Lemon Crumb Bars
User Reviews
5
Lemon Crumb Bars
Description
The preparation begins by mixing all-purpose flour, granulated sugar, light brown sugar, salt, and baking powder, then combining these dry ingredients with melted butter to form a coarse, crumbly dough. Two-thirds of this mixture is firmly pressed into the bottom of a parchment-lined 9x9 pan to create the crust, which is baked until it's lightly golden and set.
Next, the lemon filling is prepared by vigorously whisking sweetened condensed milk, egg yolks, heavy cream, salt, and fresh lemon juice to create a smooth, tangy custard with balanced sweetness and acidity. This filling is poured over the partially baked crust and baked again until set, creating a creamy, bright contrast to the crumbly base.
Once cooled, the reserved crumb topping is sprinkled on for added texture and sweetness. Stored refrigerated in an airtight container, these bars maintain their texture and flavor for several days. They serve as a refreshingly tart yet sweet dessert, ideal for gatherings or a citrusy treat any time.
Ingredients
Crust
- 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 butter melted and cooled until no longer hot to the touch, unsalted
Lemon Filling
- 1 14 oz sweetened condensed milk do not use evaporated milk, can
- 4 egg large yolks
- 2 Tablespoons heavy cream
- ⅛ teaspoon salt
- ⅔ cup lemon juice fresh preferred
Instructions
Crust
- Preheat oven to 350F (175C) and line a 9x9 baking dish with parchment paper
- Prepare crust by stirring together flour, sugars, salt, and baking powder until completely combined.
- Drizzle melted butter over the top and use a fork to toss together until mixture is completely combined and all of the dry ingredients are moistened. It may still be a bit crumbly, but if pressed between your thumb and index finger it should cling together easily.
- Firmly and evenly press ⅔ of the crumb mixture into the bottom of the prepared pan. I like to use the back of a spoon to smooth the surface and ensure the dough is pressed together. Reserve remaining crumble mixture for topping.
- Transfer to 350F (175C) oven and bake for 15 minutes, edges will be a light golden brown. While crust is baking, prepare lemon filling
Lemon Filling
- Prepare filling by combining condensed milk, egg yolks, heavy cream, and salt in a large glass mixing bowl and whisking vigorously until thoroughly combined.
- While whisking, drizzle in lemon juice until ingredients are smooth and thoroughly incorporated.
- Once crust has finished baking, pour the filling evenly over the top of the hot crust. Sprinkle the lemon filling evenly with remaining crumble topping.
- Return to 350F (175C) oven and bake until the top is beginning to turn a light golden brown and the filling is set, about 15 minutes (the center may be slightly jiggly in the center but the surface should be set and it should not be entirely liquidy).
- Allow to cool completely then transfer to refrigerator and chill for at least 4 hours (preferably overnight) before slicing and serving.
Notes
- Store finished lemon crumb bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 401kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 223mg | 9% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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