Lemon Crumb Bars

Lemon Crumb Bars

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"These layered lemon bars are beautiful as well as irresistible. A lemon cake layer is topped with a lemon cream, and then a lemony crumb topping."
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1 h 5 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. In large bowl, combine cake mix, butter and 1 egg with mixer until crumbly. Stir in cracker crumbs. Reserve 2 cups crumb mixture. Press remaining crumb mixture on bottom of greased 13x9 pan.
  2. Bake 15 to 20 minutes or until golden
  3. With mixer or wire whisk, beat sweetened condensed milk, lemon juice and 3 egg yolks. Spread evenly over prepared crust.
  4. Top with reserved crumb mixture. Bake 20 minutes or until firm. Cool. Cut into bars. Store covered in refrigerator.
  5. Bake 20 minutes or until set and top is golden. Cool. Cut into bars. Store covered in refrigerator.


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Good recipe if you have all the products. Never thought saltines could work like this.

I LOVE these and so does my husband. Not a sickly sweet as traditional lemon bars and with a yummy crumb topping...what could be better?

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