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Bright and tangy Meyer lemon curd meets buttery crust and crumbs in these blissful Meyer lemon crumb bars! Essentially a cross between lemon bars and crumb bars, creamy homemade lemon curd is sandwiched between golden crumbles for one scrumptious treat.
Dusted with a snowy shower of powdered sugar, these sunny bars are a must bake if you adore Meyer lemons or lemon desserts.
Perfect Meyer Lemon Crumb Bars
Meyer Lemon Curd – Bright and tangy homemade lemon curd fills these crumb bars. To make the curd, combine Meyer lemon zest and juice in a small saucepan with sugar, a pinch of salt, and two large eggs. Cook over moderately low heat, whisking constantly, until slightly thickened. Gradually whisk in unsalted butter, a few pieces at a time, until melted. Continue cooking until curd is smooth and thickened, and coats the back of a spoon.
Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill for at least 1 hour before using. Lemon curd can be made 1-2 days ahead and chilled until ready to use.
Crust and Crumble – The crust and crumble are made with the same buttery dough. To make the dough, combine melted butter, sugar, brown sugar, vanilla extract, and Meyer lemon zest in a large bowl. Combine dry ingredients in a separate bowl, then add to the butter mixture and fold in until incorporated.
Set aside 3/4 cup of dough to use for the topping, chilling the topping until ready to use. Press remaining dough evenly into the bottom of prepared baking pan.
Bake Crust – Bake the crust for 14 to 16 minutes, or until lightly golden and set. Transfer to a wire rack and let cool for 15 minutes.
Assemble Bars – Spread Meyer lemon curd evenly over cooled crust. Crumble reserved dough over lemon curd layer and return the pan to the oven.
Second Bake – Continue baking crumb bars for 30 to 32 minutes, until the crumble topping is golden. Remove bars from the oven and cool completely in pan on a wire rack.
Larger Batch – For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.
How to Freeze Crumb Bars
To freeze these lemon crumb bars, let cool completely. Once cooled, transfer the bars to an airtight container and freeze up to 8 weeks. Thaw bars overnight in the refrigerator (still wrapped to prevent condensation from forming) and dust with powdered sugar before serving.
More Meyer lemon recipes you’ll love:
- Meyer Lemon Brown Butter Bars
- Meyer Lemon Crinkle Cookies
- Meyer Lemon Sheet Cake
- Meyer Lemon Poppy Seed Cake
Did you try these Meyer Lemon Crumb Bars? Let me know by leaving a comment and rating below!Print
Bright and tangy Meyer lemon curd meets buttery crust and crumbs in these blissful Meyer lemon crumb bars! Dust with powdered sugar and enjoy!
Meyer Lemon Curd
- 1 1/2 tsp Meyer lemon zest
- 6 Tbsp Meyer lemon juice
- 6 Tbsp sugar
- pinch of salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, cut into small pieces
Crust & Crumbs
- 3/4 cup unsalted butter, melted
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1 1/2 tsp Meyer lemon zest
- 2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- powdered sugar, for dusting
- For the curd, whisk together Meyer lemon zest, juice, sugar, salt, and eggs in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
- Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and Meyer lemon zest in a large bowl until combined.
- Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Set aside 3/4 cup of dough for topping and chill until ready to use.
- Press remaining dough evenly into bottom of prepared baking pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- Spread lemon curd evenly over cooled crust and crumble reserved dough over curd layer.
- Bake for another 30 to 32 minutes, or until topping is golden. Cool completely in pan on a wire rack.
- Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife and dust with powdered sugar. Store leftover bars in an airtight container in the refrigerator up to 3 days.
Lemon Curd: 2/3 cup jarred lemon curd may be substituted for the Meyer lemon curd.
Larger Batch: For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.