Name: Lemon Crumb Bars: A Tangy Treat for Every Occasion
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 2 1/3 cups all-purpose flour: This is the foundation of the crumb crust. All-purpose flour creates a sturdy structure for the base, and you can substitute it with whole wheat flour if you prefer a more rustic, nutty flavor.; 1/2 cup granulated sugar: Granulated sugar provides sweetness to balance the tartness of the lemon filling. If you prefer a less sweet crust, you could reduce the sugar by a tablespoon or two.; 1/2 cup light brown sugar, packed: Brown sugar adds moisture and richness, creating a deeper flavor for the crust. Dark brown sugar is also a great substitute if you prefer a stronger molasses flavor.; 3/4 teaspoon salt: The salt helps balance the sweetness and enhances the overall flavor of the crust.; 1/4 teaspoon baking powder: This small amount of baking powder helps to create a tender crust by aiding in the rise and fluffiness.; 12 tablespoons unsalted butter, melted and cooled: Butter is the binding agent in the crust. Unsalted butter is preferred because it allows you to control the saltiness of the bars. If you’re in a pinch, you can use salted butter, just be sure to reduce the added salt in the crust recipe.; 1 (14 oz) can sweetened condensed milk: This ingredient forms the base of the lemon filling, giving it a creamy texture and sweetness. If you’re looking for a lighter option, you can use reduced-fat sweetened condensed milk, though it might slightly alter the texture.; 4 large egg yolks, room temperature: Egg yolks are essential for thickening the lemon filling. They also provide richness and help the filling set as it bakes.; 2 tablespoons heavy cream: Heavy cream adds a luxurious, creamy texture to the filling. If you want a lighter version, you can use half-and-half or even whole milk, but the result will be slightly less rich.; 1/8 teaspoon salt: A pinch of salt helps to balance the sweetness of the filling and enhance the overall flavor.; 2/3 cup fresh lemon juice (about 4-5 lemons): Fresh lemon juice is the star ingredient in this recipe. The natural acidity of lemons gives the bars their signature tartness, perfectly complementing the sweetness of the crust and filling. While you could use bottled lemon juice in a pinch, fresh is always best for that zesty, bright flavor.

Lemon Crumb Bars: A Tangy Treat for Every Occasion

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If you love desserts that balance sweetness with a zesty kick, these lemon crumb bars are for you! With just a few basic ingredients and minimal effort, you’ll create a delicious treat with a smooth, tangy lemon filling and a buttery crumb topping. Perfect for beginners, this recipe is quick to prepare, and the result is a bakery-worthy dessert that’s sure to impress. Whether you’re new to baking or just in need of a simple, refreshing dessert, these lemon crumb bars are the perfect choice.

Author: Marcela
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 4 hours 45 minutes (including cooling time)
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:

2 1/3 cups all-purpose flour: This is the foundation of the crumb crust. All-purpose flour creates a sturdy structure for the base, and you can substitute it with whole wheat flour if you prefer a more rustic, nutty flavor.
1/2 cup granulated sugar: Granulated sugar provides sweetness to balance the tartness of the lemon filling. If you prefer a less sweet crust, you could reduce the sugar by a tablespoon or two.
1/2 cup light brown sugar, packed: Brown sugar adds moisture and richness, creating a deeper flavor for the crust. Dark brown sugar is also a great substitute if you prefer a stronger molasses flavor.
3/4 teaspoon salt: The salt helps balance the sweetness and enhances the overall flavor of the crust.
1/4 teaspoon baking powder: This small amount of baking powder helps to create a tender crust by aiding in the rise and fluffiness.
12 tablespoons unsalted butter, melted and cooled: Butter is the binding agent in the crust. Unsalted butter is preferred because it allows you to control the saltiness of the bars. If you’re in a pinch, you can use salted butter, just be sure to reduce the added salt in the crust recipe.

For the Lemon Filling:

1 (14 oz) can sweetened condensed milk: This ingredient forms the base of the lemon filling, giving it a creamy texture and sweetness. If you’re looking for a lighter option, you can use reduced-fat sweetened condensed milk, though it might slightly alter the texture.
4 large egg yolks, room temperature: Egg yolks are essential for thickening the lemon filling. They also provide richness and help the filling set as it bakes.
2 tablespoons heavy cream: Heavy cream adds a luxurious, creamy texture to the filling. If you want a lighter version, you can use half-and-half or even whole milk, but the result will be slightly less rich.
1/8 teaspoon salt: A pinch of salt helps to balance the sweetness of the filling and enhance the overall flavor.
2/3 cup fresh lemon juice (about 4–5 lemons): Fresh lemon juice is the star ingredient in this recipe. The natural acidity of lemons gives the bars their signature tartness, perfectly complementing the sweetness of the crust and filling. While you could use bottled lemon juice in a pinch, fresh is always best for that zesty, bright flavor.

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Instructions

1. Preheat the Oven and Prep the Pan

Start by preheating your oven to 350°F (175°C). This is a crucial step, as baking with the right temperature ensures the crust and filling cook properly. Next, line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the bars out of the pan once they’ve cooled, giving you neat, clean slices.

2. Make the Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, light brown sugar, salt, and baking powder. Stir to evenly distribute the dry ingredients. Then, pour in the melted and cooled butter, and use a spoon or your hands to mix everything together until the mixture is crumbly. The texture should resemble coarse crumbs, and it should hold together when pressed.

Press about two-thirds of this crumb mixture into the prepared pan, making sure it’s evenly distributed. You can use the back of a spoon or a flat object like the bottom of a measuring cup to firmly press it into the bottom of the pan. This step helps create a compact, sturdy crust. Bake the crust in the preheated oven for about 15 minutes, or until it turns lightly golden brown.

3. Prepare the Lemon Filling

While the crust is baking, it’s time to prepare the luscious lemon filling. In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, heavy cream, and salt. The mixture should be smooth and creamy. Gradually add the fresh lemon juice, whisking continuously to incorporate it. This step is important because the acidity of the lemon juice helps the filling thicken as it bakes.

Once the lemon filling is smooth and well combined, it’s ready to be poured onto the hot crust.

4. Assemble the Bars

After removing the crust from the oven, pour the prepared lemon filling over the hot crust, spreading it evenly with a spatula. Then, sprinkle the remaining crumb mixture on top of the filling. Be sure to cover the entire surface with the crumbs, creating a rustic look. The crumb topping will bake into a golden, crunchy layer while the filling sets underneath.

5. Bake the Bars

Return the pan to the oven and bake the bars for another 15-20 minutes. The topping should turn golden brown, and the filling should be set but slightly jiggly in the center. If you gently tap the pan, the filling should hold its shape. Don’t worry if the center is still a little soft—it will firm up as the bars cool and chill.

6. Cool and Chill

Let the bars cool completely at room temperature. Once they’ve cooled, cover the pan with plastic wrap or foil and place it in the refrigerator for at least 4 hours, or overnight. Chilling the bars allows the filling to firm up, making them easier to slice.

7. Slice and Serve

Once the bars are fully chilled, remove them from the refrigerator and lift them out of the pan using the parchment paper overhang. Use a sharp knife to slice the bars into 12 equal pieces. The bars should have a firm, smooth filling with a slightly crumbly topping.

Notes

Room Temperature Ingredients: Make sure your egg yolks and cream are at room temperature. This helps the filling come together smoothly. If you use cold ingredients, the mixture could curdle.
Measuring Flour Correctly: When measuring flour, avoid packing it into the measuring cup. Instead, spoon it into the cup and level it off with a knife. This will prevent the crust from being too dense.
Lemon Juice: Always use fresh lemon juice for the best flavor. Squeeze the lemons yourself, and avoid using bottled lemon juice, as it can have a bitter taste that will affect the overall flavor of the bars.
Chilling Is Key: Don’t skip the chilling step! Cooling the bars in the fridge allows the filling to set properly. Cutting into the bars too early will result in a messy, runny filling.
Storage: Store any leftover bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to 3 months. To freeze, wrap individual bars tightly in plastic wrap and store them in a freezer-safe container.

Find it online: https://marcelarecipes.com/lemon-crumb-bars-a-tangy-treat-for-every-occasion/