Lemon Crumb Bars Recipe
- 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
- 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.
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.
Reviews for Lemon Crumb Bars
"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"
"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."
"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."
"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.:)"
"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)"
"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."
"This Bar is all crumb and very little lemon. I''m very disappointed. The picture must have used double the filling."
"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."
"I enjoyed this recipe. I changed it alittle using vanilla wafers and doing a lemon cheesecake center."
"Oh and I also only used 50 crackers instead of 60. I guess it depends on how much you crush them down."
"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."
"Has a great flavor and you would never know it is low-fat. A good recipe to share with others."
"A friend helped my daughter paint several rooms and requested these as payment. I sent some to work and she loved them!!"
"OMG - I used the Nilla Wafers version and between work and home I have had to make this twice in the past 2 weeks to keep up with the demand. These are great - and they keep well in the fridge also. Double Yum."
"these came out very dry..i did use vanilla wafers...definately lessen the baking time...would not make again."
"I'm sorry. I was very disappointed. There is more saltine taste than lemon. Even my husband said they were just "ok""
"Quick and easy and everyone loved it! I also lined the pan with foil to make it easier to cut. Will try with the wafers next time-but I'm scared that might be too sweet."
"AWESOME! A great alternative to heavier chocolate desserts. Nilla wafers were a GREAT substitution."
"Very easy and quick to make. Delicious!"
"These were much better the second day that the first. When I first cut them, I thought the flavor seemed more like lemon extract than lemon juice but the next morning they tasted like fresh lemon. The directions were confusing. First, one sleeve of Saltine Crackers (about 30) crushed makes almost exactly 2 cups of crumbs, you do not need 60 crackers. I did as one other reviewer did and used a pastry blender to cut the butter into the cake mix and then added the crackers and the egg. I believe you could achieve the same results by using vegetable oil and stirring it into the cake mix and then adding the crackers and the eggs. This would simply the procedure. After this part is mixed, put 2 cups into a measuring cup to sprinkle on the top. Also line your pan with foil and spray lightly with non stick spray. Then you can just lift the cookies out to cut them. Next time, I think I would try a white or yellow cake mix and also add a little more lemon juice to the filling. They would be good with key lime or some other juice in the filling too.The only other change I made was to add ½ tsp salt to the filling."
"I've had this recipe for a while. Every time I make them & share them at a potluck or gathering, people ask for the recipe. Fun & different to make and ssssooooooo delicious!"
"Lemon crumb bars are simple to make, you just have to follow the directions. My family loves this recipe and we make it regularly, as it's so simple and tastes so good."
"I have a lemon tree in my yard and always looking for new recipes - this sounds so good, guess I will have to really pay attention as to the mixing part! Can't wait to try this!!"
"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."
"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."
"they are wonderful, maybe you had to many crackers,"
"I USE VANILLA WAFERS IN STEAD!!! HAVE NEVER HEARD ANYTHING BUT GOOD REVEIWS. (THE PLATE IS ALWAYS EMPTY)I HOPE THIS HELPS"
"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."
"Thanks to everyone for clearing that up. I sure was confused but I think I understand it now."
"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).
"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."
"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."
"Good evening,Do you have to use saltine crackers won't it taste reallysaltyHelp,Phyllis"
"The recipe calls for 2 cups or cracker crumbs. Then it says to stir the crumbs into the cake and then goes on to say to to save 2 cups for the topping and put the remaining crumbs in the bottom of the 13x9 pan. How can you save 2 cups for the topping when there are only 2 cups to begin with? How many cups of cracker crumbs so you really need? 2 cups for the cake, 2 cups for the pan and 2 cups for the topping?Also how can you BEAT cold butter into the cake mix? It seems to me that if it is cold it would have to be cut in as in pastry. A lot of questions but I'm confused."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.