Love That Buttery Crumble with a Lemon Kick?
These Buttery Lemon Shortbread Crumble Bars are soft, zesty, and layered with sunshine! A melt-in-your-mouth shortbread base, luscious lemon filling, and golden crumb topping—pure joy in every bite.
Ingredients
For the Shortbread Base & Crumble:
1 cup unsalted butter, cold and cubed
2¼ cups all-purpose flour
½ cup powdered sugar
½ tsp salt
1 tbsp lemon zest
For the Lemon Filling:
1 can (14 oz) sweetened condensed milk
¼ cup fresh lemon juice
1 tsp lemon zest
2 egg yolks
Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy lifting.
Make the Crust & Crumble
In a bowl, mix flour, powdered sugar, salt, and lemon zest. Cut in cold butter until crumbly. Press two-thirds into the bottom of the pan. Reserve remaining for topping.
Bake the Base
Bake crust for 12–14 minutes until lightly golden. Remove and let cool slightly.
Mix the Lemon Filling
Whisk together sweetened condensed milk, lemon juice, zest, and egg yolks until smooth and creamy.
Assemble & Bake Again
Pour filling over warm crust. Crumble the remaining dough on top. Bake for another 20–25 minutes, until the topping is golden and the center is just set.
Cool & Slice
Let cool to room temperature, then refrigerate for 1–2 hours before slicing into bars.
Recipe Details
Prep Time: 20 mins
Bake Time: 35 mins
Chill Time: 1–2 hours
Total Time: About 2 hours
Servings: 12 bars
Difficulty: Easy
Why You’ll Love It
The contrast of crisp, buttery crumbs and creamy lemon center is dreamy.
They’re elegant, tangy, and perfect for spring, summer, or holiday trays.
Zesty, creamy, and golden—these bars are your new citrus obsession.