Lemon Crumb Bars Recipe
Lemon Crumb Bars Recipe photo by Taste of Home

Lemon Crumb Bars Recipe

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“I'm always looking for a great new cookie or bar to try, but I often return to this tried-and-true recipe,” says Anna Miller of Quaker City, Ohio. “My husband loves the combination of sweet and salty!”
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 24 servings


  • 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

Nutritional Facts

1 bar equals 153 calories, 7 g fat (3 g saturated fat), 46 mg cholesterol, 244 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. In a large bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 cups for topping.
  2. 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.
  3. 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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Reviewed Nov. 11, 2015

"I do hope you are not taking credit for this recipe yourself. I just found it on Eagle Brand's website. Just give credit where credit is due. http://www.eaglebrand.com/recipes/lemon-crumb-bars-3971?CategoryIndex=1"

Reviewed Aug. 24, 2014

"I was intrigued by this lemon bar recipe as I thought the sweet salty combo would be tasty. As per the other reviews, the lemon flavor is limited in the filling and truly comes from the lemon cake crust. I didn't think that the saltine crackers added any thing to the crust. I doubled the filling (per other reviews), which was the right amount needed for a 13x9 pan. The lemon taste is there right after baking, but fades if you have left overs the next day. These were not that big of a hit compared to other desserts offered on the table. We ended up throwing away 1/2 of the pan. I will keep searching for a 5 star lemon cookie/cake bar recipe."

Reviewed May. 19, 2014


Reviewed Sep. 7, 2013

"I doubled the filling and only used one sleeve of crackers which did equal two cups of crushed crackers. I was sorely disappointed in the overall flavor of this recipe. It was ok. But I want great! Very mild lemon flavor and even with doubling the filling, it was still lean on the filling! So I won't be making this again."

Reviewed Feb. 25, 2013

"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.

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