12 servings Prep: 10 mins, Cooking: 30 mins
Deliciously buttery, sweet, and tart is how you would describe these lemon crumble bars. Full of fresh lemon juice, lemon zest and condensed milk, they're both easy and so satisfying to make.
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For the crumble
|2 1/2 cup||cake flour|
|1/2 cup||granulated sugar|
|1/2 cup||light brown sugar|
|1/2 tsp||baking powder|
|180 g||unsalted butter|
For the lemon filling
|1 tin||condensed milk|
|2 tbsp||sour cream|
|1/2 cup||lemon juice|
|2 tsp||lemon zest|
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Preheat oven to 180°C and grease and line a 9cm square baking pan.
In a mixing bowl, combine flour, sugars, baking powder and salt. Use either a spoon, spatula or whisk to combine the ingredients.
Add melted butter and combine mixture until crumbs form.
Reserve 1 cup of crumbs for the topping and use the rest to press into the bottom of the baking pan. Spread evenly with the back of a spoon.
Blind bake for 10 minutes.
Remove from the crust from the oven and set it aside.
To a mixing bowl and the condensed milk, sour cream, egg yolks, lemon juice and zest.
With an electric beater, mix until well combined.
Pour mixture over the crust.
Sprinkle the reserved crumbs on top and press gently.
Bake for 20 minutes until golden.
Allow to cool before slicing into bars.
Reprinted with permission from Milling Coconuts, follow along on Instagram for more recipes.
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