Description
These Lemon Crumb Bars are a sweet and tangy treat with a buttery oat crust and a luscious lemon filling. They’re easy to make and perfect for satisfying your lemon dessert cravings.
Ingredients
Units
Scale
Oat Crust:
- 1 cup (80g) quick-cooking oats
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) light brown sugar, packed
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup (1 1/2 sticks / 170g) unsalted butter, melted
Lemon Filling:
- 1 can (14 ounces) sweetened condensed milk
- 2 large egg yolks
- 1/2 cup (115g) freshly squeezed lemon juice (about 5 lemons)
- 1 teaspoon lemon zest
- 1/8 teaspoon kosher salt
Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Make oat crust: In a bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Add melted butter and mix until crumbly.
- Bake crust: Set aside 2 cups of the crumble mixture for topping. Press the remaining mixture into the prepared pan. Bake for 12-15 minutes, or until golden brown.
- Make lemon filling: In a bowl, whisk together condensed milk, egg yolks, lemon juice, lemon zest, and salt until smooth.
- Assemble: Spread lemon filling over the baked crust. Crumble the reserved oat mixture over the top.
- Bake: Bake for 20-25 minutes, or until edges are golden brown.
- Cool and chill: Let cool to room temperature, then refrigerate for 1 hour before serving.
Notes
- For best results, use fresh lemon juice.
- You can use a different size pan, but adjust the baking time accordingly.
- Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 380kcal
- Sugar: 30g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg