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The Boat Shed Kitchen

Lemon Crumb Bars

These lemon crumb bars combine a rich, buttery crust with a silky, sweet-tart lemon filling for the perfect handheld dessert. Made with simple pantry staples and fresh lemon juice, they’re refreshing, satisfying, and ideal for make-ahead treats.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings: 16 bars
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust:
  • 2⅓ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • 12 tablespoons unsalted butter melted and cooled
For the lemon filling:
  • 1 14 oz can sweetened condensed milk
  • 4 large egg yolks at room temperature
  • 2 tablespoons heavy cream
  • ⅛ teaspoon salt
  • ⅔ cup fresh lemon juice from 4–5 lemons

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x9-inch baking pan.
  2. Mix dry crust ingredients, then add melted butter to form crumbs.
  3. Press two-thirds into pan and bake 15 minutes.
  4. Mix filling ingredients until smooth.
  5. Slowly whisk in lemon juice.
  6. Pour filling over crust and top with remaining crumbs.
  7. See full steps with tips & photos → https://theboatshedcafe.com/lemon-crumb-bars/

Notes

  • Use fresh lemon juice for the best flavor—bottled juice won’t give the same brightness.
  • Don’t overbake; the filling should be set but slightly wobbly in the center before chilling.
  • These bars keep well in the fridge for 4–5 days.