1. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

2. In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, salt, and baking powder. Stir in the melted and cooled butter until the mixture is crumbly. Reserve 1 1/2 cup of the crust mixture for the topping, then press the remaining crust firmly into the bottom of the prepared baking pan.

3. Bake the crust for 12–15 minutes, or until it’s lightly golden. Remove the pan from the oven and let the crust cool slightly.

4. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, heavy cream, salt, and fresh lemon juice until the mixture is smooth and creamy.

5. Pour the lemon filling evenly over the pre-baked crust. Crumble the reserved crust mixture over the top of the filling.

6. Return the pan to the oven and bake for 25–30 minutes, or until the top is lightly golden and the filling is set.

7. Allow the Lemon Crumb Bars to cool completely at room temperature, then refrigerate them for at least 2 hours before slicing and serving.

8. Cut the chilled bars into squares and serve them up! These perfectly sweet, tangy, and crumbly treats are sure to delight any lemon dessert lover.