Creamy Lemon Crumb Bars Recipe | Buttery Shortbread Crust and Crumb Topping
These Creamy Lemon Crumb Bars are the perfect balance of rich, buttery shortbread and a smooth, tangy lemon filling. The shortbread dough serves double duty as both the crust and crumb topping, giving you the best of both worlds—crisp, buttery bites with a luscious, citrusy center. They’re easy to make, packed with bright lemon flavor, and absolutely irresistible!
Equipment
- 9-inch square pan
- Parchment paper
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
Ingredients
Shortbread Crust & Crumb Topping:
- 1 cup softened butter
- ¾ cup superfine white sugar (A.K.A. caster sugar)
- 1 tablespoon pure vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons brown sugar (reserve for crumb topping)
Creamy Lemon Filling:
- ¼ cup softened cream cheese
- 2 cans sweetened condensed milk (not evaporated milk)
- ¼ cup room temperature sour cream
- 2 egg yolks
- ½ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
Instructions
Prepare the Shortbread Crust & Crumb Topping:
- Prep: Preheat the oven to 350°F (175°C). Line a 9-inch square pan with parchment paper and set aside.
- Cream Together: In a mixing bowl add 1 cup softened butter, ¾ cup superfine white sugar and 1 tablespoon pure vanilla extract, cream together until smooth.
- Mix dry ingredients: To a separate bowl add 2 ½ cups all-purpose flour¼ teaspoon salt, whisk together until the salt is evenly distributed.
- Combine: Gradually add the dry ingredients to the butter and sugar mixture. Stir together until combined, be careful to not over mix to ensure a tender crust.
- Form the crust: Divide the dough into thirds, reserving ⅓ for the crumb topping. Press the remaining ⅔ of the dough into the prepared pan in an even layer. Place the pan in the fridge along with the dough reserved for the crumb topping and chill for 15 minutes.
- Bake: Remove the pan from the fridge and place it in the preheated oven on the middle rack. Bake for about 15-16 minutes, until it no longer looks raw but is still pale. As oven temperatures can vary, its best to check on the crust a couple minutes early to avoid overbaking. It will be baked again after the filling is added. Remove from the oven and reduce the temperature to 325°F (165°C).
- Make the crumb topping: While the crust is cooling, add 2 tablespoons brown sugar to the reserved shortbread dough, use a fork to stir it in and loosely form small to medium-sized chunks for the topping. I love to have a mix of larger chunks (about 3/4" to an inch in size) scattered throughout, I always end up picking those off to eat first! Set the crumb topping aside while you work on the filling.
Creamy Lemon Filling:
- Beat: In a medium bowl, add ¼ cup softened cream cheese, using an electric mixer, beat until smooth.
- Combine: To the cream cheese, add 2 cans sweetened condensed milk and ¼ cup room temperature sour cream and mix until fully incorporated.
- Whisk: To the creamed mixture add 2 egg yolks, ½ cup fresh lemon juice 1 teaspoon pure vanilla extract and 1 teaspoon lemon zest. Whisk until smooth and creamy.
Assemble & Bake the Bars:
- Add the filling: Pour the lemon filling over the cooled, par-baked shortbread crust, spreading it into an even layer.
- Add Crumb topping: Sprinkle the prepared crumb topping evenly over the filling, using a mix of small and larger chunks for texture.
- Bake: Place the pan back in the oven on the middle rack and bake at 325°F for about 35 minutes. Again, as oven temperatures can vary, its a good idea to check on the bars at the 30 minute mark to avoid overbaking. The filling will still be slightly jiggly but will firm up as it cools.
Cool, Chill & Serve:
- Chill: Allow the bars to cool at room temperature before transferring them to the fridge. Refrigerate for at least 3 hours (or overnight) before slicing and serving. These bars are best enjoyed cold! Enjoy these creamy, tangy, and buttery Lemon Crumb Bars—perfect for any citrus lover!
