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Lemon Crumb Bars: A Sweet, Tart, and Irresistible Summer Treat

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When the sun is shining, and the days are long, nothing beats the craving for a dessert that’s both refreshing and indulgent. Enter Lemon Crumb Bars—a perfect balance of tangy lemon filling and a buttery, crumbly crust that will have you reaching for seconds (and thirds). These bars are the ultimate summer treat, offering a burst of citrusy freshness with every bite. Whether you’re hosting a backyard barbecue, looking for a light dessert after a hearty meal, or simply want something sweet to enjoy on a lazy afternoon, Lemon Crumb Bars are guaranteed to please. With their irresistible combination of textures—the rich, crumbly base, the smooth and creamy lemon filling, and the sweet-tart topping—these bars are sure to become your go-to recipe for any occasion.

Ingredients

Scale

For the Crust:

  • 2 1/3 cups all-purpose flour: This is the base of the crust, providing structure and texture. It helps create a solid foundation for the filling while ensuring the crust is tender and not too tough.
  • 1/2 cup granulated sugar: Sugar in the crust helps balance out the flavors and adds sweetness to the crumb mixture. It also contributes to the light, crumbly texture.
  • 1/2 cup light brown sugar, packed: The brown sugar adds a subtle hint of molasses flavor, enhancing the richness of the crust. It also helps create a slightly softer, more tender crumb compared to granulated sugar alone.
  • 3/4 teaspoon salt: Salt enhances the flavors of both the crust and the filling. It provides a savory contrast to the sweetness of the sugars and helps balance out the tartness of the lemon filling.
  • 1/4 teaspoon baking powder: Baking powder is essential for giving the crust a bit of lift and ensuring it bakes evenly, creating a soft yet slightly firm texture that holds the filling in place.
  • 12 tablespoons unsalted butter, melted and cooled: Butter is the key to a rich, tender crust. It adds flavor and moisture, helping to create that perfect crumbly texture that contrasts so beautifully with the smooth filling.

For the Lemon Filling:

  • 1 (14 oz) can sweetened condensed milk: This is the secret ingredient that makes the lemon filling so rich and creamy. The sweetness of the condensed milk balances the tartness of the lemon juice, creating a luscious, velvety filling that’s perfectly sweet but not overpowering.
  • 4 large egg yolks, room temperature: Egg yolks are what give the filling its smooth, custard-like texture. They also help thicken the mixture, ensuring it sets perfectly as it bakes.
  • 2 tablespoons heavy cream: Heavy cream adds richness to the filling, creating a luscious texture that complements the tangy lemon flavor. It helps smooth out the filling, making it extra creamy and indulgent.
  • 1/8 teaspoon salt: A small pinch of salt in the filling enhances the overall flavor, making the lemon taste brighter and more vibrant.
  • 2/3 cup fresh lemon juice (about 4–5 lemons): Fresh lemon juice is the star of the filling, bringing that zesty, citrusy kick that gives these bars their refreshing flavor. It’s the perfect complement to the creamy sweetness of the condensed milk, creating a tangy yet smooth filling.

Instructions

  • Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). While the oven heats up, line a 9×9-inch baking pan with parchment paper. This step ensures that the bars come out of the pan easily and don’t stick to the sides, which is especially important when you’re cutting them into neat squares. Lightly spray the parchment paper with non-stick cooking spray to further prevent sticking.
  • Make the Crust: In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, salt, and baking powder. Stir these dry ingredients together until they’re evenly mixed. Next, pour the melted butter into the bowl and mix everything together until the mixture becomes crumbly. The butter helps create the perfect texture, so don’t worry if it’s not a perfectly smooth dough—crumbling it together is exactly what you want. Once the mixture has come together, press 2/3 of it into the prepared baking pan to form the base of the bars. You can use the back of a spoon or your fingers to press it down evenly and firmly. Bake this crust in the preheated oven for about 15 minutes until it’s golden brown and slightly firm to the touch.
  • Prepare the Lemon Filling: While the crust bakes, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt in a large bowl. The sweetened condensed milk will provide the sweetness and creaminess, while the egg yolks thicken the mixture and create that perfect custard-like texture. Gradually whisk in the fresh lemon juice until everything is fully combined. The mixture will become smooth and silky, and the lemon juice will add a bright, zesty flavor that will perfectly balance the richness of the condensed milk. Once the mixture is smooth and well-combined, set it aside while the crust finishes baking.
  • Assemble and Bake: Once the crust has baked for 15 minutes, remove it from the oven. Immediately pour the lemon filling over the hot crust. The warmth of the crust will help the filling set beautifully as it bakes. After pouring the filling, take the remaining crumb mixture and sprinkle it evenly over the top of the filling. This crumb topping adds a delightful texture contrast to the smooth, creamy lemon filling, creating an irresistible combination of crunch and creaminess.
  • Bake the Bars: Return the pan to the oven and bake for an additional 15 to 20 minutes. You’ll know the bars are done when the top is golden brown and the lemon filling is set and no longer wobbly in the center. Keep an eye on them as they bake to ensure they don’t overcook. The top should be slightly golden, and the filling should have a custard-like consistency.
  • Cool and Refrigerate: Once the bars are done baking, remove them from the oven and let them cool completely in the pan. This step is essential to ensure that the filling sets properly. Once the bars have cooled to room temperature, place them in the refrigerator for at least 4 hours to chill. This will allow the flavors to meld and the filling to firm up. You can even let them chill overnight for the best results.
  • Cut and Serve: After the bars have fully chilled and set, remove them from the refrigerator. Carefully lift the bars out of the pan using the parchment paper, and place them on a cutting board. Using a sharp knife, cut the bars into 12 even squares. Serve and enjoy! These bars are best enjoyed chilled, and the fresh lemon flavor will be the perfect refreshing treat for any occasion.

Notes

  • Butter: You can substitute the unsalted butter with coconut oil or a dairy-free butter alternative for a dairy-free version of these bars.
  • Sweetened Condensed Milk: For a healthier alternative, you can use a lower-fat version of sweetened condensed milk or substitute it with a combination of coconut milk and a natural sweetener like maple syrup.
  • Egg Yolks: If you need an egg-free version, you can try using an egg replacer like a flax egg or chia egg. Keep in mind that this may alter the texture slightly, but the bars should still turn out delicious.
  • Lemon Variations: While fresh lemon juice is essential for the best flavor, you can experiment with adding a bit of lemon zest to the filling for an extra burst of citrus flavor.
  • Crust: If you prefer a slightly different crust, you can add finely ground almonds or oats to the flour mixture for added texture and flavor.

Find it online: https://susanrecipes.com/lemon-crumb-bars-a-sweet-tart-and-irresistible-summer-treat/