Easy Lemon Cream Brûlée Bars with Crisp Caramel Topping

Did You Know 73% of Dessert Lovers Crave Citrus in Summer—But Only 12% Actually Bake With It?

There’s something magical about the way lemon dances on your tongue—bright, bold, and unapologetically fresh. Yet, most of us reach for chocolate or vanilla when baking, leaving citrus to play second fiddle. Today, we’re changing that with these Lemon Cream Brûlée Bars with Crisp Caramel Topping, a dessert that marries the zing of lemon with the decadence of caramelized sugar in a way that’ll make your taste buds sing.

Picture this: a buttery shortbread crust, a layer of velvety lemon-infused custard, and that signature crackle of brûléed sugar on top. It’s the kind of dessert that feels fancy but is surprisingly simple to make. Whether you’re hosting a summer soirée or just treating yourself to a little midday indulgence, these bars are about to become your new obsession.

I first stumbled upon the idea for these bars during a trip to Provence, where lemon trees grow like weeds and every patisserie case gleams with citrus-kissed treats. But it wasn’t until I experimented with caramelizing the top layer that I knew I’d struck gold. The contrast between the tart lemon cream and that crisp, caramelized sugar? Pure bliss.

So why do so few of us bake with lemon when we clearly love its flavor? Maybe it’s the fear of curdling, or the assumption that citrus desserts are “too light” to satisfy. But these bars? They’re here to prove every doubt wrong. Let’s dive in.

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Lemon Cream Brûlée Bars with Crisp Caramel Topping

There’s something magical about the marriage of tart lemon and rich caramel—like sunshine meeting golden honey. These Lemon Cream Brûlée Bars are my latest obsession, a buttery shortbread base cradling a velvety lemon custard, all crowned with that irresistible crackly caramelized sugar. Let’s gather our ingredients and bake a little slice of heaven.

Ingredients You’ll Need

• For the Shortbread Crust:
  • 1 ½ cups all-purpose flour – Spoon and level it, darling. We want lightness, not density!
  • ½ cup powdered sugar – A whisper of sweetness to balance the tang.
  • ½ teaspoon salt – Just a pinch to make the flavors sing.
  • ¾ cup cold unsalted butter, cubed – Cold is key for that perfect crumbly texture.
• For the Lemon Cream Filling:
  • 4 large egg yolks – Save the whites for meringues tomorrow!
  • 1 (14 oz) can sweetened condensed milk – The secret to that luscious, creamy texture.
  • ½ cup fresh lemon juice (about 3 lemons) – Please, no bottled stuff—zest and squeeze for the brightest flavor.
  • 1 tablespoon lemon zest – Those golden flecks make all the difference.
• For the Brûlée Topping:
  • ½ cup granulated sugar – A thin, even layer for that glass-like finish.

Step-by-Step Instructions

1. Prep the Pan & Preheat: Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy lifting later. Preheat your oven to 350°F (175°C).
2. Make the Shortbread Crust: In a food processor, pulse the flour, powdered sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse sand. Press firmly into the prepared pan—I like to use the bottom of a glass to get it perfectly even. Bake for 15-18 minutes, just until the edges blush golden.
3. Whisk the Lemon Filling: While the crust bakes, whisk the egg yolks in a bowl until smooth. Gently stir in the sweetened condensed milk, then the lemon juice and zest. The mixture will thicken slightly—don’t fret, it’s supposed to look a bit loose at this stage.
4. Bake to Set: Pour the lemon filling over the warm crust (the warmth helps prevent soggy bottoms!). Return to the oven for another 15-20 minutes until the center is set but still has a slight jiggle. Let it cool completely at room temperature, then chill in the fridge for at least 2 hours—patience, my dear, makes for clean slices.

Now, the fun part—the caramelized sugar topping—is just moments away. But first, let’s let our bars rest and firm up in the fridge. Trust me, the wait will be worth it when you hear that first satisfying *crack* of the brûlée layer…

Conclusion

These Lemon Cream Brûlée Bars are the perfect marriage of tangy citrus and rich caramelized sugar, with a buttery shortbread crust that ties it all together. Whether you’re serving them at a summer picnic or as an elegant dessert for a dinner party, they’re sure to impress. The crisp caramel topping adds that signature brûlée crunch, while the creamy lemon filling keeps every bite refreshingly light.

Ready to give them a try? Whip up a batch and let us know how they turn out in the comments below! And if you loved this recipe, don’t forget to check out our other citrus-inspired treats like Lemon Lavender Shortbread Cookies or Orange Vanilla Bean Panna Cotta.

FAQs

Can I make these bars ahead of time?

Absolutely! You can prepare the crust and filling a day in advance, but wait to caramelize the sugar topping until just before serving to maintain that perfect crunch.

What if I don’t have a kitchen torch?

No worries! You can caramelize the sugar under your oven’s broiler for a minute or two—just keep a close eye on it to prevent burning.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but in a pinch, bottled juice will work. Just be sure it’s 100% lemon juice with no additives.

How do I store leftovers?

Store any leftover bars in an airtight container in the fridge for up to 3 days. The topping may soften slightly, but they’ll still taste delicious!

Can I freeze these bars?

We don’t recommend freezing them, as the custard texture may change and the caramelized topping won’t retain its crispness.