Ingredients
Scale
For the Crust and Crumble:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Filling:
- 2 (14 oz) cans sweetened condensed milk
- 4 large egg yolks
- 3/4 cup fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust and crumble: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg and vanilla, mixing until the dough comes together but is still crumbly.
- Press about 2/3 of the mixture into the prepared pan to form the crust. Reserve the remaining mixture for the topping. Bake the crust for 15 minutes.
- Meanwhile, make the filling: In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth.
- Pour the lemon filling over the pre-baked crust. Crumble the remaining dough mixture evenly over the top.
- Bake for 25-30 minutes, or until the crumble topping is light golden brown and the filling is set (it should only slightly jiggle when you gently shake the pan).
- Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
- Using the parchment paper overhang, lift the bars out of the pan and cut into squares.
Store these bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months – just wrap them individually in plastic wrap and place in a freezer bag.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes