Lemon Crumb Bars
Buttery crumb bars filled with a bright, creamy lemon center and baked until golden.
Ingredients
Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3/4 teaspoon salt divided
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter melted and cooled
- 1 can 14 ounces sweetened condensed milk
- 4 large egg yolks
- 1/4 cup heavy cream
- 1/2 cup fresh lemon juice
Instructions
- Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, 1/2 teaspoon of the salt, and baking powder until well combined.
- Pour the melted, cooled butter over the dry ingredients and mix with a fork or your fingers until the mixture forms moist, crumbly clumps.
- Transfer about two thirds of the crumb mixture to the prepared pan and press it firmly and evenly into the bottom to form the crust.
- Bake the crust for 15 minutes, until the surface looks slightly matte and just set. Leave the oven at 350°F.
- While the crust bakes, whisk the sweetened condensed milk, egg yolks, heavy cream, and remaining 1/4 teaspoon salt in a medium bowl until smooth.
- Gradually whisk in the lemon juice until the filling is fully combined and thickened slightly.
- Pour the lemon filling over the hot crust and spread it into an even layer.
- Sprinkle the remaining crumb mixture evenly over the top of the filling, leaving some larger clumps for texture.
- Return the pan to the oven and bake for 15 to 20 minutes, until the topping is golden in spots and the center is just set with a slight jiggle.
- Remove the pan from the oven and let the bars cool completely at room temperature.
- Refrigerate the cooled bars for at least 4 hours, then lift them from the pan using the parchment and cut into 16 squares before serving.
Notes
- Store leftover Lemon Crumb Bars in an airtight container in the refrigerator for up to 5 days.
- For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
- Freshly squeezed lemon juice gives the best bright citrus flavor in these bars.
- Line both the pan and storage container with parchment to keep the crumb topping from sticking.
- For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
- Freshly squeezed lemon juice gives the best bright citrus flavor in these bars.
- Line both the pan and storage container with parchment to keep the crumb topping from sticking.