Description
These Easy Lemon Crumb Bars feature a buttery, crunchy oat and flour crumble paired with a luscious, tangy lemon filling. Perfectly balanced between sweet and tart, they’re simple to make and ideal for potlucks, family gatherings, or a delightful homemade dessert treat.
Ingredients
Crumb Mixture
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, melted
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make the Crumb Mixture: In a large mixing bowl, combine the all-purpose flour, old-fashioned oats, packed brown sugar, baking soda, and salt. Stir in the melted unsalted butter until the mixture forms coarse crumbs that will create a buttery crust and topping.
- Create the Base Layer: Press half of the crumb mixture firmly and evenly into the bottom of the prepared baking pan. This forms the stable base for the lemon filling. Bake this layer in the preheated oven for 10 minutes or until it turns lightly golden.
- Prepare the Lemon Filling: While the crust pre-bakes, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, egg yolks, and vanilla extract in a separate bowl until the mixture is smooth and well combined. This filling provides the signature tart and creamy lemon flavor.
- Assemble the Layers: Pour the prepared lemon filling evenly over the pre-baked crust. Then, sprinkle the remaining crumb mixture evenly on top, which will bake into a crunchy, golden topping.
- Bake: Return the assembled pan to the oven and bake for an additional 22 to 25 minutes, or until the topping is golden brown and the filling is set.
- Cool & Serve: Remove the bars from the oven and let them cool completely on a wire rack. For best results, refrigerate the bars for at least 1 hour before slicing into 12 bars to help the filling firm up and enhance flavor.
Notes
- Use fresh lemon juice and zest for the best, brightest lemon flavor.
- Line your baking pan with parchment paper leaving an overhang for easy removal of bars.
- Make sure to let the bars cool and refrigerate to allow the lemon filling to set properly for neat slicing.
- Store leftover bars covered in the refrigerator for up to 5 days.
- Optionally, dust with powdered sugar before serving for an elegant touch.
