Go Back
–+ servings
Easy Lemonade Crumb Bars

Easy Lemonade Crumb Bars

Buttery, lemony crumb bars with a bright, creamy lemonade filling and a golden crumble topping. Simple to make, perfect for picnics and potlucks.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 1 cup unsalted butter melted and slightly cooled
  • 2 tablespoon lemon zest from about 2 lemons
  • 14 ounce sweetened condensed milk 1 can
  • 0.75 cup fresh lemon juice about 4 to 5 lemons
  • 2 count egg yolk room temperature
  • 1 tablespoon cornstarch helps the filling set
  • 1 teaspoon vanilla extract
  • 0.25 cup powdered sugar optional, for dusting

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper with overhang on two sides and lightly grease.
  • Make the crumb mixture: In a large bowl whisk flour, granulated sugar, brown sugar, baking powder, salt, and lemon zest. Pour in melted butter and stir until moist crumbs form and no dry flour remains.
  • Press about 0.75 of the crumb mixture firmly into the prepared pan to form an even crust. Reserve the remaining crumbs for the topping.
  • Par-bake the crust for 10 minutes. Remove and set the pan on a rack; keep the oven at 350°F.
  • Make the filling: In a medium bowl whisk sweetened condensed milk, lemon juice, egg yolks, cornstarch, and vanilla until smooth. Let sit 2 minutes to begin thickening.
  • Pour the filling over the warm crust and spread into an even layer. Sprinkle the reserved crumbs evenly over the top.
  • Bake 20 to 22 minutes, or until the topping is lightly golden and the center is set but still slightly jiggly.
  • Cool completely in the pan on a rack, then chill for at least 60 minutes for clean slices. Lift out using the parchment and cut into 16 bars. Dust with powdered sugar before serving if desired.

Notes

For a sweeter bar, reduce lemon juice to 0.66 cup. For extra tartness, add 1 additional tablespoon lemon zest. Store covered in the refrigerator up to 5 days or freeze up to 2 months.