Lemon Crumb Bars
Ingredients
For the Crust and Crumb:
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter melted
For the Lemon Filling:
- 1 can 14 oz sweetened condensed milk
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 large egg yolks
Instructions
Prepare the Crust and Crumb:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, mix together the flour, sugar, and salt. Add the melted butter and stir until the mixture is crumbly.
- Press half of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Set the remaining crumb mixture aside for the topping.
Make the Lemon Filling:
- In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and creamy.
Assemble the Bars:
- Pour the lemon filling over the crust, spreading it evenly with a spatula.
- Sprinkle the remaining crumb mixture evenly over the top of the lemon filling.
Bake:
- Bake for 20–25 minutes, or until the top is golden brown and the filling is set.
- Remove from the oven and let the bars cool completely in the pan.
Chill and Serve:
- Refrigerate the bars for at least 1 hour to allow them to firm up before slicing.
- Cut into squares and serve chilled or at room temperature for a bright, tangy treat.
Notes
- Fresh Lemon Juice: Always use freshly squeezed lemon juice for the best flavor—bottled lemon juice just doesn’t compare.
- Crust Consistency: Press the crust layer firmly into the pan to ensure it holds together well when slicing.
- Zest Boost: For extra lemon flavor, add an additional teaspoon of lemon zest to the filling or sprinkle some into the crumb mixture.
- Thicker Bars: If you prefer a thicker bar, use an 8x8-inch pan and adjust the baking time by adding 5–7 minutes.
- Test for Doneness: The bars are done when the topping is golden brown, and the filling is set but still slightly jiggly in the center.