Description
Lemon Crumble Bars
A delightful combination of buttery shortbread, creamy lemon filling, and a golden crumble topping! These Lemon Crumble Bars are the perfect sweet treat.
Ingredients:
2 cups flour
1/2 cup sugar
1/4 tsp salt
1 cup unsalted butter
3/4 cup fresh lemon juice
1 can sweetened condensed milk
1 tsp lemon zest
1/2 cup brown sugar
Instructions:
Preheat oven to 350°F (175°C).
Blend flour, sugar, salt, and butter into a crumble. Press half into a lined baking dish.
Bake for 10 minutes.
Stir together lemon juice, condensed milk, and zest. Pour over crust.
Sprinkle the remaining crumble on top.
Bake for 20 minutes, then cool and slice into squares.
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Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Crumble Bars every time.
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal later.
- Make the Crumble Base: In a large bowl, whisk together the 2 cups of flour, 1/2 cup granulated sugar, and 1/4 tsp salt. Using a pastry cutter, fork, or your fingertips, cut in the 1 cup of cold, cubed unsalted butter until the mixture resembles coarse, pea-sized crumbs.
- Par-Bake the Crust: Firmly press slightly more than half of the crumble mixture into the bottom of your prepared pan to form an even crust. Bake for 10 minutes, or until just set and very lightly golden at the edges.
- Create the Lemon Filling: While the crust bakes, in a medium bowl, whisk together the 3/4 cup fresh lemon juice, the entire can of sweetened condensed milk, and 1 tsp of lemon zest until smooth and slightly thickened.
- Assemble the Bars: Once the crust is out of the oven, immediately pour the lemon filling over the hot crust and spread it evenly to the edges.
- Add the Topping: Take the reserved crumble mixture and mix in the 1/2 cup of brown sugar. Sprinkle this evenly over the lemon layer.
- Final Bake & Cool: Return the pan to the oven and bake for 20-25 minutes, or until the crumble topping is golden brown and the filling is set. Let the pan cool completely on a wire rack, then refrigerate for at least 2 hours before slicing into squares.
Serving Suggestions
These bars are fantastic on their own, but a few simple additions can elevate them. For a special dessert, serve a square with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. A light dusting of powdered sugar or a fresh raspberry on top adds a beautiful finishing touch. They pair wonderfully with a cup of hot tea or iced coffee.
How-to Summary
In short: Make a buttery flour-sugar crumble. Press half into a pan and bake for 10 minutes. Whisk lemon juice, condensed milk, and zest for the filling. Pour over the hot crust, top with the remaining crumble mixed with brown sugar, and bake for 20-25 minutes. Cool completely and chill before slicing.
Frequently Asked Questions
- Can I use bottled lemon juice? For the best, brightest flavor, fresh lemon juice is highly recommended. Bottled juice can taste flat and may affect the setting of the filling.
- Why do I need to chill the bars before cutting? Chilling is crucial! It allows the creamy lemon layer to firm up completely, ensuring you get clean, neat squares instead of a gooey mess.
- Can I double this recipe? Absolutely. Double all ingredients and bake in a 9×13 inch pan. You may need to add 5-10 minutes to the final baking time—look for a golden topping and a set center.
- How should I store these bars? Store them in an airtight container in the refrigerator for up to 5 days. The chilled texture is part of their appeal.
- My filling seemed thin when I poured it. Is that normal? Yes. The filling will thicken significantly as it bakes and cools. Do not be tempted to overbake it; follow the visual cues for the crumble topping instead.
Common Mistakes to Avoid
- Using Melted Butter: Your butter must be cold to create the proper crumbly texture for the base and topping. Soft or melted butter will yield a greasy, dense crust.
- Skipping the Chill Time: Cutting into the bars while they are still warm will cause the layers to smear. Patience is key for perfect presentation.
- Overmixing the Crumble: Mix just until the butter is incorporated and crumbly. Overworking it can develop the gluten in the flour, leading to a tough crust.
- Not Letting the Crust Cool Slightly: Pouring the filling onto a piping hot crust can sometimes cause the bottom layer to become soggy. The 10-minute bake and brief rest is sufficient.
Conclusion
These Lemon Crumble Bars are a true crowd-pleaser, masterfully balancing tangy, creamy, and buttery-crunchy elements in every bite. By following this enhanced guide and avoiding common pitfalls, you’re guaranteed a stunning dessert that’s surprisingly simple to make. Perfect for picnics, potlucks, or a sweet treat at home, they are sure to become a beloved recipe in your collection.
