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Irresistibly Creamy Lemon Crumb Bars

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These irresistibly creamy lemon crumb bars feature a buttery crust and a tangy, sweet lemon filling. Perfect for any occasion, they are easy to make and absolutely delicious.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 can (14 oz/396g) sweetened condensed milk
  • ½ cup (120ml) freshly squeezed lemon juice (about 2 large lemons)
  • 2 teaspoons lemon zest (optional but recommended for added flavor)
  • 2 large egg yolks
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal later.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to incorporate.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the mixture until it resembles coarse crumbs.
  4. Mix in the egg yolk. The mixture will still be crumbly but should clump together when pressed.
  5. Press half of the crumb mixture into the bottom of the prepared baking dish to form the crust. Use your hands or the back of a spoon to press it down firmly and evenly.
  6. Bake the crust for 10 minutes, or until it starts to set and looks slightly golden. Remove from the oven and set aside to cool slightly.
  7. While the crust is baking, prepare the lemon filling. In a medium mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla extract until smooth.
  8. Pour the lemon filling over the partially baked crust, spreading it out evenly with a spatula.
  9. Sprinkle the remaining crumb mixture evenly over the top of the lemon filling to create the crumble layer.
  10. Return the pan to the oven and bake for an additional 25–30 minutes, or until the crumble is golden brown and the filling is set.
  11. Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into squares or rectangles and serve.

Notes

[‘Keep the butter cold for a crumbly texture.’, ‘Use parchment paper to prevent sticking and for easy removal.’, ‘Fresh lemon juice and zest provide the best flavor.’, ‘Avoid overbaking; the filling should be set but slightly jiggly.’, ‘Clean the knife between cuts for neat edges.’]

Nutrition

Keywords: lemon crumb bars, dessert, easy baking, lemon dessert, citrus bars, spring dessert, summer dessert

Find it online: https://wigglebite.com/irresistibly-creamy-lemon-crumb-bars-recipe-for-easy-baking/