Description
These Lemon Crumb Bars offer a delightful combination of a buttery crumbly crust with a tangy and creamy lemon filling. Perfectly balanced between sweet and tart, this classic dessert is an easy-to-make treat that brightens up any occasion with its refreshing citrus flavor and smooth texture.
Ingredients
Scale
Crust
- 2 ⅓ cups (291 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 12 Tablespoons unsalted butter, melted and cooled until no longer hot to the touch
Lemon Filling
- 1 14 oz (396 g) can sweetened condensed milk (do not use evaporated milk)
- 4 large egg yolks
- 2 Tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup (157 ml) fresh lemon juice, preferably freshly squeezed
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the crust and lemon bars.
- Prepare Crust. In a mixing bowl, combine the all-purpose flour, granulated sugar, light brown sugar, salt, and baking powder. Stir until well mixed. Pour in the melted butter and mix until the ingredients come together to form a crumbly dough.
- Form Crust. Press about two-thirds of the crumbly dough evenly into the bottom of a 9×9 inch baking dish, creating the base layer.
- Bake Crust. Bake the crust in the preheated oven for about 15 minutes, or until it is set and slightly golden. Remove from oven and set aside.
- Prepare Lemon Filling. In a separate bowl, whisk together the sweetened condensed milk, egg yolks, heavy cream, salt, and fresh lemon juice until smooth and fully combined.
- Pour Filling Over Crust. Pour the lemon filling evenly over the baked crust in the baking dish.
- Add Crumb Topping. Sprinkle the remaining one-third of the crumbly dough evenly over the top of the lemon filling to create the crumb topping.
- Bake Bars. Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the filling is set and the crumb topping is golden brown.
- Cool and Serve. Remove from the oven and allow the bars to cool completely in the baking dish. Once cooled, refrigerate for at least 1 hour to fully set before slicing into bars and serving.
Notes
- Use fresh lemon juice for the best flavor; bottled lemon juice can be used but may affect the brightness of the taste.
- Ensure the melted butter is cooled before mixing with the dry ingredients to prevent premature cooking.
- Refrigerating the bars after cooling helps the filling firm up for cleaner slices.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: Lemon bars, crumb bars, lemon dessert, sweetened condensed milk dessert, easy lemon bars