Easy Lemonade Crumb Bars

If the sun had a flavor, it would be these Easy Lemonade Crumb Bars: buttery shortbread base, tart lemonade filling, and a crumbly golden blanket on top that says, “Yes, I’m sweet, and no, I don’t apologize.” They’re the dessert version of a porch swing in July—minus the mosquitoes and awkward small talk with your neighbor who thinks cilantro is a personality trait. You should make them because they take minimal effort, use normal pantry stuff, and look like you tried. Also, they slap. That’s the technical term.

The first time I made these, my husband wandered in, asked if we had “backup dessert,” and then ate half the pan after declaring he “wasn’t really into lemon.” My kids tried to dust themselves with powdered sugar like it was a new sunscreen, and I learned that, yes, this pan is too small, and no, I won’t wash fewer dishes. Did I line the pan properly? Absolutely not. Did we eat the corner piece with a spatula like goblins over the sink? Also yes. Balance.

Time-Saving Hacks

– Use a food processor to blitz the crust and crumble. Feels like cheating because it is.
– No fresh lemons? Bottled lemon juice plus a heroic amount of zest from the one sad lemon in your drawer. Don’t tell the lemon police.
– Line the pan with a parchment sling so you can lift the whole thing out and pretend you’re on a baking show.
– Freeze for 20 minutes before slicing if patience is not your spiritual gift.
– Crush store-bought shortbread cookies and mix with butter for the base when flour refuses to be measured.
– Melt butter in the baking pan in the oven, then dump in the crust mix. One less bowl to wash. You’re welcome.

Serving Ideas

– With iced tea if you’re classy, with coffee if you’re exhausted, and with wine if the kids drove you nuts.
– A scoop of vanilla ice cream, because creamy + tart = personality development.
– Fresh berries tossed on top to trick people into thinking this is health food.
– Straight from the fridge while standing in the light of the open door like a raccoon. Spiritual experience.

What to Serve It With

– Grilled chicken or salmon for a bright backyard dinner that screams “summer and paper plates.”
– A big crunchy salad and these bars for dessert—brunch-y and breezy.
– Picnic spread: cheese, crackers, a tub of olives, and these bars wrapping it all up with a zesty mic drop.

✔Tips & Mistakes

– Don’t overbake. Pull them when the center is just set; they’ll firm up as they cool. Overbaked = lemon-flavored drywall.
– Press the crust firmly so it doesn’t crumble into dust like my willpower at a bakery.
– Use lemon zest. The oils make the flavor pop without extra sour. No zest = half the fun.
– Let them cool completely before slicing. Hot bars smear and make you question your life choices.
– Powdered sugar right before serving, not hours ahead, unless you like it… vanished.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 4–5 days, tightly covered.
– Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw in the fridge or eat half-frozen like a responsible adult.

✔Variations and Substitutions

– Limeade bars for a key-lime-adjacent situation.
– Swirl in a little raspberry jam before the crumble layer for drama.
– Coconut flakes in the crumble if you’re on island time (emotionally).
– Gluten-free 1:1 flour works for the crust/crumble—just don’t pack it too hard.
– Swap sugar ↔ honey (reduce by a tablespoon and bake a smidge longer). Or call it “deconstructed” if it gets messy. That still counts.

Frequently Asked Questions

Easy Lemonade Crumb Bars

Buttery crumb bars with a bright, creamy lemonade filling. Easy to make with pantry staples and fresh lemon juice—perfect for picnics, potlucks, or a simple summer treat.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.5 cup all-purpose flour for crust and crumb
• ▢ 0.75 cup granulated sugar for crust and crumb
• ▢ 0.25 cup light brown sugar packed; for crust and crumb
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp kosher salt
• ▢ 1 cup unsalted butter cold, cut into cubes
• ▢ 1 tsp vanilla extract for crust and crumb
• ▢ 14 ounce sweetened condensed milk one can
• ▢ 0.75 cup fresh lemon juice from about 4 lemons
• ▢ 1 tbsp lemon zest finely grated; for filling
• ▢ 1 tbsp lemon zest finely grated; for crust
• ▢ 2 large egg yolks room temperature
• ▢ 1 tbsp cornstarch
• ▢ 0.25 tsp fine sea salt for filling
• ▢ 0.25 cup powdered sugar for dusting after baking

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang on the long sides for a sling. Lightly grease the parchment.
• Make the crumb mixture: In a large bowl whisk flour, granulated sugar, brown sugar, baking powder, and 0.5 tsp kosher salt. Add 1 tbsp lemon zest (crust) and stir.
• Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles damp sand with pea-sized bits. Stir in vanilla.
• Press about half of the crumb mixture firmly into the prepared pan to form an even base. Reserve the remaining crumbs for topping.
• Make the lemonade filling: In a medium bowl whisk sweetened condensed milk, lemon juice, 1 tbsp lemon zest (filling), egg yolks, cornstarch, and 0.25 tsp fine sea salt until smooth. Let stand 5 minutes to thicken slightly.
• Pour filling over the pressed crust and spread evenly. Sprinkle the remaining crumb mixture evenly over the top, leaving some filling peeking through.
• Bake 25 to 30 minutes, until the top is lightly golden and the center is just set with a slight jiggle.
• Cool completely in the pan on a rack, then chill at least 2 hours for clean slices. Lift out using the parchment, dust with powdered sugar, and cut into 16 bars.

Notes

For extra lemon pop, add a few drops of pure lemon extract to the filling. Bars keep covered and refrigerated for up to 5 days; they also freeze well for up to 2 months.