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Homemade Lemon Crumb Bars Recipe

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★★★★★

5 from 69 reviews

Delight in these homemade lemon crumb bars featuring a buttery oat crust topped with a tangy lemon filling and a crisp crumb topping. Perfectly balanced with sweetened condensed milk and fresh lemon juice, these bars are a refreshing, zesty dessert that’s easy to make and sure to impress.

Ingredients

Scale

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 (additional to crust)

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 spray it lightly with nonstick spray to ensure easy removal of the bars.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda until evenly combined. This mixture forms the base and crumb topping of your bars.
  3. Combine Wet Ingredients for Crust: In a separate large bowl, mix the melted unsalted butter, light brown sugar, and 1 teaspoon of pure vanilla extract until smooth and well incorporated.
  4. Form Crust and Reserve Topping: Add the dry ingredients to the wet ingredients and stir until just combined. Reserve 3/4 cup of this mixture for the crumb topping, then press the remaining mixture firmly and evenly into the prepared baking pan.
  5. Bake the Crust: Place the pan in the oven and bake the crust for 10 minutes. This step partially bakes the base so it will hold the lemon filling properly.
  6. Prepare Lemon Filling: While the crust bakes, whisk together the sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, finely grated lemon zest, and an additional teaspoon of vanilla extract in a bowl until smooth and creamy.
  7. Add Filling and Topping: Remove the crust from the oven and pour the lemon filling evenly over the baked crust. Then sprinkle the reserved crumb mixture on top for a delightful crunchy finish.
  8. Bake Again: Return the pan to the oven and bake for an additional 17 to 20 minutes or until the top is golden and the filling is set.
  9. Cool and Slice: Remove the bars from the oven and allow them to cool completely in the pan to let the filling firm up. Once cooled, lift the bars out using the parchment paper and cut into squares to serve.

Notes

  • For a tangier flavor, add a little more lemon juice or zest according to taste.
  • Ensure the bars are completely cooled before slicing to prevent the filling from crumbling.
  • These bars can be stored in an airtight container in the refrigerator for up to 5 days.
  • You can swap sour cream for plain yogurt for a lighter alternative.
  • Line the pan with parchment paper with enough overhang for easy removal.

Keywords: lemon crumb bars, lemon bars, homemade lemon dessert, lemon oat bars, sweetened condensed milk dessert

Find it online: https://hannahdelgado.com/homemade-lemon-crumb-bars-recipe/