Description

These bars perfectly balance a buttery, tender shortbread crust with a bright, tangy lemon filling and a sweet crumb topping. They are the ultimate summer treat!

Ingredients

Scale

For the Crust:

2 1/3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 teaspoon salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter, melted and cooled

For the Lemon Filling:

1 (14 oz) can sweetened condensed milk
4 large egg yolks, room temperature
2 tablespoons heavy cream
1/8 teaspoon salt
2/3 cup fresh lemon juice (about 4–5 lemons)

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
For the crust, mix flour, sugars, salt, and baking powder in a large bowl. Pour in melted butter and mix until crumbly.
Press 2/3 of the mixture into the prepared pan. Bake for 15 minutes.
While the crust bakes, whisk together condensed milk, egg yolks, cream, and salt in a large bowl. Gradually whisk in lemon juice until smooth.
Pour filling over hot crust. Sprinkle remaining crumb mixture on top.
Bake for 15-20 minutes, until top is golden and filling is set.
Cool completely, then refrigerate for at least 4 hours before cutting and serving.

Notes

Pro Tip: Ensure your butter is fully cooled before adding it to the flour mixture for the best crumb texture. The long chilling time is essential for clean, professional-looking slices.

There you have it, folks! Your new favorite summer dessert. Just try not to eat the whole pan in one sitting (not that I’m speaking from experience or anything…). Happy baking!

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 12 bars

Keywords: lemon, crumb bars, dessert, summer dessert