Description
These Lemon Crumb Bars offer the perfect balance of sweet and tangy flavors with a buttery crumb crust and a luscious lemon filling. Easy to make and ideal for summer, they feature a crisp, golden top layer and a creamy, citrusy middle that will quickly become your favorite dessert.
Ingredients
Scale
For the Crust:
- 2 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter, melted and cooled
For the Lemon Filling:
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks, room temperature
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 2/3 cup fresh lemon juice (about 4–5 lemons)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper to ensure the bars won’t stick and for easy removal later.
- Make the Crust Mixture: In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, salt, and baking powder. Pour in the melted, cooled unsalted butter and mix until the mixture turns crumbly.
- Form and Bake the Crust: Press about two-thirds of the crumbly mixture evenly into the bottom of the prepared baking pan. Bake the crust in the preheated oven for 15 minutes until it is set and beginning to turn golden.
- Prepare the Lemon Filling: While the crust is baking, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt in a large bowl. Gradually whisk in the fresh lemon juice until the mixture is smooth and well combined.
- Assemble and Top: Pour the lemon filling over the hot baked crust. Then sprinkle the remaining one-third of the crumb mixture evenly on top of the lemon layer.
- Bake the Bars: Return the pan to the oven and bake for an additional 15-20 minutes. The top should be golden brown and the filling should be set but slightly jiggly in the center.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Then refrigerate them for at least 4 hours to fully set before cutting into squares and serving.
Notes
- Ensure the butter is melted and cooled before mixing with dry ingredients to get the perfect crumb texture.
- Use freshly squeezed lemon juice for the best tangy flavor.
- Refrigerate the bars for at least 4 hours; this step is crucial for the filling to firm up properly.
- You can line the pan with foil instead of parchment for easier cleanup, just grease it well.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- For extra zest, consider adding a tablespoon of lemon zest to the filling mixture.
