Lemon crumb bars are another easy condensed milk dessert you can make with lemons.

With a lemon filling between two layers of crumble, these tangy crumb bars are quick and easy dessert bars to make.

Crunchy with citrus flavour these are bars are refreshing to taste.

Tips to make the lemon crumb bars.

To make the crumble– avoid overmixing, gently combine with your hands to mix the crumble ingredients until you have the desired crumble effect.

Zesting lemon- a medium-sized lemon should give you 2 teaspoons of lemon zest.

Avoid zesting in the same place of the lemon skin as this will cause you to remove the white part of the lemon which is extremely bitter.

Your crumble bars will become extremely bitter should you accidentally add the white part to the lemon filling.

To zest a lemon you can use a Microplane or a regular grater but with smaller holes.

Adding crumble on top, the amount of crumble you add on top of the lemon filling is up to you.

In this lemon crumb bar recipe, I’ve recommended separating the crumble in half which gives a thicker crumble on top.

If you want a thinner crumble on top, add less of the crumb mixture over the lemon filling and the rest to make the crust for the lemon bars.

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Utensils and appliances needed.

• 9″ square baking pan.
• Baking paper.
• Spatula.
• Large bowl

More lemon recipes.

• Lemon brownie(lemon blondies).

• Condensed milk lemon bars with a crust.

• lemon drop cookies

More crumb bar recipes.

• Condensed milk chocolate crumb bars.

RECIPE DIFFICULT-LITTLE CARE NEEDED.

How to make lemon crumble bars.

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make lemon crumb bars

To make the crust and crumb

2 and 1/2 cups of all-purpose flour
1 cup of granulated sugar
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of butter(room temperature)
1 teaspoon of vanilla essence

To make the lemon filling

Small tin of condensed milk(14 oz)
1/4 cup of lemon juice(can increase to 1/2 a cup for a more tart filling)
2 large egg yolks
3 teaspoons of lemon zest

Method

Prep work.

Brush a little butter on a 9 x 9 baking pan, line and secure parchment/baking paper inside the pan. set aside.

Slightly chill the eggs and separate the egg yolks.

How to make the crumble.

To a large bowl, add flour, baking powder, granulated sugar, and salt and combine lightly with a whisk.

For best results use your hand to make the crumble if possible.

OR

• Add the room temperature butter and lightly mix or pulse with a blender for a few minutes. the flour mixture should turn crumbly.

When you have the crumble made, separate half of the crumble as a topping.

The rest of the remaining crumble, press into the prepared baking pan

and make an even layer.

Preheat the oven to 170 C.
Place the pan in the oven and bake for 12-15 minutes or until firm and turn light golden in colour.

Once done, remove the crust from the oven and leave it to cool.

How to make the lemon filling.

Into a medium-sized bowl, add the condensed milk, egg yolks, lemon juice and lemon zest.

Whisk until combined well.

Pour over the crust and use a spatula or spoon to spread the lemon filling evenly.

Once you have an even layer of lemon filling over the crust, spread the remaining crumb topping over the lemon filling.

Make sure to spread the crumb layer evenly.

Preheat oven to 170C.

Bake for 35-40 minutes. or until the crumble top turns golden in colour.

Once baked remove the pan of lemon crumble bars from the oven and let it cool for 30 minutes followed by chilling the lemon bar for at least two hours in your refrigerator.

Once chilled cut them into squares and store them in an airtight container.

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Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
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