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If you love the bright, sunny flavor of lemons, these Lemon Crumb Bars are a dessert you'll want to make again and again. They feature a buttery crumb crust, a layer of silky homemade lemon curd, and a sweet crumb topping that bakes up perfectly golden.

The combination of tart lemon filling and rich buttery crumbs creates a dessert that's both refreshing and comforting.

These bars are wonderful for spring and summer gatherings, baby showers, brunches, potlucks, or simply enjoying with a cup of coffee on the porch.

Why You'll Love This Recipe

• Made with homemade lemon curd
• Sweet and tangy flavor balance
• Simple ingredients you likely already have on hand
• Perfect make-ahead dessert
• Freezes beautifully

Ingredients

Lemon Curd

• Zest of 2 lemons
• ¼ cup fresh lemon juice
• ⅓ cup sugar
• 4 egg yolks
• 3 tablespoons butter

Crumb Mixture

• ½ cup butter, softened
• ¾ cup sugar
• 1½ cups unbleached flour
• ¼ teaspoon salt

How to Make Lemon Crumb Bars

Step 1: Make the Lemon Curd

In the top of a double boiler, combine the lemon zest, lemon juice, sugar, egg yolks, and butter.

Bring the water beneath the double boiler to a gentle simmer and whisk the ingredients constantly. Continue cooking until the mixture reaches 160°F. You'll notice the curd suddenly thicken as it reaches the proper temperature.

Remove the curd from the heat and spoon it into a pint jar or small bowl. Place a lid on the jar or cover the surface directly with plastic wrap to prevent a skin from forming.

Transfer the lemon curd to the refrigerator and allow it to cool completely. It will continue to thicken as it chills.

Step 2: Prepare the Crumb Mixture

In a mixing bowl, beat together the butter and sugar until combined.

Add the flour and salt and mix until the mixture resembles soft crumbs. The dough will be very soft with small crumb pieces throughout.

Reserve ¾ cup of the crumb mixture for the topping.

Press the remaining crumb mixture evenly into a 9-inch square baking dish or an 8 x 8 baking dish.

Step 3: Assemble the Lemon Crumb Bars

Preheat the oven to 350°F.

Spread the cooled lemon curd evenly over the crumb base.

Sprinkle the reserved ¾ cup crumb mixture over the top, distributing it as evenly as possible.

Step 4: Bake

Bake for 45 minutes, or until portions of the crumb topping begin turning lightly golden brown.

Remove from the oven and place the pan on a wire rack to cool completely.

Once cooled, cut into squares and serve.

Tips for Success

• Fresh lemon juice makes all the difference in flavor.
• Be sure to whisk the lemon curd constantly while cooking to prevent the egg yolks from scrambling.
• Allow the curd to cool completely before spreading it over the crust.
• For cleaner slices, refrigerate the bars for an hour before cutting.

How to Store Lemon Crumb Bars

Store the bars in an airtight container in the refrigerator for up to 5 days.

You can also freeze them for up to 3 months. Place parchment paper between layers to prevent sticking and thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I make the lemon curd ahead of time?

Absolutely! Homemade lemon curd can be prepared up to a week in advance and stored in the refrigerator until you're ready to assemble the bars.

Why does lemon curd need to reach 160°F?

Heating the curd to 160°F ensures the egg yolks are properly cooked while creating a thick, smooth consistency.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the brightest flavor and best results.

For more lemon recipes, check these out

• Pioneer Woman Lemon Bars
• Ina Garten’s Lemon Bars
• Lemon Sorbet