Description
These Oatmeal Lemon Crumble Bars combine a buttery, crumbly oat crust with a tangy lemon filling, creating a perfect balance of sweet and tart in every bite. Baked to golden perfection, they make a delightful treat for any occasion and are easy to prepare with simple pantry ingredients.
Ingredients
Crust and Topping
- 7 Tablespoons (99g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (85g) old-fashioned whole oats or quick oats (not instant)
Filling
- 1 (14-ounce weight) can full-fat sweetened condensed milk
- 6 Tablespoons (90ml) lemon juice (about 2 lemons)
- 1 Tablespoon lemon zest (about 1 lemon)
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper to prevent sticking.
- Prepare the crust and topping mixture: Using a handheld or stand mixer with a paddle attachment, beat together the softened butter and brown sugar on medium-high speed for about 3 minutes until creamy. Scrape down the bowl, add vanilla extract, and beat for another 30 seconds. Then, add the flour, baking powder, salt, and oats. Mix on medium speed until combined, resulting in a dry, crumbly mixture totaling about 3 to 3.5 cups.
- Form and bake the crust: Lightly press just over half of the crumble mixture evenly into the bottom of the prepared pan. Bake the crust for 12 minutes until lightly set.
- Make the lemon filling: While the crust is baking, whisk together the sweetened condensed milk, lemon juice, and lemon zest until thick and fully combined.
- Assemble the bars: Immediately after the crust finishes baking and while it is still hot, pour the lemon filling evenly over it. Then sprinkle the remaining crumble mixture on top as the topping.
- Bake the assembled bars: Return the pan to the oven and bake for 22 to 25 minutes, or until the edges are lightly browned and the filling appears set. Avoid over-baking to keep the filling creamy.
- Cool and cut: Remove from the oven and place the pan on a wire rack to cool completely. Once cooled, use the parchment paper overhang to lift the bars out and cut into 16 squares.
- Store properly: Cover leftover bars and store them at room temperature for up to 2 days, or refrigerate for up to 1 week to maintain freshness.
Notes
- Use full-fat sweetened condensed milk for the best texture and flavor in the filling.
- The filling thickens as it cools, so allow the bars to cool completely before cutting to avoid a runny center.
- You can substitute lemon juice and zest with lime for a different citrus twist.
- Ensure the butter is softened to room temperature for easy creaming with sugar.
- These bars can be stored in an airtight container either at room temperature or refrigerated depending on how soon you plan to eat them.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
