This post may contain affiliate links. Please read our disclosure policy.

Lemon Crumble Bars


 

Enjoy the tangy, sweetness of homemade lemon curd sandwiched between buttery crumbles with these Lemon Crumble Bars. 

I’m slightly obsessed with lemon.  And these bars are bursting with lemon flavor.  The lemon curd in the middle is creamy and tart.  Which is the perfect complement to the buttery crumble that is used to sandwich it in.  Just thinking about these lemon crumble bars is making my mouth start to water.

Lemon Crumble Bars

The best part about these bars?  They’re simple to make.  I made mine with Homemade Lemon Curd.  I love making the curd using Meyer Lemons.  If you’ve never used Meyer Lemons before then you are definitely missing out.  They are the best for baking, they have a slight sweetness to the juice, plus they are just bursting with juice!  When juicing lemons it’s best to have them at room temperature, give them a slight roll on the counter to soften them up a bit, and the juice will literally just pour out of these guys.

If you’re a fan of lemon don’t miss out on these Lemon Cookies!

Lemon Crumble Bars

5 from 13 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 9
Author: Serene
Enjoy the tangy, sweetness of homemade lemon curd sandwiched between buttery crumbles with these Lemon Crumble Bars.

Ingredients  

  • ½ cup unsalted butter melted
  • ½ cup sugar
  • ¼ cup light brown sugar
  • cup flour
  • 1 cup lemon curd

Instructions 

  • Melt the butter in a microwave safe bowl, and microwave for about 1 minute until completely melted.
  • Remove from the microwave, add the sugars and stir to combine.
  • Add in the flour and stir. Mixture will be dry and crumbly. Set aside about 3/4 of a cup of the crust/crumble topping.
  • Spoon the remaining crust mixture into a greased 9×9 baking pan. Distribute the crust mixture evenly through the baking pan and press down with a spoon so that it forms the crust.
  • Add the cup of lemon curd on top of the crust, and sprinkle the top with the remaining crumble mixture.
  • Bake at 350 degrees for approximately 40 minutes. Remove from the oven and allow to cool for approximately 15-20 minutes. Place into the refrigerator for approximately 1 hour to further set the bars prior to cutting and serving.
  • Store in the refrigerator in an airtight container until ready to serve. Enjoy!

Notes

Crust/Crumble recipe adapted from Averie Cooks

Nutrition

Calories: 317kcal | Carbohydrates: 48g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 79mg | Potassium: 34mg | Fiber: 1g | Sugar: 32g | Vitamin A: 315IU | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




31 Comments

  1. These are delicious! I’ve made them twice now. Both times with limes. I love lemon bars, but always seem to have limes instead of lemons when the mood strikes to make these. Anyway, I made extra curd and baked these in a slightly bigger pan. Yummy!

  2. Hi! Have made your recipe before and the bars were a huge hit! So making them again, but as a Christmas treat! A little off season, but yummy is always in season!! Just wondering if they freeze well??

    Thanks for the recipe!!

  3. Made these for my Christmas party & couldn’t serve them. The bottom was, ALSO ROCK HARD & I followed the recipe.. The lemon curd which oozed out around the sides turned very dark. I will try to put bread slices on the bottom of my container to see if they will soften up. Mine didn’t even resemble the picture. Will not make again!

    1. I had these same problem! Mine were thin and rock hard and I only cooked them for 33 minutes. It looks like the pictured ones were made in an 8×8 and doubled because mine were thin and not at all like the photo. Disappointing…

  4. I just made these lemon bars and they turned out amazing, my only problem was that they were a little too sour (I used your lemon curd recipe)! Next time I will just make the curd with more sugar or less lemon(?). Otherwise, they were just what I’ve wanted, as I’ve been on quite the lemon kick lately! Mine baked perfectly, no burns or hard bottom like the other comments suggested, however I only put them in for 25 minutes. Thanks so much for the recipe! Everyone that tried them so far loves them!

    1. I am so happy you enjoyed the recipe!! These are hands down my favorite lemon bars. As far as the lemon curd coming out too tart, did you use Meyer lemons? Usually those are a bit sweeter, if using regular lemons that can add a bit more of the lemon tartness to the curd.

  5. Hi!

    I just made these lemon bars, and they are delicious and very easy to make. You really must have the time wrong in the recipe, though. I read the comments before I made these cookies, and I decided to reduce the time in the oven to 20-25 min. They came out slightly darker than the bars in your lovely pics, but otherwise the look very similar, texture is good and they taste yummy. I used homemade meyer lemon curd(mother-in-law has a tree) as I love that flavor.

    Thought I’d share my experience, as I had a successfull attempt!

  6. I feel like something is missing from this recipe…mine was so hard I couldn’t cut it, let alone eat it! And I didn’t even cook it the whole time suggested

    1. Hi Whitney! I am so sorry you’re having issues! Someone else mentioned that theirs turned out hard too. I’ve made this recipe many times, and have others tell me they’ve made it without issues too. I’m wondering, what type of pan did you use to bake in? Was it glass or metal?

  7. Hi!
    I made these last week and they were quite tasty save for one thing, they were rock hard on the bottom. As in, I ended throwing them away the second day after I had made them because I couldn’t even bite through them.
    Not sure if the baking time was off? 40 minutes is a long time for a 9×9 pan.
    I will try again with less time and see if I have better results. The flavor was great!

    1. Hi Dori! I’m not sure why the bottom would be rock hard. I’ve used this recipe several times for different bars. It’s slightly crumbly and has to be pressed into the pan. But it is possible that it did bake too long. Sometimes ovens bake different. Let me know if you have any further issues! I would be happy to troubleshoot it with you! xo

  8. Would you be able to tell me approximately how many grams/oz a cup of lemon curd is, and how many grams/oz the 3/4 cup of the crumble? I managed to find conversions for everything else, but for these it’s kind of difficult. I had to mess around with a round tin too, so it’ll be an experiment, but one definitely worth repeating by the smell of it!!

    1. Hi Mia! I did not weigh my ingredients as I created this recipe. Definitely something I need to start doing so I have that information, from what I can tell in researching 1 cup of lemon curd will be about 240 grams. And the best part, when doing the crumble you don’t need to be exact. Just sprinkle the crumble on top so that it’s mostly covered. Let me know if you have any further questions!

  9. I love lemon AND crumble! These look amazing! Hope you’re enjoying some snuggles with the little one 🙂