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Lemon Crumb Bars Recipe

Lemon Crumb Bars Recipe photo by Taste of Home

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“I'm always looking for a great new cookie or bar to try, but I often return this tried-and-true recipe,” says Anna Miller of Quaker City, Ohio. “My husband loves the combination of sweet and salty!”

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Lemon Crumb Bars Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 24 Servings

15 40 55

Ingredients

1 package lemon cake mix (regular size)
1/2 cup cold butter, cubed
1 egg
2 cups crushed saltines (about 60 crackers)
3 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice

Directions

In a large bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 cups for topping.
Press remaining mixture into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-20 minutes or until edges are lightly browned.
In a small bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved topping. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.

Originally published as Lemon Crumb Bars in Simple & Delicious July/August 2007, p16

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Crumb Bars

Lemon Crumb Bars

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Reviewed on Feb. 25, 2013 by lynffin

i'm re-posting here, after reading other posts below.i made these bars, so maybe i can help clear up any recipe direction confusion.

basically, you mix the dry ingredients with the butter to make crumbly mixture. set aside 2 cups for the topping. the remainder gets pressed into the bottom of the greased 13*9 pan for the crust, or the bottom of the bar. bake it. meantime, mix your wet ingredients. pour wet ingredient mixture over crust.(this will be the middle of your bar). Sprinkle the 2 cups of dry crumbly mix you reserved earlier over the wet layer and bake it again.

if you didn't taste enough lemon, try the suggestion i saw below about waiting till the next day.

it's not just crackers on the top. it's a crumbly version of the crust.

they should taste sweet and salty.

hope this helps someone.

Reviewed on Feb. 25, 2013 by lynffin

i freaking love these bars! the combination of salty and sweet is so good! i made them a couple of weeks ago and my mouth wants more! (my@$$? not so much!haha)

Reviewed on Oct. 03, 2012 by mystic2102

Made this on request.. The person I made them for thought they were good but I would not make them again. Too much crumb/crust and not enough filling at all, and I even used less crackers then called for.

Reviewed on Apr. 07, 2012 by BabsR

This Bar is all crumb and very little lemon. I''m very disappointed. The picture must have used double the filling.

Reviewed on Dec. 29, 2011 by jensweetser

I followed this recipe exactly and found it to be a bit dry. I think if I did make it again, I would scale back on the crackers and/or double the filling.

Reviewed on Apr. 10, 2011 by hairweare2

I enjoyed this recipe. I changed it alittle using vanilla wafers and doing a lemon cheesecake center.

Reviewed on Mar. 28, 2011 by rumbamel

Oh and I also only used 50 crackers instead of 60. I guess it depends on how much you crush them down.

Reviewed on Mar. 28, 2011 by rumbamel

This was very tasty, but I don't know how she got her nutrition that was listed in the magazine. I used Smart Balance which is 1/2 the calories and 1/2 the fat. My sweetened condensed milk is lower in calories and fat free, yet my calculations yielded for 24 servings 178.4 cal and 3.6 fat??? Still very good. I used Better Crocker Lemon cake mix, Shop n Save's wheat saltine's and large eggs. HMMMM.

Thanks for the recipe.

Reviewed on Feb. 01, 2011 by dcroz21

Has a great flavor and you would never know it is low-fat. A good recipe to share with others.

Reviewed on Oct. 20, 2010 by CarolFloyd

A friend helped my daughter paint several rooms and requested these as payment. I sent some to work and she loved them!!

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