Homemade Lemon Crumb Bars Recipe

Introduction

These homemade lemon crumb bars combine a buttery oat crust with a tangy, creamy lemon filling. Perfectly balanced and easy to make, they are a delightful treat for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 10 tablespoons unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons sour cream (or plain yogurt)
• 1 large egg yolk
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and spray lightly with nonstick spray.
2. Step 2: In a bowl, whisk together the flour, oats, salt, and baking soda. In a separate bowl, combine the melted butter, brown sugar, and vanilla extract.
3. Step 3: Mix the wet and dry ingredients until just combined. Reserve 3/4 cup of this mixture for the topping, then press the remaining mixture evenly into the prepared pan. Bake for 10 minutes.
4. Step 4: While the crust is baking, whisk together the sweetened condensed milk, sour cream, egg yolk, lemon juice, lemon zest, and an additional teaspoon of vanilla extract until smooth.
5. Step 5: Pour the lemon filling over the hot crust and sprinkle the reserved crumb mixture evenly on top. Return to the oven and bake for 17 to 20 minutes, until the topping is golden and the filling is set.
6. Step 6: Allow the bars to cool completely in the pan before slicing into 12 squares.

Tips & Variations

• For extra zest, sprinkle a little lemon zest on top of the bars before baking.
• Substitute sour cream with plain yogurt for a slightly different tang.
• Use a mix of rolled oats and quick oats for a different texture in the crumb.
• Make sure to cool the bars fully to allow the filling to set properly for clean slices.

Storage

Store the lemon crumb bars in an airtight container in the refrigerator for up to 5 days. For best texture, serve chilled or bring to room temperature. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice is preferred for the best bright, natural flavor in these bars.

How do I prevent the crumb topping from burning?

Keep an eye on the bars during the final bake. If the topping browns too quickly, you can loosely cover the pan with foil to protect it.

Homemade Lemon Crumb Bars Recipe

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4.5 from 87 reviews

These Homemade Lemon Crumb Bars feature a buttery oat crust topped with a creamy, tangy lemon filling and a crunchy crumb topping. Perfectly balanced with fresh lemon juice and zest, they offer a delightful combination of sweet and tart flavors in every bite.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Crust and Topping

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 10 tablespoons unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1 teaspoon pure vanilla extract

Lemon Filling

• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons sour cream (or plain yogurt)
• 1 large egg yolk
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray it with nonstick spray to ensure the bars release easily after baking.
2. Mix Dry and Wet Ingredients for Crust: In a medium bowl, whisk together the flour, oats, salt, and baking soda. In a separate larger bowl, combine the melted butter, light brown sugar, and 1 teaspoon vanilla extract until smooth.
3. Combine and Bake Crust: Gradually mix the dry ingredients into the wet ingredients until fully combined. Reserve 3/4 cup of this mixture for the topping. Press the remaining mixture evenly into the prepared pan. Bake the crust for 10 minutes to set.
4. Prepare Lemon Filling: While the crust is baking, whisk together the sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, lemon zest, and 1 teaspoon vanilla extract until the filling is smooth and well blended.
5. Assemble and Bake the Bars: Pour the lemon filling over the partially baked crust, spreading it evenly. Sprinkle the reserved crumb mixture evenly over the filling. Return the pan to the oven and bake for an additional 17 to 20 minutes, or until the top turns golden and the filling is set.
6. Cool and Slice: Allow the lemon crumb bars to cool completely in the pan before lifting them out using the parchment paper. Slice into 12 squares and serve.

Notes

• For a tangier filling, increase the lemon juice by a tablespoon.
• Sour cream can be substituted with plain yogurt for a lighter texture.
• Make sure the crust is baked before adding the filling to avoid a soggy base.
• These bars keep well refrigerated for up to 4 days and can be frozen for up to 2 months.
• Use fresh lemon juice and zest for the best flavor; bottled lemon juice will alter the taste.

Keywords: lemon crumb bars, lemon bars, dessert bars, homemade lemon dessert, oat crust bars, tangy lemon filling