Description
Delight in these tangy and sweet Lemon Crumb Bars featuring a crumbly oat crust topped with a luscious lemon filling and a crunchy crumb topping. Perfectly balanced with zesty lemon juice and creamy condensed milk, these bars are a refreshing treat ideal for dessert or a sweet snack.
Ingredients
Crust and Topping
- 1 cup (80 g) quick-cooking oats
- 1 ½ cups (180 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
Lemon Filling
- 1 can (14 ounces) sweetened condensed milk
- ½ cup (115 g) freshly squeezed lemon juice (about 3 lemons)
- 2 large egg yolks
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. This ensures easy removal of the bars and prevents sticking.
- Prepare Oat Crust Mixture: In a large bowl, combine quick-cooking oats, all-purpose flour, light brown sugar, baking powder, and baking soda. Pour the melted unsalted butter over the dry ingredients and mix gently until the mixture becomes crumbly without overmixing.
- Reserve Crumb Topping: Measure out about 2 cups, which is half of the oat mixture, and set this portion aside to be used as the crumb topping later.
- Press Crust Into Pan: Take the remaining oat mixture and press it firmly into the bottom of the prepared baking pan, forming an even base layer.
- Bake Crust: Bake the crust in the preheated oven for 12 to 15 minutes until it turns golden brown. Remove and allow it to cool slightly while you prepare the filling.
- Make Lemon Filling: In a large bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, egg yolks, lemon zest, and kosher salt until the mixture is smooth and creamy, ensuring the filling is well combined.
- Assemble Bars: Pour the lemon filling evenly over the baked oat crust layer in the pan. Then crumble the reserved oat mixture evenly on top to create the crumb topping.
- Bake Bars: Return the assembled bars to the oven and bake for 20 to 25 minutes, or until the edges are golden brown and the filling is set.
- Cool and Refrigerate: Remove the pan from the oven, let the lemon crumb bars come to room temperature. Once cooled, refrigerate for at least 1 hour to allow the filling to firm up for clean slicing.
Notes
- Use fresh lemon juice and zest for the best bright lemon flavor.
- Make sure to press the crust firmly into the pan to avoid crumbling when cutting.
- Allow the bars to cool fully before slicing to maintain clean edges.
- Store leftovers covered in the refrigerator for up to 3 days.
- Quick-cooking oats provide a tender crumb; old-fashioned oats can be used but will result in a chewier texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
