My lemon crumb bars have a perfectly tart and creamy lemon filling sandwiched between a buttery streusel crumble. Surprisingly simple to make and the perfect refreshing summertime (or anytime) treat!
Recipe: sugarspunrun.com/lemon-crumbl...
Ingredients
Crust
2 ⅓ cups all-purpose flour (291g)
½ cup granulated sugar (100g)
½ cup light brown sugar, firmly packed (100g)
3/4 teaspoon salt
¼ teaspoon baking powder
12 Tablespoons unsalted butter, melted and cooled until no longer hot to the touch
Lemon Filling
1 14 oz can sweetened condensed milk (396g)(do not use evaporated milk)
4 large egg yolks
2 Tablespoons heavy cream
⅛ teaspoon salt
⅔ cup lemon juice, fresh preferred (157ml)
Instructions
00:00 Introduction
Crust
00:21 Preheat oven to 350F (175C) and line a 9x9 baking dish with parchment paper
00:26 Prepare crust by stirring together flour, sugars, salt, and baking powder until completely combined.
00:50 Drizzle melted butter over the top and use a fork to toss together until mixture is completely combined and all of the dry ingredients are moistened. It may still be a bit crumbly, but if pressed between your thumb and index finger it should cling together easily.
01:16 Firmly and evenly press ⅔ of the crumb mixture into the bottom of the prepared pan. I like to use the back of a spoon to smooth the surface and ensure the dough is pressed together. Reserve remaining crumble mixture for topping.
02:03 Transfer to 350F (175C) oven and bake for 15 minutes, edges will be a light golden brown. While crust is baking, prepare lemon filling
Lemon Filling
02:12 Prepare filling by combining condensed milk, egg yolks, heavy cream, and salt in a large bowl and whisking vigorously until thoroughly combined.
03:10 While whisking, drizzle in lemon juice until ingredients are smooth and thoroughly incorporated.
03:33 Once crust has finished baking, pour the filling evenly over the top of the hot crust. Sprinkle the lemon filling evenly with remaining crumble topping.
04:11 Return to 350F (175C) oven and bake until the top is beginning to turn a light golden brown and the filling is set (it may be slightly jiggly in the center but the surface should be set and it should not be entirely liquidy).
04:32 Allow to cool completely then transfer to refrigerator and chill for at least 4 hours (preferably overnight) before slicing and serving.
Notes
Storing: Store in an airtight container in the refrigerator for up to 5 days.
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