Comments on: Lemon Crumb Bars

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 09 Apr 2026 20:51:20 +0000

In reply to Judy. Hi Judy! We suspect a 1:1 gluten-free flour will work fine, though we haven't tried it ourselves to be sure. If you do, please let us know how it goes!

By: Judy

Judy — Thu, 09 Apr 2026 20:19:59 +0000

Can I easily substitute gluten-free flour for the all-purpose?

By: Elena

Elena — Fri, 03 Apr 2026 14:20:53 +0000

Made it again today! love it,

By: Sam Merritt

Sam Merritt — Wed, 04 Mar 2026 15:23:29 +0000

In reply to Betty G. Hi Betty! A half sheet sized pan is typically much more shallow, but I think to fill a 13 x 18 you would likely need about triple the recipe. :)

By: Betty G

Betty G — Sat, 28 Feb 2026 11:12:46 +0000

A lot of your bar recipes are in a 9×9 pan. Would a 1/2 sheet pan work to double the recipe?

By: Katie

Katie — Sat, 31 Jan 2026 20:52:59 +0000

I have made these many times for family and friends, and it has always been fantastically fresh and delicious! Thank you so much for this amazing recipe!!

By: Sam Merritt

Sam Merritt — Wed, 31 Dec 2025 02:33:25 +0000

In reply to Therese. Hi Therese! You would only need to increase it by 50% but yes that will be fine. :)

By: Therese

Therese — Tue, 30 Dec 2025 22:17:17 +0000

In reply to David. Can you double this recipe and bake in 9 x 13 pan ? Thank you~

By: David

David — Thu, 14 Aug 2025 23:18:32 +0000

In reply to Jodie.

I tried making condensed milk once and never again and i am a pretty accomplished cook – in my opinion it is way easier to just buy it. This is an excellent recipe that I have made over 10 times now – my tweak to it is I replace 1.2 the flour with oats which I grind up first in the food processor to make a rough oat flour. It gives the crumble a bit more texture and taste. The other things I do is I make a 1 1/4 size batch and I also use straight white sugar and add molasses to the melted butter – I has a much better flavour this way – and I also microplane the lemons and put 1/2 in the crumble and 1/2 in the curd.

By: Donna Tracy

Donna Tracy — Sun, 13 Jul 2025 18:15:06 +0000

lemon bars were exellent

By: Sam

Sam — Tue, 29 Apr 2025 02:34:28 +0000

In reply to Jodie. Hi Jodie! Unfortunately I do not have a recipe to make that at home. :( I hope you are able to find some and make these. I think you'll really enjoy them. :)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 28 Apr 2025 21:15:44 +0000

In reply to Tay Lindez. We are so happy you enjoyed them so much, Tay! Thanks for the review

By: Jodie

Jodie — Sat, 26 Apr 2025 06:42:33 +0000

I haven’t made these but I would love to. I am lacking the sweetened condensed milk. Do you have a recipe for a homemade sweetened condensed milk? Nevertheless, I’m looking forward to making these as I have enjoyed many of your recipes! Thank you Sam and Sugar Spun Run Team!

By: Tay Lindez

Tay Lindez — Fri, 25 Apr 2025 17:23:46 +0000

Made this and it actually ended up being one of my favorite pastries ever! It has a very balanced flavor without being overly sweet, and will definitely be making this one again!

By: Sam

Sam — Mon, 24 Mar 2025 17:31:20 +0000

In reply to Amy. I have not personally tried it. I'd love to know how it goes if you do. :)

By: Amy

Amy — Fri, 21 Mar 2025 23:06:00 +0000

In reply to Jon Kunze. Did you ever try this recipe Gluten free?

By: Sam

Sam — Mon, 03 Mar 2025 16:47:48 +0000

In reply to Sheilakaye. I hope you love them! :)

By: Sheilakaye

Sheilakaye — Sat, 01 Mar 2025 00:25:11 +0000

Just made and are cooled. In refrigerator right noe!!! They look beautiful !! Thank you so much for sharing.. I have used lots of your recipes, always good.

By: Bruce

Bruce — Thu, 06 Feb 2025 22:04:26 +0000

In reply to Bruce. Ignore that idiot. When I tasted them the next day, I realized that they are perfect just as they are (which Sam knew all along). So, if you ever question one of Sam’s recipes, don’t judge it too soon. Give it a second chance before you decide.

By: Bruce

Bruce — Sat, 01 Feb 2025 01:15:17 +0000

Thanks to Beth for the tip about crumpling the parchment paper. I’ve always folded it to fit the pan, but crumpling is much simpler.
This is another 5-star recipe, although in the future I’ll use some lemon zest in the filling, as I knew I would want to do. I made them as written, so that I could leave an honest review.
The crust and crumbs are amazing, and the whole thing is very easy to make. The filling is pleasantly lemony, just not enough for my taste. It wouldn’t hurt to decrease the sugar just a little, although it is fine as it is. So, in spite of my complaints, it is still wonderful.

By: Sam

Sam — Tue, 10 Dec 2024 20:24:57 +0000

In reply to Romy Buttry. Hi Romy! You could double the recipe. I'm not sure how adding blueberries will go. I haven't personally tried adding them. Let me know how it goes if you do try it. :)

By: Romy Buttry

Romy Buttry — Sat, 07 Dec 2024 06:04:33 +0000

In reply to Sam.

Love your recipes Sam! Can this recipe be doubled? Could I add some fresh blueberries to it? Thank you so much!
Romy

By: Beth

Beth — Sun, 25 Aug 2024 16:40:13 +0000

I havent made this recipe yet as of right now I have a cold but I know its five stars because everything you make is five stars!!! Im reaching out to share two tips. To get your parchment paper to lay down in your pan, first crumple it into a ball, uncrumple it and fit in the pan without fighting with it. Another tip when using parchment paper, grab some office black clips and attach one to each side of your pan. I will give credit where credit is due, Iv watched Martha Stewart use both of this tips many times.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 19 Aug 2024 14:45:54 +0000

In reply to Trent. We're so happy they are such a hit for you, Trent!

By: Trent

Trent — Sun, 18 Aug 2024 13:23:21 +0000

These have been such a hit at every function I make them for. There hasn’t been a single piece left to take home. I’ve adjusted out just a little bit to make it a little more tart, but that’s just a personal preference. Phenomenal recipe. Very demure 😉