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Lemon Crumb Bars with creamy lemon filling and golden buttery crumb topping on a white plate

Lemon Crumb Bars

Emily Wilson
These Lemon Crumb Bars are creamy, buttery, and perfectly balanced between sweet and tangy. A soft lemon filling made with fresh juice and sweetened condensed milk sits between layers of golden crumb crust, creating an easy dessert bar recipe that works for summer gatherings, holiday trays, or everyday baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 320 kcal

Equipment

  • 9x9 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula

Ingredients
  

Crust and Crumb Topping

  • 2 1/3 cups all purpose flour 290 grams
  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup light brown sugar packed, 110 grams
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 12 tablespoons unsalted butter melted and cooled, 170 grams

Lemon Filling

  • 14 ounces sweetened condensed milk 1 can, 396 grams
  • 4 large egg yolks room temperature
  • 2 tablespoons heavy cream 30 ml
  • 1/8 teaspoon salt
  • 2/3 cup fresh lemon juice 160 ml, about 4 to 5 lemons

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  • In a large bowl, combine flour, granulated sugar, brown sugar, salt, and baking powder. Stir in melted butter until a soft crumb mixture forms.
  • Press two thirds of the crumb mixture firmly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden around the edges.
  • While the crust bakes, whisk together sweetened condensed milk, egg yolks, heavy cream, and salt. Gradually whisk in fresh lemon juice until smooth.
  • Pour the lemon filling over the warm crust. Sprinkle the remaining crumb mixture evenly over the top.
  • Bake for 15 to 20 minutes more, until the edges are set and the center slightly jiggles.
  • Cool completely at room temperature, then refrigerate for at least 4 hours before slicing into bars.

Notes

Use freshly squeezed lemon juice for the brightest flavor. Do not overbake; the center should still jiggle slightly when removed from the oven. Chill thoroughly before cutting for clean slices. These bars can be made a day in advance and stored in the refrigerator until serving.
Nutrition Facts:
•Calories: 320 
•Carbohydrates: 38 g 
•Protein: 6 g 
•Total Fat: 17 g 
•Saturated Fat: 10 g 
•Cholesterol: 95 mg 
•Sodium: 180 mg 
•Potassium: 170 mg 
•Fiber: 1 g 
•Sugar: 24 g 
•Vitamin A: 520 IU 
•Vitamin C: 12 mg 
•Calcium: 140 mg 
•Iron: 1 mg