These Lemon Crumble Bars are seriously amazing! Bright, zippy, fresh and tart with a sweet lemony filling and an irresistible sweet crumble topping make for a simple and delicious bar!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Bars, Dessert
Cuisine: American, Dessert
Ingredients
FOR THE CRUST & CRUMBLE:
1cupgranulated white sugar
1tspbaking powder
1/4tspsalt
3cupsall-purpose flour
1cup(2 sticks) unsalted butter, cubed
1large egg, lightly beaten
1tspvanilla extract
FOR THE LEMON FILLING:
14oz(1 small can) sweetened condensed milk
1/2cupfreshly squeezed lemon juicefrom about 2-3 med/large lemons
4Tbsplemon zestfrom about 2-3 med/large lemons
2large egg yolks
Instructions
Preheat oven to 375° degrees F. Line a 13x9 light metal rectangular baking pan with foil or parchment, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
For the crumble: In a large bowl, whisk together the granulated sugar, baking powder, salt, and all-purpose flour until combined. Add in the cubed butter, lightly beaten egg and vanilla and use a pastry blender or two forks to cut the cubed butter into the flour mixture until flour mixture resembles small pebbles. Dough will be crumbly, and you may want to use your hands to work it.
Press half of the dough into the prepared pan and use your hands to compress it into a nice, even layer. Set aside.
For the filling: In a medium bowl, whisk together the condensed milk, lemon juice, lemon zest and egg yolks until combined. Pour evenly over the crust in the pan and spread out in an even layer. Sprinkle the remaining crumble topping over the lemon filling layer.
Bake for 38-45 minutes or until the topping is light golden brown and center appears set. Cool completely at room temperature, then refrigerate for at least an hour or two to set before cutting into bars. Afterwards, it can be stored in the fridge OR at room temperature.
Notes
Since this recipe requires both lemon zest and lemon juice, I recommend zesting the lemons before juicing them. I like using large lemons (I used about 3 large lemons to get about 4-5 Tbsp zest/1/2 cup juice) for this recipe.