I love this recipe because it delivers bold lemon flavor without being heavy. The bars bake up with a silky, citrusy center and a crisp, buttery base that holds everything together beautifully. I also appreciate how versatile they are: easy enough for a casual treat, yet special enough to bring to a potluck or serve after dinner. And since they’re chilled before slicing, every bar comes out clean and gorgeous.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the crust and streusel 1 cup (2 sticks) unsalted butter, melted 1 cup granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 2 cups all-purpose flour
For the lemon filling 1 (14 oz) can sweetened condensed milk 2 tablespoons lemon zest (from 2–3 lemons) 1/2 cup fresh lemon juice 2 large egg yolks
Optional topping Powdered sugar for dusting Extra lemon zest or candied lemon peel
Directions
I heat the oven to 350°F and line an 8×8 or 9×9-inch pan with a parchment or foil sling, then spray it lightly.
In a large bowl, I mix the melted butter, sugar, vanilla, and salt. I stir in the flour until a soft dough forms.
I reserve 1 cup of this mixture for the streusel topping. I press the rest firmly into the bottom of the prepared pan.
In a separate bowl, I whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth.
I pour the lemon filling over the crust and sprinkle the reserved dough evenly over the top.
I bake the bars for 35–40 minutes, until the edges turn golden and the center looks mostly set.
I let the bars cool completely at room temperature, then chill them for at least 2 hours before slicing.
Servings and Timing
This recipe makes 12–16 bars. Prep time: 15 minutes Cook time: 35–40 minutes Chilling time: 2 hours Total time: about 3 hours
Variations
I add a teaspoon of almond extract to the crust for a nutty twist.
I swap part of the lemon juice for lime or orange for a citrus blend.
I fold a handful of shredded coconut into the streusel for extra texture.
I drizzle the cooled bars with a lemon glaze for added brightness.
I sprinkle the top with crushed freeze-dried raspberries for color and tartness.
Storage/Reheating
I store the bars in the refrigerator for up to 5 days, keeping them well covered. They also freeze beautifully—I wrap slices individually and freeze them for up to 2 months. I thaw them in the fridge or at room temperature before serving. These bars are meant to be eaten chilled, so no reheating is necessary.
FAQs
Can I use bottled lemon juice?
I prefer fresh juice for the best flavor, but bottled works in a pinch.
Can I double the recipe?
Yes, I bake it in a 9×13-inch pan and extend the baking time slightly.
Why did my filling seem runny?
The bars need to chill fully to set; I refrigerate them for at least 2 hours.
Can I make these gluten-free?
Yes, I replace the flour with a 1:1 gluten-free blend.
Can I use whole eggs instead of yolks?
No, whole eggs will change the texture—yolks keep it creamy.
Should the streusel be crumbly or doughy?
It should be soft and crumbly; if too wet, I add a tablespoon of flour.
Can I add more lemon zest?
Absolutely—I often do for extra brightness.
Can I make these ahead?
Yes, they’re perfect for making a day in advance.
How do I get clean slices?
I use a sharp knife dipped in hot water and wiped clean between cuts.
Can I serve these at room temperature?
They taste best chilled, but they hold up well for an hour or two at room temperature.
Conclusion
I love how these lemon dream streusel bars combine creamy citrus filling with a buttery, tender crust to create a dessert that’s both refreshing and indulgent. They’re easy to make, gorgeous to serve, and always a hit wherever I bring them. Every bite is bright, smooth, and full of lemony goodness.
