Lemon Crumb Bars
These tangy and sweet lemon crumb bars feature a buttery, golden crust and a silky citrus filling made with fresh lemon juice and sweetened condensed milk. They're the perfect dessert for summer gatherings or whenever you crave a bright, zesty treat!
Servings: 12
Calories: 280kcal
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
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper for easy removal.
- Make the Crust
- In a large bowl, combine the flour, granulated sugar, brown sugar, salt, and baking powder.
- Add the melted butter and mix until the texture becomes crumbly.
- Press ⅔ of the crumb mixture evenly into the prepared pan.
- Bake for 15 minutes, or until the crust is lightly golden.
- Prepare the Lemon Filling
- In another bowl, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt.
- Slowly whisk in the lemon juice until smooth and fully combined.
- Assemble and Bake
- Pour the lemon filling over the hot crust.
- Sprinkle the remaining crumb mixture evenly over the filling.
- Bake for 15–20 minutes, or until the top is golden 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
- Store in an airtight container in the refrigerator for up to 5 days.
- Can be frozen in an airtight container for up to 3 months; thaw in the fridge before serving.
- Dust with powdered sugar before serving for a pretty and sweet finish.