Lemon Crumb Bars Recipe
Introduction
These Lemon Crumb Bars are a delightful balance of sweet and tart, perfect for a refreshing summer treat. With a buttery crumb crust and a luscious lemon filling, they’re simple to make and irresistibly delicious.
Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter, melted and cooled
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks, room temperature
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 2/3 cup fresh lemon juice (about 4-5 lemons)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
- Step 2: In a large bowl, mix together the flour, granulated sugar, brown sugar, salt, and baking powder.
- Step 3: Pour in the melted butter and stir until the mixture is crumbly.
- Step 4: Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust, then bake for 15 minutes.
- Step 5: While the crust bakes, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt in a large bowl.
- Step 6: Gradually whisk in the fresh lemon juice until the filling is smooth and well combined.
- Step 7: Pour the lemon filling over the hot crust, then sprinkle the remaining crumb mixture evenly on top.
- Step 8: Bake for an additional 15-20 minutes, until the top is golden and the filling is set.
- Step 9: Allow the bars to cool completely, then refrigerate for at least 4 hours before cutting into 12 squares and serving.
Tips & Variations
- Use fresh lemon juice and zest for the brightest, freshest flavor.
- Roll lemons on the counter before juicing to maximize juice yield.
- Press the crust firmly with the bottom of a measuring cup for an even base.
- Add lemon zest to the crumb mixture for an extra lemony punch.
- Try adding blueberries to the filling for a fruity twist.
- Drizzle with a simple powdered sugar glaze if you want extra sweetness.
- Use room temperature egg yolks to avoid lumps in the filling.
Storage
Store these lemon crumb bars in an airtight container in the refrigerator for up to 5 days. They taste best chilled and can be enjoyed straight from the fridge. To serve, you can let them sit at room temperature for 10-15 minutes or enjoy cold. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars actually improve after chilling for several hours or overnight as the flavors meld together beautifully.
What can I use instead of sweetened condensed milk?
Sweetened condensed milk is key for the creamy, rich filling. Substituting it will change the texture and sweetness, so it’s best to use the original ingredient for authentic results.
PrintLemon Crumb Bars Recipe
These Lemon Crumb Bars are a perfectly balanced treat featuring a buttery crumb crust and topping with a tangy, smooth lemon filling. Easy to make and refreshingly tart, they offer a bright, summery dessert that’s ideal for warm days. The recipe calls for simple ingredients, fresh lemon juice, and requires chill time to let flavors meld, yielding a luscious and satisfying bar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 2 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter, melted and cooled
For the Lemon Filling:
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks, room temperature
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 2/3 cup fresh lemon juice (about 4–5 lemons)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to ensure easy removal of the bars later.
- Make the Crust Mixture: In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, salt, and baking powder. Pour in the melted and cooled unsalted butter and mix until the mixture forms coarse crumbs.
- Form the Crust and Bake: Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan using the bottom of a measuring cup to pack it down firmly. Bake this crust layer for 15 minutes until it begins to set and lightly brown.
- Prepare the Lemon Filling: While the crust bakes, in another large bowl whisk together the sweetened condensed milk, room temperature egg yolks, heavy cream, and salt. Gradually whisk in the fresh lemon juice, adding it slowly to prevent the filling from curdling, until the mixture is smooth and creamy.
- Assemble and Bake the Bars: Pour the lemon filling evenly over the hot crust straight from the oven. Sprinkle the remaining crumb mixture evenly over the top to create a buttery topping. Return the pan to the oven and bake for an additional 15-20 minutes until the topping is golden and the filling is set.
- Cool and Chill: Allow the bars to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours to let the flavors develop and the filling to fully set before cutting into 12 bars and serving.
Notes
- Use fresh lemon juice for best flavor; roll lemons on the counter before juicing to maximize juice yield.
- Ensure eggs are at room temperature to prevent lumps in the filling.
- Press the crust mixture firmly into the pan to achieve a sturdy base that holds together well.
- Chilling the bars for at least 4 hours is essential to allow the filling to set and flavors to meld.
- Optionally, add lemon zest to the crumb mixture for extra lemon aroma or fold in blueberries for a fruity variation.
- Serve bars with whipped cream, vanilla ice cream, or a cup of Earl Grey tea for a delightful pairing.
Keywords: lemon crumb bars, lemon bars, summer dessert, easy lemon dessert, crumb crust, tangy lemon filling, chilled lemon bars
