Ingredients

Crust and Crumble

• 3/4 cup unsalted butter, melted and cooled slightly
• 1 cup firmly packed light brown sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 tablespoon poppy seeds

Filling

• 3/4 cup lemon curd
• 1 tablespoon fresh lemon zest
• 1 tablespoon all-purpose flour
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk

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Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9×9-inch pan with enough parchment paper to have overhang all sides.
2. In a large bowl, mix together melted butter, brown sugar, vanilla, salt, and almond extract until thoroughly combined. Add in flour, baking powder, and poppy seeds and mix until combined.
3. Measure out about 1 1/2 cups of the mixture and press evenly into the bottom of the prepared pan. Reserve remaining mixture to use as the crumb topping.
4. Bake in the preheated oven until crust is just beginning to turn golden brown, 15 to 18 minutes.
5. Meanwhile, prepare the filling. Mix lemon curd, lemon zest, flour, egg, vanilla extract, and salt together in a bowl with a whisk or electric mixer until thoroughly combined. Pour in sweetened condensed milk and mix until combined.
6. Remove crust from oven and allow to cool for 5 minutes. Pour filling over crust and smooth into an even layer using a spatula. Sprinkle reserved crumbs evenly over filling.
7. Bake until bars look set, 20 to 25 minutes. Allow bars to cool completely in the pan. Place bars into the refrigerator until chilled, at least 4 hours. Cut into 16 bars before serving.