Lemon Crumb Bars
These tangy and sweet lemon crumb bars have a buttery, crumbly crust and a smooth, creamy lemon filling. Perfect for summer or any time you’re craving a citrusy treat!
Servings: 12 bars
Ingredients
For the Crust:
- 2 ⅓ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 12 tablespoons unsalted butter melted and cooled
For the Lemon Filling:
- 1 14-ounce can sweetened condensed milk
- 4 large egg yolks room temperature
- 2 tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup fresh lemon juice about 4-5 lemons
Instructions
Preheat the oven:
- Set the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
Make the crust:
- In a large bowl, mix the flour, granulated sugar, brown sugar, salt, and baking powder.
- Pour in the melted butter and mix until the texture becomes crumbly.
- Press ⅔ of the mixture evenly into the prepared pan.
- Bake for 15 minutes, until lightly golden.
Prepare the lemon filling:
- In another large bowl, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt.
- Gradually whisk in the lemon juice until smooth and well combined.
Assemble and bake:
- Pour the lemon filling over the hot crust.
- Sprinkle the remaining crumb mixture evenly over the top.
- Bake for 15-20 minutes, until the top is golden brown and the filling is set.
Cool and chill:
- Let the bars cool completely at room temperature.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Store in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
Serving Tip: Dust with powdered sugar for an extra touch of sweetness!