Lemon Crumb Bars are dessert bars filled with lemon filling and flavor in between two layers of an oatmeal crust. They are one of the BEST lemon desserts I have ever had! If you love lemon desserts, be sure to also try my Lemon Bars and Lemon Brownies!
Lemon Crumb Bars
When life gives you lemons, make these Lemon Crumb Bars! They start with the oat crust from my Apple Cream Cheese Bars (without the cinnamon). And then the oatmeal layers are separated by a lemon filling that you can taste in every bite. There is a fantastic fusion of texture and flavor in these bars… they are unlike any other lemon dessert on my website!
Bars Ingredients
There are two parts to this recipe–the oatmeal layers and the lemon filling.
- Oats: Use quick-cooking oats. Quick oats are more processed than old-fashioned oats, which allows the oats to cook faster.
- Sweetened Condensed Milk: Be sure to check the labels carefully when buying sweetened condensed milk. Do not use evaporated milk in this recipe.
- Lemon Juice: Use freshly squeezed lemon juice from about 5 lemons for the best taste. We tested this recipe using bottled lemon juice, but there was a difference in flavor. I will get to that later.
- Lemon Zest: For even more lemon flavor in each bite, add a teaspoon of lemon zest to the filling.
Freshly Squeezed Lemon Juice vs. Bottled Lemon Juice
As I stated earlier, we tested these bars two times–one time using freshly squeezed lemon juice and the second time using store-bought juice. When taste-tested side by side, the bars that were made with freshly squeezed juice won by a landslide. Of course, there is always one odd one out, as they say, who preferred the bottled juice.
If using the bottled juice, you will notice more of an artificial lemon flavor compared to freshly squeezed juice. However, if you only have bottled juice, the bars are still lemony and tasty.
How to Store Lemon Crumb Bars
Lemon Crumb Bars can be stored at room temperature in an airtight container for up to 2 days. If you store them in the refrigerator, they will last up to 5 days. You can freeze the bars for up to 3 months.
More Delicious Bars
Lemon Crumb Bars
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 can (14 ounces) sweetened condensed milk
- ½ cup (115 g) freshly squeezed lemon juice, about 3 lemons
- 2 large egg yolks
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
Instructions
- Preheat oven to 350°F and line a 9×9-inch pan with parchment paper. Set aside.
Oat Crust
- In a large bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Pour melted butter over the mixture and mix together until crumbly, being careful not to overmix.
- Measure out ½ of the mixture (about 2 cups), and set it aside to reserve for topping.
- Pour the remaining half of the mixture into the lined baking dish. Press firmly into the bottom of the pan.
- Bake 12-15 minutes, or until golden brown. Set aside to cool slightly while you make the lemon filling.
Lemon Filling
- To a large bowl, add sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt. Mix until smooth and creamy.
Assembly
- Pour the lemon mixture over the top of the baked oat crust.
- Evenly crumble the reserved oat mixture over the top.
- Bake for 20-25 minutes, or until edges are golden brown.
- Let come to room temperature. Then, refrigerate 1 hour before serving.
Video
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I love lemon anything and this will defenitely be my favorite recipe
Thankn you fir your recipes
These bars look so good!
These are truly phenomenal and so easy to make , thanks for the recipe
These lemon bars are so easy and so good! They’re pretty much foolproof. I use fresh squeezed lemon juice, but I’m sure lemon juice in the bottle will work as well. The first time I made them I put them in a pie pan because I didn’t have a 9 inch pan. This time I put them in a 9 in. square pan. Either way they are so good!! This recipe is a definite keeper