling that’s just tart enough without making you pucker.
The topping is a sweet, crispy crumble that adds the perfect amount of crunch. Plus, you can make these ahead of time – they actually taste better the next day when the flavors have had time to develop.
Ingredients You’ll Need
For the Crust and Crumble:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Filling:
- 2 (14 oz) cans sweetened condensed milk
- 4 large egg yolks
- 3/4 cup fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
How to Make Lemon Pie Crumble Bars
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust and crumble: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg and vanilla, mixing until the dough comes together but is still crumbly.
- Press about 2/3 of the mixture into the prepared pan to form the crust. Reserve the remaining mixture for the topping. Bake the crust for 15 minutes.
- Meanwhile, make the filling: In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth.
- Pour the lemon filling over the pre-baked crust. Crumble the remaining dough mixture evenly over the top.
- Bake for 25-30 minutes, or until the crumble topping is light golden brown and the filling is set (it should only slightly jiggle when you gently shake the pan).
- Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
- Using the parchment paper overhang, lift the bars out of the pan and cut into squares.
Store these bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months – just wrap them individually in plastic wrap and place in a freezer bag.
Print
Lemon Pie Crumble Bars
These Lemon Pie Crumble Bars are the perfect balance of sweet and tangy, featuring a buttery, crumbly crust and a luscious lemon filling. The golden crumble topping adds a delightful crunch, making these bars irresistibly delicious. They’re easy to make and great for any occasion—whether you’re hosting a gathering or just craving a citrusy treat!
- Total Time: 0 hours
- Yield: 16-20 bars
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 (14 oz) cans sweetened condensed milk
- 4 large egg yolks
- 3/4 cup fresh lemon juice (about 4–5 lemons)
- 2 tablespoons lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust and crumble: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg and vanilla, mixing until the dough comes together but is still crumbly.
- Press about 2/3 of the mixture into the prepared pan to form the crust. Reserve the remaining mixture for the topping. Bake the crust for 15 minutes.
- Meanwhile, make the filling: In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth.
- Pour the lemon filling over the pre-baked crust. Crumble the remaining dough mixture evenly over the top.
- Bake for 25-30 minutes, or until the crumble topping is light golden brown and the filling is set (it should only slightly jiggle when you gently shake the pan).
- Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
- Using the parchment paper overhang, lift the bars out of the pan and cut into squares.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
