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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 Mar. 30, 2010 by Joene

This recipe turns out GREAT. Just read the recipe slowly. It truly does make sense.we like it made with regular crackers and also NILLA Wafers.

Reviewed on Aug. 29, 2009 by TamsC

I used crushed vanilla wafers instead of the saltines. The bars turned out wonderful! Took them to a gathering and left with an empty pan. This is a very simple and easy recipe.

Reviewed on Feb. 23, 2009 by wiscook

they are wonderful, maybe you had to many crackers,

Reviewed on Jun. 28, 2008 by maria71267

I USE VANILLA WAFERS IN STEAD!!! HAVE NEVER HEARD ANYTHING BUT GOOD REVEIWS. (THE PLATE IS ALWAYS EMPTY)

I HOPE THIS HELPS

Reviewed on Jun. 22, 2008 by anemoneme

Made these yesterday. I was hoping they would be as good as they looked because they looked picture perfect. The saltine flavor was strongest. I could not get past that to taste any lemon flavor really. To us it was just salty and the sweet taste was over powered by the crackers. Sorry.

Reviewed on Jun. 20, 2008 by colleen10

Thanks to everyone for clearing that up. I sure was confused but I think I understand it now.

Reviewed on Jun. 19, 2008 by love2cook

I asked one of our Home Economists, and here's what she said:

The reader misread the directions. Directions read to: combine cake mix, butter and egg + cracker crumbs. Set aside 2 cups (of cake mix mixture, which will include the crumbs).

Reviewed on Jun. 19, 2008 by Robync12861

You are both wrong about how to make these lemon bars. The recipe is pretty self-explanatory. Read it again.... You blend the cake mix, cold butter and 2 cups of crushed saltines together - - yes, blend, using a pastry blender so that you incorporate the cold butter and get coarse crumbs. You save 2 cups of this for the topping pressing the remainder mixture on the bottom of the 9x13 baking dish. You then mix the lemon juice, sweetened condensed milk and lemon juice for the filling. Pour this over the crust. Top with reserved topping and bake.

Reviewed on Jun. 18, 2008 by mrylgrbr

After you mix the cracker crumbs with the cake mix, you should have more than two cups of ingredients.........it seems to me that it is the combined mixture that you save two cups of.......I would put the cake mix, egg yolks and cold butter in a food processor for mixing......the two cups of cake and cracker crumbs are for the topping...........sounds pretty simple, I am going to try it.

Reviewed on Jun. 18, 2008 by redridinghoo

Good evening,

Do you have to use saltine crackers won't it taste really

salty

Help,

Phyllis

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