Homemade Lemon Crumb Bars
Delicious lemon crumb bars with a buttery crust and zesty lemon filling.
Equipment
- 9x9 baking dish
- Mixing bowls
Ingredients
Main Ingredients
- 2.33 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar firmly packed
- 0.75 teaspoon salt
- 0.25 teaspoon baking powder
- 12 tablespoons unsalted butter melted and cooled
- 1 can sweetened condensed milk (do not use evaporated milk)
- 4 large egg yolks
- 2 tablespoons heavy cream
- 0.125 teaspoon salt
- 0.67 cup fresh lemon juice preferred
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9 baking dish with parchment paper for easy removal later.
- In a large mixing bowl, combine the flour, granulated sugar, light brown sugar, salt, and baking powder. Stir until well mixed.
- Drizzle the melted butter over the dry ingredients. Use a fork to mix until combined and moistened. It may be crumbly but should hold together when pressed.
- Press about ⅔ of the crumb mixture into the bottom of the prepared baking dish. Smooth it out evenly with the back of a spoon. Set aside the remaining crumble for topping.
- Bake the crust for 15 minutes, or until the edges are lightly golden brown.
- While the crust is baking, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt in a large mixing bowl until well combined.
- Slowly drizzle in the lemon juice while whisking until the mixture is smooth and fully incorporated.
- Once the crust is done baking, pour the lemon filling evenly over it. Sprinkle the reserved crumble mixture on top.
- Return the dish to the oven and bake for an additional 15 minutes, or until the top is lightly golden and the filling is set.
- Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 4 hours before slicing and serving.
Notes
For a sweeter touch, consider adding a dusting of powdered sugar on top before serving. You can also experiment with different citrus juices, like lime or orange, for a unique twist!