Lemon Crumb Bars
Lemon Crumb Bars are the perfect combination of tangy and sweet, offering a delightful balance between a buttery, oat-filled crust and a creamy, citrusy lemon filling. With a rich crumble topping and a refreshing lemony zing, these bars are a crowd-pleaser at any occasion.
Easy to make and even easier to enjoy, they make for a fantastic dessert or a bright snack to lift your spirits. Whether you enjoy them chilled or with a dip of melted white chocolate, each bite is a delicious burst of sunshine.
Why You’ll Love This Recipe:
People will love Lemon Crumb Bars because they combine the best of both worlds: a rich, buttery crust and a smooth, tangy lemon filling that’s just the right amount of sweet and sour.
The texture is perfect—crispy and crumbly on the outside, with a creamy and refreshing lemon center.
The lemon flavor is bright and uplifting, making it the perfect treat for any season.
Plus, these bars are easy to make, and they can be served chilled for a refreshing snack or dessert.
They’re a crowd favorite for any occasion, from family gatherings to potlucks, and they’re sure to leave everyone coming back for more!
Key Ingredients:
All-purpose flour & rolled oats: Form the base for the buttery, crumbly crust.
Granulated sugar & brown sugar: Sweeten the crust and filling with a perfect balance of sweetness.
Unsalted butter: Adds richness and a golden, crisp texture to the crust.
Sweetened condensed milk: Creates a smooth and creamy lemon filling.
Fresh lemon juice & zest: Brings bright, tangy citrus flavor to the filling.
Egg yolks: Help thicken and set the lemon filling, making it rich and smooth.
Baking soda & salt: Help balance the flavors and contribute to the texture of the crust.
Lemon Crumb Bars
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:
Preheat and Prepare the Pan:
Start by heating your oven to 350°F (175°C). Grease an 8×8-inch baking pan with a non-stick spray or lightly butter it to prevent sticking.
Mix the Dry Ingredients for the Crust:
In a large mixing bowl, whisk together the flour, oats, salt, and baking soda. Then, add in the granulated sugar and brown sugar, mixing until evenly distributed.
Combine Wet Ingredients:
Pour in the melted butter and vanilla extract. Stir the mixture until everything is well combined and the dough starts to form.
Create the Base Layer:
Take half of the crumble mixture and press it firmly into the bottom of the prepared pan to form the crust. Bake for about 15 minutes to set the crust.
Prepare the Lemon Filling:
While the crust is baking, combine the sweetened condensed milk, lemon zest, lemon juice, and egg yolks in a separate bowl. Whisk together until smooth and creamy.
Assemble the Bars:
Once the crust has finished baking, pour the lemon filling evenly over the warm crust. Sprinkle the remaining crumble mixture over the top, creating a crumbly layer.
Finish Baking:
Return the pan to the oven and bake for an additional 20–22 minutes, or until the top is golden and the lemon filling is set.
Cool and Chill:
Allow the bars to cool completely in the pan. For cleaner slices, refrigerate them until firm (about 2 hours). If you’d like, freeze the bars briefly before cutting to prevent the filling from oozing.
Optional Chocolate Coating:
For a sweet finishing touch, dip the bottom half of the chilled bars into melted white chocolate. Place them on a wax paper-lined baking sheet and refrigerate until the chocolate hardens.
Notes:
Chill Before Cutting: After baking, allow the bars to cool completely and refrigerate them for a few hours to ensure they firm up properly. This will make them much easier to cut into neat squares. For even cleaner slices, you can also freeze them for about 20-30 minutes before cutting.
Butter the Pan Well: Be sure to grease the baking pan thoroughly or line it with parchment paper to prevent the bars from sticking and make cleanup easier.
Sweetened Condensed Milk: This is the key ingredient for the filling’s creamy texture. Do not substitute with evaporated milk or regular milk, as sweetened condensed milk provides the necessary sweetness and consistency.
Adjust Sweetness: If you prefer your bars less sweet, you can reduce the amount of sugar in the crust slightly. However, the lemon filling needs the full amount of sugar to balance out the tartness of the lemons.
Add a Chocolate Dip: For an extra indulgent touch, dip the bottom of each bar in melted white chocolate after they’ve chilled. Let them set in the refrigerator for an added layer of sweetness.
Oats in the Crust: Make sure to use old-fashioned rolled oats, not quick oats, as they give the crust the right texture and bite.
Zest Carefully: When grating the lemon zest, avoid the bitter white pith underneath the peel. Just use the colorful outer layer for the best flavor.
Storage: These bars can be stored in an airtight container in the refrigerator for up to 1 week or frozen for longer storage. If freezing, ensure they are well wrapped to prevent freezer burn.
Nutrition Information:
Calories: ~250 kcal | Protein: 3g | at: 15g | Saturated Fat: 9g | Trans Fat: 0g | Carbohydrates: 30g |
Fiber: 1g | Sugars: 20g | Cholesterol: 50mg | Sodium: 120mg | Potassium: 70mg
Frequently Asked Questions:
Can I use something other than sweetened condensed milk?
Sweetened condensed milk is a key ingredient in these bars as it helps provide the creamy texture and sweetness to the filling.
If you’re looking for a non-dairy option, you could try using coconut condensed milk, but the flavor and texture may vary slightly.
Can I make these bars ahead of time?
Yes! Lemon crumb bars actually taste better when they’ve had time to chill.
You can make them up to 2-3 days ahead of time and store them in an airtight container in the refrigerator.
For an even firmer texture, consider freezing them for up to a month and then thawing them in the fridge before serving.
Can I substitute the rolled oats with something else?
If you don’t have rolled oats or prefer not to use them, you can substitute with quick oats or even crushed graham crackers for a different texture.
However, the oats add a chewy, hearty texture that is part of what makes these bars so special.
How do I prevent the bars from falling apart when cutting?
To prevent the bars from falling apart, allow them to cool completely in the pan, then refrigerate them for a few hours (or overnight) before cutting.
For the cleanest slices, you can freeze them briefly before cutting, as the filling will firm up and be easier to slice.
Can I add a topping to these bars?
Absolutely! You can get creative with toppings.
A dusting of powdered sugar or a drizzle of lemon glaze would enhance the lemony flavor.
For extra sweetness and texture, you can also dip the bottom of each bar in melted white chocolate, as suggested in the recipe, or add fresh berries on top for a beautiful and tasty presentation.
Can I use margarine instead of butter for the crust?
While butter provides a rich flavor and texture to the crust, you can substitute margarine if necessary.
Keep in mind that margarine may affect the flavor slightly, so the bars might not be as rich as when made with butter. Use the same amount (¾ cup) for a similar texture.
Do I need to use fresh lemon juice, or can I use bottled lemon juice?
Fresh lemon juice is preferred for its vibrant, natural flavor, but bottled lemon juice can be used if fresh lemons aren’t available.
Just make sure to choose a high-quality bottled juice with minimal additives for the best taste.
What should I do if the crust starts to burn while baking?
If the crust begins to brown too quickly, you can cover it loosely with aluminum foil and continue baking.
This will help protect the crust from burning while allowing the rest of the bars to bake evenly.
Keep an eye on it in the last few minutes of baking.
How can I store leftover bars?
Once the bars are completely cooled and set, store them in an airtight container in the fridge for up to 3-4 days.
They’ll stay fresh and keep their texture.
If you prefer, you can freeze them for up to a month, but be sure to wrap them tightly in plastic wrap and foil before freezing to prevent freezer burn.
Can I make the crust and filling ahead of time?
Yes! You can make both the crust and the lemon filling ahead of time.
Prepare the crust and press it into the pan, then refrigerate it until you’re ready to bake.
For the lemon filling, prepare it in advance and refrigerate until you’re ready to pour it over the crust.
Just make sure to bake the bars as soon as you’ve assembled them to ensure the filling sets properly.