Can I freeze Lemon Crumb Bars?

Yes, Lemon Crumb Bars freeze very well. After they have fully chilled and set, cut them into squares and wrap each piece individually. Store them in an airtight container in the freezer for up to 2 months. When ready to enjoy, thaw the Lemon Crumb Bars in the refrigerator overnight for the best texture.

How do I know when Lemon Crumb Bars are done baking?

You’ll know your Lemon Crumb Bars are ready when the top is lightly golden and the center is set but still slightly jiggly. The filling will continue to firm up as the bars cool and chill, so avoid overbaking to keep the texture creamy.

Can I make Lemon Crumb Bars without fresh lemon juice?

Yes, you can use bottled lemon juice if fresh lemons aren’t available. However, fresh lemon juice is recommended for the best flavor in Lemon Crumb Bars, as it provides a brighter and more natural citrus taste.

How should I store Lemon Crumb Bars?

Store Lemon Crumb Bars in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps maintain the firm, creamy filling and prevents the crumble from becoming too soft.

Lemon Crumb Bars – Easy Creamy Recipe

Name: Lemon Crumb Bars
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 2 1/3 cups (291 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; 1/2 cup (100 g) light brown sugar, packed; 3/4 teaspoon salt; 1/4 teaspoon baking powder; 12 tablespoons (170 g) unsalted butter, melted; 1 can (14 oz / 396 g) sweetened condensed milk; 4 large egg yolks; 2 tablespoons (30 ml) heavy cream; 1/8 teaspoon salt (for filling); 2/3 cup (157 ml) fresh lemon juice

Description

Lemon Crumb Bars are a deliciously creamy and tangy dessert featuring a smooth lemon filling layered between a buttery streusel crust and crumble topping. Perfect for any occasion, these bars offer a refreshing citrus flavor with a rich, melt-in-your-mouth texture.

Ingredients

Scale

2 1/3 cups (291 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
3/4 teaspoon salt
1/4 teaspoon baking powder
12 tablespoons (170 g) unsalted butter, melted
1 can (14 oz / 396 g) sweetened condensed milk
4 large egg yolks
2 tablespoons (30 ml) heavy cream
1/8 teaspoon salt (for filling)
2/3 cup (157 ml) fresh lemon juice

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Instructions

Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, and baking powder.
Add melted butter and mix with a fork until the mixture becomes crumbly but holds together when pressed.
Press 2/3 of the crumb mixture firmly into the prepared pan to form the crust.
Bake the crust for 15 minutes until lightly golden.
In another bowl, whisk together sweetened condensed milk, egg yolks, heavy cream, and salt until smooth.
Slowly drizzle in the lemon juice while whisking continuously until fully combined.
Pour the lemon filling over the hot crust evenly.
Sprinkle the remaining crumble mixture evenly over the top.
Bake for another 15 minutes or until the top is lightly golden and the center is set but slightly jiggly.
Allow the bars to cool completely, then refrigerate for at least 4 hours or overnight.
Slice into squares and serve chilled.

Notes

Use fresh lemon juice for the best flavor and brightness.
Do not overbake; the center should remain slightly jiggly.
Chilling is essential for clean slices and proper texture.
Store in an airtight container in the refrigerator for up to 5 days.
You can freeze the bars for up to 2 months for longer storage.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 401 kcal
Sugar: 37 g
Sodium: 223 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 56 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 111 mg