Looking for a refreshing summer dessert that’s easy to make and perfectly balanced between sweet and tart? These Lemon Crumb Bars are just what you need! They’re simple, delicious, and sure to bring a little sunshine into your kitchen. Here’s how to make them:
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 the Oven: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper for easy removal later.
- Prepare the Crust: In a large bowl, mix together the flour, granulated sugar, brown sugar, salt, and baking powder. Pour in the melted butter and stir until the mixture is crumbly.
- Form the Base: Take about two-thirds of the crumb mixture and press it firmly into the prepared pan to form the crust. Use the bottom of a measuring cup to ensure it’s even. Bake for 15 minutes.
- Make the Filling: While the crust is baking, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt in a large bowl. Gradually add the fresh lemon juice while whisking to create a smooth filling.
- Assemble: Pour the lemon filling over the hot crust. Sprinkle the remaining crumb mixture evenly over the top.
- Bake Again: Return the pan to the oven and bake for another 15-20 minutes, or until the top is golden brown and the filling is set.
- Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for at least 4 hours to allow the flavors to meld and firm up.
- Serve: Once chilled, cut into bars and serve. They’re perfect on their own or with a dollop of whipped cream, a scoop of vanilla ice cream, or alongside a cup of tea.
Tips for Success:
- Use Fresh Lemon Juice: Squeezing fresh lemons is worth the effort for that bright, authentic flavor. Roll lemons on the counter before juicing to get the most juice.
- Chill Time is Key: Don’t skip the chilling step—it’s crucial for achieving the perfect texture and flavor.
- Pack Down the Crust: Ensure your bottom layer is packed tightly for a sturdy base.
Optional Variations:
- Add lemon zest to the crumb mixture for extra zing.
- Toss in some blueberries for a fruity twist.
- Drizzle with a simple powdered sugar glaze for added sweetness.
These Lemon Crumb Bars are sure to become your go-to summer dessert. They’re easy to make, utterly delicious, and guaranteed to brighten your day. Happy baking!
Print
Lemon Crumb Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Looking for a refreshing summer dessert that’s easy to make and perfectly balanced between sweet and tart? These Lemon Crumb Bars are just what you need! They’re simple, delicious, and sure to bring a little sunshine into your kitchen. Here’s how to make them:
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 to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, mix together the flour, granulated sugar, brown sugar, salt, and baking powder. Pour in the melted butter and stir until the mixture forms a crumbly dough.
Press about 2/3 of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Use the bottom of a measuring cup to make it even.
Bake the crust for 15 minutes or until lightly golden.
While the crust is baking, make the filling: In a medium bowl, whisk together the condensed milk, egg yolks, heavy cream, and salt. Slowly add the lemon juice while whisking continuously until the filling is smooth and well combined.
Pour the lemon filling over the hot crust. Gently spread to the edges.
Sprinkle the remaining crumb mixture evenly over the filling.
Bake for 15–20 minutes more, or until the crumb topping is golden and the filling is set.
Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours before slicing.
Cut into 12 bars and serve chilled.
Notes
Use freshly squeezed lemon juice for the best flavor.
The bars must chill thoroughly to set properly—don’t skip this step.
Add lemon zest to the crust or toss in blueberries for a creative twist.
Nutrition
- Serving Size: 1 bar
- Calories: 312 kcal
- Sugar: 27 g
- Sodium: 171 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 105 mg
Leave a Comment