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Refreshing lemon crumb bars

Lemon Crumb Bars
Lemon Crumb Bars
Photo by Kim Klietz

At a recent dinner party with good friends, I was tasked with bringing a dessert. I usually like to bring something with chocolate, because you can't ever go wrong with a chocolate dessert. But, when I gave my husband a choice of four different dessert recipes, he surprisingly chose these Lemon Crumb Bars.

The bars were perfect for a warm, July evening. They are refreshing from the lemon, and buttery from the crust and crumb topping. The filling is perfectly creamy and I love that these bars are made with Greek yogurt instead of cream cheese. The bars are very easy to make. You simply melt the butter and mix with the flour and sugar for the crust, reserving part for the crumb topping. The filling is an easy mixture of Greek yogurt, an egg, sugar and the zest and juice from a lemon. I would definitely make these again. They make an 8" square pan, which is great for smaller gatherings where you don't need a lot of bars.

Lemon Crumb Bars (recipe from Crunchy Creamy Sweet)


For the crust and topping:
1/2 c unsalted butter, melted, cooled to room temperature
1/2 c packed light or dark brown sugar
1 and 1/2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

For the filling:
1 c sour cream or Greek yogurt
3/4 c granulated (white) sugar
2 Tbsp all-purpose flour
1 large egg
1 tsp vanilla extract
juice and zest from 1 lemon

Line a 8" square baking pan with aluminum foil or parchment paper. Set aside.

Preheat oven to 375 degrees F.

In a medium mixing bowl, stir together the crust and topping ingredients. Reserve 3/4 of a cup of the mixture for the topping.
In another medium mixing bowl, mix all the filling ingredients with an electric mixer.

Pat down the crust mixture into the bottom of the prepared pan.

Pour the filling over the crust. Sprinkle the topping over the filling.

Bake 25 to 28 minutes or until the topping is golden brown and the filling appears set. There should be no unbaked jiggly filling in the center.
Cool completely before cutting.

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