Description
These Lemon Crumb Bars are the perfect balance of zesty, tangy lemon and a sweet, buttery shortbread-style crumble. Featuring a creamy citrus center made with sweetened condensed milk and topped with golden-brown crumbs, they are a refreshing and elegant treat for spring.
Ingredients
The Buttery Crumble & Crust
- 2 1/3 cups (291g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 12 tablespoons unsalted butter, melted and cooled
- 3/4 tsp salt, 1/4 tsp baking powder
The Creamy Lemon Filling
- 14 oz can sweetened condensed milk
- 2/3 cup (157ml) fresh lemon juice
- 4 large egg yolks
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
Instructions
Prep Crust: Preheat oven to 350°F. Mix flour, sugars, salt, and baking powder. Drizzle in melted butter and toss until crumbly.
Pre-Bake: Press 2/3 of the mixture into a 9×9 pan. Bake for 15 mins. Reserve remaining crumbs.
Filling: Whisk condensed milk, egg yolks, cream, and salt. Vigorously whisk in lemon juice until smooth.
Final Bake: Pour filling over hot crust. Top with remaining crumbs and bake for 15 mins until set.
Chill: Cool to room temp, then refrigerate for at least 4 hours before slicing.
Notes
Don’t Swap the Milk: Condensed milk provides the necessary sugar and structure; evaporated milk will be too thin.
Press Firmly: Use a flat-bottomed cup to press the crust tight; this prevents the lemon filling from seeping underneath.
Cooling: Chilling is mandatory to allow the fats and egg proteins to solidify for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert / Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon crumb bars, lemon shortbread bars, creamy lemon squares, condensed milk dessert, citrus crumble bars, easy spring desserts, lemon curd bars