Lemon Crumb Bars Recipe
Lemon Crumb Bars are dessert bars filled with a tangy, creamy lemon filling nestled between two layers of a buttery oatmeal crust. Perfect for any occasion, these bars are refreshing and irresistibly delicious!
Ingredients
Oat Crust:
- - 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 14 oz can sweetened condensed milk
- - 2 large egg yolks
- - ½ cup 115 g freshly squeezed lemon juice (about 5 lemons)
- - 1 teaspoon lemon zest
- - ⅛ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
- Make Oat Crust: In a large bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Pour melted butter over the mixture and stir until crumbly. Do not overmix to ensure a crumbly topping for later.
- Prepare Bottom Crust: Reserve ½ of the oat mixture (about 2 cups) for the topping. Press the remaining mixture firmly into the bottom of the lined baking dish. Bake for 12-15 minutes, or until golden brown. Set aside to cool slightly.
- Make Lemon Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt until smooth and creamy.
- Assemble Bars: Pour the lemon filling over the baked oat crust. Crumble the reserved oat mixture over the top of the lemon filling.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown.
- Chill: Let the bars cool to room temperature, then refrigerate for at least 1 hour before serving.
- Serve: These bars are best enjoyed at room temperature. Slice and serve!
Notes
- For more lemon flavor, add an extra teaspoon of lemon zest to the filling.
- Store leftover bars in the refrigerator in an airtight container for up to 5 days.
- These bars can be frozen for up to 1 month; thaw before serving.