Lemon Crumble Bars

Lemon Crumble Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes

Raise your hand if you like lemon desserts. . . and a buttery shortbread crust. . .and a sweet oat crumble topping. These Lemon Crumble Bars marry all three for a buttery, tart & tangy, sweet bite.

Lemon Crumble Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes

This lemon bar recipes does have a few steps but the end result is worth it. For quicker assembly, have your ‘mise en place’. . .  all your crust, filling and topping ingredients prepped and ready to go, starting with zesting and juicing the lemons.

Lemon Crumble Bars, adapted Southern Living

Makes (16) 2 -inch bars (I cut into 32 1 x 2 inch bars)



1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1 teaspoon lemon zest

10 tablespoons cold salted butter, cut into 1/2-inch pieces


1 cup granulated sugar

 2/3 cup fresh lemon juice (from about 4 lemons)

1/4 cup cornstarch

1/4 teaspoon salt

2 large eggs

2 large egg yolks

1 tablespoon salted butter

1 teaspoon lemon zest


1/2 cup all-purpose flour

3 tablespoons powdered sugar

2 teaspoons lemon zest

1/8 teaspoon salt

6 tablespoons salted butter

1/2 cup uncooked regular rolled oats

Lemon Crumble Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes


Zest lemons before juicing, reserving 4 teaspoons of zest; set aside.

Prepare the Cookie Base: Preheat oven to 350°F. Spray an 8-inch square baking pan with nonstick. Line pan with parchment paper, allowing paper to extend past edges of pan. Spray parchment.

Pulse flour, powdered sugar, salt and 1 teaspoon lemon zest in a food processor until combined, about 3 times. Add butter; pulse until mixture resembles coarse sand, 6 to 7 times. Press flour mixture into prepared pan. Bake in preheated oven 15 minutes.

Lemon Crumble Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes

Prepare Filling:

Combine granulated sugar, lemon juice, cornstarch, 1 teaspoon lemon zest and salt in a medium saucepan; bring to simmer over medium-high. (Do not bring to a boil.) Lightly beat eggs and yolks in a medium bowl. Temper eggs by adding 1/2 cup of the hot sugar mixture to eggs, whisking constantly. Gradually add egg mixture to remaining sugar mixture in saucepan, whisking constantly. Cook, whisking constantly, until thick and bubbly, about 2 minutes. Remove from heat. Stir in butter until melted and combined. Spread hot filling evenly over prepared cookie base.

Lemon Crumble Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes

Prepare Topping:

Pulse flour, powdered sugar,2 teaspoons lemon zest, and salt in a food processor until combined, 5 to 6 times. Add butter; pulse until mixture forms pea-size pieces, 4 to 5 times. Add oats; pulse until combined, 2 to 3 times. Using your hands, press the mixture together into small clumps. Sprinkle clumps evenly over filling, pressing lightly to adhere. Bake at 350°F until top is lightly browned, 35 to 40 minutes.

Lemon Crumble Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes

Cool completely in pan. For easier cutting, chill bars in refrigerator for several hours. When ready to cut lift Lemon Crumble from pan using parchment as handles. Trim the edges, if necessary, and cut into (16) 2-inch bars or (32) 1 x 2-inch bars.

Lemon Crumble Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes

Printable Recipe

A Match Made in Heaven: Rosemary Lemon Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes

If you’re a fan of lemon bars and rosemary, I hope you’ll try

A Match Made in Heaven: Rosemary Lemon Bars.

Lemon Crumble Bars | ©homeiswheretheboatis.net #lemon #dessert #bars #recipes

Thank you for your visit, sharing with:

 Metamorphosis Monday

  17 comments for “Lemon Crumble Bars

  1. Jane
    February 28, 2020 at 6:24 am

    Good morning!
    Those lemon bars look yummy! Wish I had some with my coffee right now.
    Thanks for sharing…..
    Have a great weekend.

  2. February 28, 2020 at 6:46 am

    Mary, These bars looks so good! Love the idea of a sweet crumble layer. Thanks for another delicious recipe!

  3. Jan E.
    February 28, 2020 at 7:19 am

    From the black wire holder, to the yellow stripe cloth, to the blue plate,your wonderful photography skills enhances everything you prepare. My favorite picture is the piece of rosemary on the undusted square surrounded by powdered sugar lemon squares.

  4. Beatrice
    February 28, 2020 at 7:43 am

    You must be using tiny lemons…the now-ripe Meyers on my tree are the size of oranges–each yields at least 1/2 cup of juice! I find all those lemon bar recipes from the 70s too sweet, so I cut down the sugar by 1/4-1/3.

    • February 28, 2020 at 7:52 am

      Lucky you to have a Meyer Lemon tree in your backyard! Even extra large lemons at the grocery store are nowhere near the size of an orange! Meyer Lemons are sweeter than regular lemons. Adjust to your taste. :)

  5. February 28, 2020 at 8:16 am

    Mary, I love any lemon dessert! If only I could have a lemon crumble bar (or 2) with my coffee. Happy Friday!

  6. Kitty
    February 28, 2020 at 8:23 am

    I love the idea of a crumble on top, which is always a good thing in my book! These lemon 🍋 bars would be perfect for a group or sharing with friends and family. They also look so pretty on your blue transferware plate, Mary. Happy weekend to you. It looks like we will be having a nice one. ❤️

  7. February 28, 2020 at 9:07 am

    Those look delicious! I love lemon deserts and baked goods.

  8. Rita C.
    February 28, 2020 at 9:07 am

    Oh my, wish you mail delivered! I’m pinning this but they do look a little labor intensive. I LOVE anything lemon. HAve a great weekend.

  9. Hetty
    February 28, 2020 at 9:59 am

    Heading to the store NOW to buy lemons! 🍋❤️🍋❤️🍋

  10. February 28, 2020 at 10:03 am

    I have been craving lemon lately, these look and sound amazing, perfect Spring treats!

  11. Cyndi Raines
    February 28, 2020 at 11:30 am

    Yes, I love all things lemon! 🍋♥️🍋♥️ These look delicious and I’m sure worth the extra steps. Pinning and will save to try in a couple of weeks when I drop a few more pounds, ha! This will be a perfect reward recipe as the size of each piece is just right. Thank you Mary! The first picture of the post with the “lemon desert sunburst” on the black wire serving tray and the colorful yellow and blue is very appealing. Love those two colors together, makes me happy! 🍋♥️

  12. Debbie
    February 28, 2020 at 12:25 pm

    These look yummy. It makes me think of my Mom, she loved lemon anything

  13. Ellen
    February 28, 2020 at 4:30 pm

    Thank you!!! Will add this recipe to my list of what to make after Lent when my dessert free fast is over!! It was torture looking at those..I’m am now experiencing dessert withdrawal!! HELP!!!

  14. Sue
    February 28, 2020 at 5:49 pm

    I can’t wait to try these. Your blue and yellow color scheme is beautiful!

  15. February 28, 2020 at 6:19 pm

    I think I will try this, Mary, because of the rolled oats on top. They sound so delicious! Thanks for posting!

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