Description
These Best Lemon Crumb Bars feature a buttery crumb crust topped with a luscious, tangy lemon filling and finished with a crunchy crumb topping. Perfectly balanced with sweet and tart flavors, this dessert is an easy-to-make, crowd-pleasing treat that’s ideal for any occasion.
Ingredients
Crust and Crumble Topping
- 2 ⅓ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup 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 can sweetened condensed milk (do not use evaporated milk)
- 4 large egg yolks
- 2 Tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup lemon juice (fresh preferred)
Instructions
- Preheat and Line Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper to prevent sticking and for easy removal of the bars.
- Prepare Crust Mixture: In a large bowl, stir together the all-purpose flour, granulated sugar, light brown sugar, salt, and baking powder until fully combined.
- Add Butter: Drizzle the melted and cooled butter over the dry ingredients, then use a fork to toss everything together until the mixture is thoroughly moistened and crumbly, but clings together when pressed.
- Press Crust: Reserve about one-third of the crumb mixture for the topping. Press the remaining two-thirds firmly and evenly into the bottom of the prepared baking dish, smoothing the surface with the back of a spoon.
- Bake Crust: Bake the crust at 350°F (175°C) for 15 minutes until the edges turn a light golden brown.
- Make Lemon Filling: While the crust bakes, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt in a large glass mixing bowl until smooth.
- Add Lemon Juice: Gradually drizzle in the lemon juice while whisking continuously until the filling is fully incorporated and smooth.
- Assemble Bars: After removing the crust from the oven, pour the lemon filling evenly over the hot crust. Sprinkle the reserved crumb mixture evenly over the lemon filling.
- Bake Filled Bars: Return the pan to the oven and bake at 350°F (175°C) for about 15 minutes or until the top turns a light golden brown and the filling is set (the center may still jiggle slightly but should not be liquid).
- Cool and Chill: Allow the bars to cool completely at room temperature. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set before slicing and serving.
Notes
- Use fresh lemon juice for the best bright, tangy flavor.
- Do not substitute evaporated milk for sweetened condensed milk as it will alter the sweetness and texture.
- Make sure the melted butter is cooled to avoid cooking the dry ingredients prematurely.
- Pressing the crust firmly ensures it holds together after baking.
- Chilling overnight improves the bar’s texture and flavor, making them easier to slice.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
