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Easy Lemonade Crumb Bars

Easy Lemonade Crumb Bars

Buttery crumb bars with a bright, creamy lemonade filling. Easy to make with pantry staples and fresh lemon juice—perfect for picnics, potlucks, or a simple summer treat.
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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 for crust and crumb
  • 0.75 cup granulated sugar for crust and crumb
  • 0.25 cup light brown sugar packed; for crust and crumb
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 1 cup unsalted butter cold, cut into cubes
  • 1 tsp vanilla extract for crust and crumb
  • 14 ounce sweetened condensed milk one can
  • 0.75 cup fresh lemon juice from about 4 lemons
  • 1 tbsp lemon zest finely grated; for filling
  • 1 tbsp lemon zest finely grated; for crust
  • 2 large egg yolks room temperature
  • 1 tbsp cornstarch
  • 0.25 tsp fine sea salt for filling
  • 0.25 cup powdered sugar for dusting after baking

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang on the long sides for a sling. Lightly grease the parchment.
  • Make the crumb mixture: In a large bowl whisk flour, granulated sugar, brown sugar, baking powder, and 0.5 tsp kosher salt. Add 1 tbsp lemon zest (crust) and stir.
  • Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles damp sand with pea-sized bits. Stir in vanilla.
  • Press about half of the crumb mixture firmly into the prepared pan to form an even base. Reserve the remaining crumbs for topping.
  • Make the lemonade filling: In a medium bowl whisk sweetened condensed milk, lemon juice, 1 tbsp lemon zest (filling), egg yolks, cornstarch, and 0.25 tsp fine sea salt until smooth. Let stand 5 minutes to thicken slightly.
  • Pour filling over the pressed crust and spread evenly. Sprinkle the remaining crumb mixture evenly over the top, leaving some filling peeking through.
  • Bake 25 to 30 minutes, until the top is lightly golden and the center is just set with a slight jiggle.
  • Cool completely in the pan on a rack, then chill at least 2 hours for clean slices. Lift out using the parchment, dust with powdered sugar, and cut into 16 bars.

Notes

For extra lemon pop, add a few drops of pure lemon extract to the filling. Bars keep covered and refrigerated for up to 5 days; they also freeze well for up to 2 months.