(Buttery • Creamy • Zesty • Bakery-Style)
Quick Description
These Sunshine Lemon Cream Crumble Bars are soft, bakery-style dessert squares made with a tender lemon-infused base, a thick creamy custard-like center, and a golden sugar crumble topping. Every bite is buttery, citrusy, lightly crisp on top, and melt-in-your-mouth soft in the middle. They taste like a cross between lemon cheesecake, crumb cake, and lemon bars—comforting yet fresh.
Perfect for tea time, family gatherings, potlucks, or whenever you want a dessert that looks impressive but feels nostalgic.
Servings & Timing
- Servings: 12–16 bars
- Prep Time: 20 minutes
- Bake Time: 35–40 minutes
- Cooling Time: 1–2 hours
- Total Time: ~2 hours
Ingredients List
For the Lemon Crumb Dough
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 1 large lemon
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the Creamy Lemon Filling
- 1½ cups whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 large egg yolk
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Optional Finishing Touch
- Powdered sugar, for dusting
- Extra lemon zest for garnish
Step-by-Step Instructions
1. Prepare the Lemon Cream Filling
In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and egg yolk until smooth. Cook while whisking constantly until the mixture thickens into a smooth custard.
Remove from heat and stir in butter, lemon juice, lemon zest, and vanilla. Set aside to cool slightly—this thickens further as it rests.
2. Make the Crumb Dough
In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest. Add cold butter cubes and rub with fingertips (or use a pastry cutter) until crumbly.
Mix in egg and vanilla until the dough resembles soft crumbs. Do not overmix—this keeps the texture tender.
3. Assemble the Bars
Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- Press ⅔ of the crumb dough firmly into the bottom of the pan.
- Spread the lemon cream filling evenly over the base.
- Sprinkle the remaining crumb dough evenly on top.
4. Bake
Bake for 35–40 minutes, or until the top is lightly golden and set. The center should be softly firm but not dry.
5. Cool & Slice
Allow the bars to cool completely before slicing. This step is crucial for clean layers and perfect texture.
Dust lightly with powdered sugar if desired.
Texture & Flavor Profile
- Top: Lightly crisp, sugary crumb
- Center: Creamy, lemony, custard-soft
- Base: Tender, buttery cake-like layer
- Flavor: Bright lemon balanced with gentle sweetness
Serving Suggestions
- Serve chilled for firmer cheesecake-like texture
- Serve at room temperature for softer, creamier bars
- Pair with tea, coffee, or lemonade
- Add whipped cream or berries on the side
Storage Instructions
- Room Temperature: 1 day (covered)
- Refrigerator: Up to 4 days
- Freezing: Yes—freeze sliced bars up to 2 months
Variations
- Orange Cream Bars: Swap lemon for orange zest & juice
- Coconut Lemon Bars: Add ½ cup shredded coconut to crumb
- Extra Creamy: Add 2 tablespoons cream cheese to filling
- Vanilla Custard: Omit lemon for a classic cream version
Why This Recipe Works
- Cold butter creates flaky crumb layers
- Cornstarch stabilizes the cream without heaviness
- Lemon zest boosts aroma without sourness
- Layered assembly gives bakery-perfect structure
