Creamy Lemon Crumb Bars
INGREDIENTS
Shortbread Crust & Crumb Topping:
1 cup softened butter
¾ cup superfine white sugar (A.K.A. caster sugar)
1 tablespoon pure vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons brown sugar (reserve for crumb topping)
Creamy Lemon Filling:
¼ cup softened cream cheese
2 <14 ounce> cans sweetened condensed milk (not evaporated milk)
¼ cup room temperature sour cream
2 egg yolks
½ cup fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
INSTRUCTIONS
Prepare the Shortbread Crust & Crumb Topping:
Prep: Preheat the oven to 350°F (175°C). Line a 9-inch square pan with parchment paper and set aside.
Cream Together: In a mixing bowl add 1 cup softened butter, ¾ cup superfine white sugar and 1 tablespoon pure vanilla extract, cream together until smooth.
Mix dry ingredients: To a separate bowl add 2 ½ cups all-purpose flour and ¼ teaspoon salt, whisk together until the salt is evenly distributed.
Combine: Gradually add the dry ingredients to the butter and sugar mixture. Stir together until combined, be careful to not over mix to ensure a tender crust.
Form the crust: Divide the dough into thirds, reserving ⅓ for the crumb topping. Press the remaining ⅔ of the dough into the prepared pan in an even layer. Place the pan in the fridge along with the dough reserved for the crumb topping and chill for 15 minutes.
Bake: Remove the pan from the fridge and place it in the preheated oven on the middle rack. Bake for about 15-16 minutes, until it no longer looks raw but is still pale. As oven temperatures can vary, its best to check on the crust a couple minutes early to avoid overbaking. It will be baked again after the filling is added. Remove from the oven and reduce the temperature to 325°F (165°C).
Make the crumb topping: While the crust is cooling, add 2 tablespoons brown sugar to the reserved shortbread dough, use a fork to stir it in and loosely form small to medium-sized chunks for the topping. I love to have a mix of larger chunks (about 3/4" to an inch in size) scattered throughout, I always end up picking those off to eat first! Set the crumb topping aside while you work on the filling.
Creamy Lemon Filling:
Beat: In a medium bowl, add ¼ cup softened cream cheese, using an electric mixer, beat until smooth.
Combine: To the cream cheese, add 2 <14 ounce> cans sweetened condensed milk and ¼ cup room temperature sour cream and mix until fully incorporated.
Whisk: To the creamed mixture add 2 egg yolks, ½ cup fresh lemon juice 1 teaspoon pure vanilla extract and 1 teaspoon lemon zest. Whisk until smooth and creamy.
Assemble & Bake the Bars:
Add the filling: Pour the lemon filling over the cooled, par-baked shortbread crust, spreading it into an even layer.
Add Crumb topping: Sprinkle the prepared crumb topping evenly over the filling, using a mix of small and larger chunks for texture.
Bake: Place the pan back in the oven on the middle rack and bake at 325°F for about 35 minutes. Again, as oven temperatures can vary, its a good idea to check on the bars at the 30 minute mark to avoid overbaking. The filling will still be slightly jiggly but will firm up as it cools.
Cool, Chill & Serve:
Chill: Allow the bars to cool at room temperature before transferring them to the fridge.
Refrigerate for at least 3 hours (or overnight) before slicing and serving. These bars are best enjoyed cold! Enjoy these creamy, tangy, and buttery Lemon Crumb Bars—perfect for any citrus lover!
Making these creamy lemon crumb bars has been one of my favorite baking experiences, especially when preparing desserts for gatherings. The balance between the buttery shortbread crust and the tangy, smooth lemon filling is simply irresistible. I love how the crumb topping adds a delightful texture contrast with its mix of larger and smaller chunks. One tip I found helpful is to chill both the crust and topping dough before baking to ensure the crumb topping retains its chunky texture without melting into the filling. This chilling step also helps in getting a tender crust that holds the lemon filling perfectly. Using sweetened condensed milk, rather than evaporated milk, is key to achieving that luscious creaminess in the filling. Incorporating fresh lemon juice and zest gives the bars a refreshing brightness that truly stands out among lemon desserts. I also experimented with different sizes of crumb topping pieces, and I must say, including some larger chunks (about 3/4 to 1 inch) not only looks appealing but also satisfies the craving for a little extra crunch. These bigger chunks are my favorite part to nibble on! For best results, after baking, I refrigerate the bars overnight. This chilling time allows the filling to set completely, making slicing clean and easy, and the cold temperature enhances the flavors and creamy texture. These bars are perfect to prepare ahead for parties or a sweet treat during the week. Overall, this recipe is a straightforward yet impressive dessert that combines comforting buttery shortbread with a tangy lemon punch. It’s ideal for anyone who enjoys refreshing citrus desserts and appreciates a creamy, crumbly treat that can be enjoyed cold. Give it a try and enjoy the delightful blend of flavors and textures that make these lemon crumb bars a crowd favorite.
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