Let me tell you about the day these Lemon Crumb Bars saved my sanity. It was the middle of a heatwave, my AC was on the fritz, and I was desperately craving something refreshing. That’s when I remembered my grandma’s old recipe box.
Tucked between her famous apple pie and a questionable jello mold recipe, I found this gem. One bite, and I was transported back to her sunny kitchen, watching her zest lemons with practiced ease.
Cooling Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 bars
Ingredients:
For the Crust:
2 1/3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 teaspoon salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter, melted and cooled
For the Lemon Filling:
1 (14 oz) can sweetened condensed milk
4 large egg yolks, room temperature
2 tablespoons heavy cream
1/8 teaspoon salt
2/3 cup fresh lemon juice (about 4-5 lemons)
Instructions:
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