The scent of lemons always takes me back to lazy afternoons spent in my grandmother’s sunny kitchen. Her knack for creating magic with the simplest ingredients was nothing short of remarkable. Every Saturday, her home would come alive with the tangy-sweet aroma of lemony treats, and the Lemon Crumb Bars were the crown jewel of her repertoire.
I remember standing on a stool, barely able to reach the counter, as I eagerly helped her press the crumbly dough into the pan. She’d always let me sneak a taste of the filling—bright, tart, and bursting with citrusy goodness. Decades later, these bars remain a treasured tradition in my own kitchen, a little slice of sunshine that never fails to brighten my day.
Why You’ll Love This Recipe
These Lemon Crumb Bars are everything you could want in a dessert—tangy, sweet, buttery, and irresistibly crumbly. They’re easy to make, require no fancy tools, and are versatile enough for a casual snack or an elegant dessert.
• Vibrant Flavor: The perfect balance of zesty lemon and sweetness.
• Dreamy Texture: A luscious, gooey lemon filling nestled between buttery crumbs.
• Effortless Prep: Simple pantry ingredients and minimal steps.
• Crowd Favorite: Loved by kids and adults alike.
• Perfect for Any Occasion: From potlucks to tea parties, they fit right in.
Ingredients needed
• Flour & Oats: Create a hearty, crumbly base and topping.
• Salt & Baking Soda: Enhance flavor and provide a touch of lift.
• Sugars: Granulated and brown sugar for sweetness and depth.
• Butter & Vanilla: Add richness and warm undertones.
• Sweetened Condensed Milk: The star ingredient for a creamy, indulgent filling.
• Lemon Zest & Juice: Provide the zesty, citrus punch.
• Egg Yolks: Add body and richness to the filling.
Step-by-Step Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with non-stick spray.
2. Make the Crumb Mixture: In a large bowl, mix flour, oats, salt, baking soda, granulated sugar, and brown sugar. Add melted butter and vanilla, stirring until a crumbly texture forms.
3. Press & Bake the Crust: Press half of the crumb mixture firmly into the prepared pan. Bake for 15 minutes.
4. Prepare the Filling: In a separate bowl, whisk together condensed milk, lemon zest, lemon juice, and egg yolks until smooth.
5. Layer & Top: Pour the lemon filling over the baked crust. Sprinkle the remaining crumb mixture evenly over the top.
6. Final Bake: Bake for 20–22 minutes, until the top is lightly golden.
7. Cool & Chill: Allow the bars to cool completely, then refrigerate until firm. For clean slices, chill thoroughly before cutting.
Variations
• Citrus Swap: Use lime or orange juice for a fun twist.
• Berry Boost: Add a layer of raspberry or blueberry preserves under the lemon filling.
• Nutty Topping: Mix in chopped pecans or almonds with the crumb topping.
• Gluten-Free: Swap all-purpose flour for a gluten-free baking mix.
• Dairy-Free: Use coconut oil instead of butter and dairy-free condensed milk.
Storage
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap bars individually in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw in the fridge before serving.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for its vibrant flavor, but bottled can work in a pinch.
Q: Can I double this recipe?
A: Yes, simply double the ingredients and bake in a 9×13-inch pan.
Q: How do I prevent the filling from oozing when cutting?
A: Chill the bars thoroughly or freeze briefly before slicing for clean, neat squares.
The Goods
Lemon Crumb Bars
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Recipes
- 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 the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with baking spray or line it with parchment paper for easy removal.
Prepare the Crust and Topping:
- In a large bowl, mix together the flour, oats, salt, and baking soda.
- Add the granulated sugar and brown sugar, stirring to combine.
- Mix the melted butter and vanilla extract, then pour into the dry ingredients. Stir until evenly incorporated.
Bake the Base:
- Press half of the oat mixture firmly into the bottom of the prepared pan to form the crust.
- Bake for 15 minutes, until lightly set.
Prepare the Lemon Filling:
- While the crust is baking, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth.
Assemble the Bars:
- Once the crust is done, pour the lemon filling evenly over the warm crust.
- Sprinkle the remaining oat mixture over the lemon layer to create a crumb topping.
Bake and Cool:
- Return the pan to the oven and bake for an additional 20–22 minutes, or until the top is lightly golden.
- Allow the bars to cool completely at room temperature, then refrigerate until firm.
Slice and Serve:
- For clean slices, chill the bars thoroughly or freeze them briefly before cutting to prevent the filling from oozing.
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