Lemon Crumb Bars Recipe

ByLily Monroe
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Introduction

Lemon Crumb Bars offer a delightful combination of tangy, creamy lemon filling and a buttery oat crumb crust. This treat is perfect for spring gatherings or anytime you want a refreshing dessert with a satisfying crunch.

A stack of four crumb-topped bars sits on a white plate against a white marbled texture. Each bar has three visible layers: a bottom light brown crumbly crust, a thick creamy yellow middle layer, and a top layer of golden brown crumb topping with a rough texture. In the background, two whole lemons and one lemon cut in half add a bright yellow color contrast. The bars look soft and crumbly with some crumbs scattered around the plate edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups old-fashioned rolled oats
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¾ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 14 oz can sweetened condensed milk
  • 2 tablespoons finely grated lemon zest
  • ½ cup fresh lemon juice
  • 2 large egg yolks

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan with baking spray.
  2. Step 2: In a large bowl, combine the flour, oats, salt, and baking soda.
  3. Step 3: Stir in the granulated sugar and brown sugar until evenly mixed.
  4. Step 4: Mix the melted butter and vanilla extract, then add them to the dry ingredients. Stir until well combined.
  5. Step 5: Press half of the mixture firmly into the bottom of the prepared pan.
  6. Step 6: Bake the crust for 15 minutes.
  7. Step 7: While the crust bakes, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth.
  8. Step 8: Pour the lemon filling evenly over the baked crust.
  9. Step 9: Sprinkle the remaining crumb mixture evenly over the lemon filling.
  10. Step 10: Bake for an additional 20–22 minutes, until the top is lightly golden.
  11. Step 11: Allow the bars to cool completely, then refrigerate until firm.
  12. Step 12: For cleaner slices, chill the bars thoroughly or freeze briefly before cutting to prevent the filling from oozing.
  13. Optional Step: Dip the bottom half of frozen bars in melted white chocolate for an extra treat. Place on wax paper and refrigerate until set.

Tips & Variations

  • Use fresh lemon juice and zest for the brightest flavor.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Adding a pinch of turmeric powder to the filling can enhance the yellow color without affecting the taste.
  • Try dipping the bars in dark chocolate instead of white chocolate for a richer contrast.

Storage

Store the lemon crumb bars in an airtight container in the refrigerator for up to 4 days. Chill well before slicing for the cleanest cuts. You can also freeze the bars for up to 1 month; thaw in the refrigerator before serving. Reheat slightly if desired, but they are best enjoyed chilled.

How to Serve

The image shows seven clear glass bowls and one white egg arranged on a white marbled surface. The largest bowl at the back contains yellow tortilla chips with some texture. To its right, a large bowl holds thick white sour cream. In front of these, on the left side, a smaller bowl is filled with bright yellow corn kernels. Next to it, in the center, a bowl contains finely grated white parmesan cheese. To its right, a bowl is filled with finely shredded white mozzarella cheese. Below these bowls, there is a small bowl with chopped green chilies, and beside it, an even smaller bowl holds a small amount of light brown powder seasoning. A single white egg sits next to this last bowl. Behind all the bowls, a blue and white checkered cloth is spread out flat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice from a bottle instead of fresh lemon juice?

For the best flavor and brightness, fresh lemon juice is recommended. Bottled lemon juice can be used in a pinch, but the taste may be less vibrant.

Why is my filling too runny after baking?

This usually happens if the bars haven’t fully cooled or chilled before slicing. Make sure to refrigerate the bars until firm, and consider freezing briefly to help the filling set for cleaner slices.

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Lemon Crumb Bars Recipe

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★★★★★

4.5 from 85 reviews

These Lemon Crumb Bars combine a buttery oat crust with a tangy, creamy lemon filling topped with a sweet crumbly layer. Perfectly balanced with fresh lemon juice and zest, these bars are a delightful treat for any dessert occasion, offering a refreshing twist on traditional crumb bars.

  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Total Time: 52 minutes
  • Yield: 16 bars (4×4 grid from 8×8 pan) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Crust and Crumble

  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups old-fashioned rolled oats
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¾ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Lemon Filling

  • 1 14 oz can sweetened condensed milk
  • 2 tablespoons finely grated lemon zest
  • ½ cup fresh lemon juice
  • 2 large egg yolks

Optional Topping

  • White chocolate, for dipping (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan thoroughly with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, rolled oats, salt, and baking soda, ensuring they are evenly distributed.
  3. Add Sugars: Stir in the granulated sugar and packed light brown sugar to the dry mixture for sweetness and texture.
  4. Incorporate Butter and Vanilla: Mix the melted unsalted butter with vanilla extract and add this liquid mixture to the dry ingredients. Stir until a cohesive crumbly dough forms.
  5. Form Crust Base: Press half of this crumbly mixture firmly into the bottom of the prepared pan, creating an even layer that will become the crust.
  6. Bake Crust: Bake the crust in the preheated oven for 15 minutes until it starts to set and lightly golden.
  7. Prepare Lemon Filling: While the crust bakes, whisk together the sweetened condensed milk, finely grated lemon zest, fresh lemon juice, and egg yolks until smooth and creamy.
  8. Assemble Bars: Once the crust is baked, pour the lemon filling evenly over the crust. Then, sprinkle the remaining crumb mixture atop the lemon layer evenly to create the crumbly topping.
  9. Bake Bars: Return the pan to the oven and bake for an additional 20–22 minutes until the bars are lightly golden and the lemon filling is set but still slightly soft.
  10. Cool and Chill: Allow the bars to cool completely on a rack, then refrigerate until firm to ensure clean slicing and optimal texture.
  11. Slice and Serve: For best results, chill thoroughly or briefly freeze before cutting to prevent the filling from oozing out, resulting in neat, easy-to-handle bars.
  12. Optional Decoration: For extra indulgence, dip the bottom half of frozen bars in melted white chocolate. Place on wax paper and refrigerate until the chocolate hardens before serving.

Notes

  • Chilling the bars before slicing helps achieve cleaner cuts and avoids dripping lemon filling.
  • If white chocolate dipping is desired, make sure bars are fully frozen to prevent melting and mess.
  • Use fresh lemon juice and zest for the brightest citrus flavor.
  • These bars can be stored in the refrigerator for up to 5 days in an airtight container.

Keywords: lemon bars, crumb bars, lemon dessert, citrus bars, baked lemon bars, oat crumb topping

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