If you love my Lemon Crumb Bars, you’re going to love this fun variation! These Lemonade Crumb Bars use frozen lemonade concentrate for an extra punch of bright, tangy flavor. They’re simple to make, with a creamy lemon filling and a soft, crumbly oat crust and topping. Great for summer or anytime you’re craving something sweet and citrusy. And, if you are looking for another lemon dessert, don’t forget about my classic Lemon Bars (which are the BEST)!
Ingredients & Substitutions
- Oats: I use quick-cooking oats for a softer, more tender crumb. If all you have are old-fashioned rolled oats, they will work too, but the texture will just be a little heartier. The oat crust is what is used for my Apple Cream Cheese Bars (without the cinnamon), which you will also want to try!
- Butter: I prefer unsalted butter in the crust. But salted butter would also work.
- Sweetened Condensed Milk: Be sure to grab sweetened condensed milk for the filling, not evaporated milk. The two come in similar cans, but they’re very different! Sweetened condensed milk is thick and sweet, which helps give the bars their creamy texture and just-right level of sweetness.
- Lemonade Concentrate: Use the frozen lemonade concentrate straight from the can. (Don’t dilute it with water.) Just thaw it slightly if it’s frozen, then add it as is for the best flavor.
- Egg Yolks: You will need 2 large eggs, but only the yolks. Using just the egg yolks helps make the filling extra rich and creamy. Save the egg whites for other recipes like my Fried Ice Cream and Almond Paste!
- Lemon Zest: Lemon zest adds a fresh, bright flavor to the filling. If you don’t have fresh lemons, you can use about ½ teaspoon of bottled lemon juice or lemon extract instead.
Can I Use Regular Lemon Juice Instead of Lemonade Concentrate?
If you don’t have lemonade concentrate on hand, you can use fresh lemon juice instead, but the flavor will be a bit different. For a more classic lemon taste, you might want to try my Lemon Crumb Bars recipe, which uses fresh lemon juice and zest for that bright citrus flavor.
Can I Make Lemonade Crumb Bars Ahead of Time?
Yes! These bars actually taste better after chilling, so making them a few hours or even a day ahead is perfect. Just store them covered in the refrigerator until ready to serve.
How To Store Lemonade Crumb Bars
To store lemonade crumb bars, keep them in an airtight container in the refrigerator. They will last up to 4-5 days.
Can I Freeze Lemonade Crumb Bars?
Yes! To freeze lemonade crumb bars, first, wrap the bars tightly in plastic wrap. Then, place them in a freezer-safe container or bag. Freeze for up to 2 months. When ready to enjoy, let the bars thaw in the refrigerator.
Lemonade 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
Lemonade Filling
- 1 can (14 ounces) sweetened condensed milk
- ½ cup frozen lemonade concentrate, slightly thawed
- 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 soda, and baking powder.
- Pour the melted butter over the oat mixture and stir until crumbly. Do not overmix.
- Measure out half of the oat mixture (about 2 cups), and set it aside for the topping.
- Pour the remaining half of the mixture into the lined baking dish. Press firmly into the bottom of the pan.
- Bake the crust for 12-15 minutes, or until golden brown.
- Set aside to cool slightly while you make the lemonade filling.
Lemonade Filling
- To a large bowl, add sweetened condensed milk, lemonade concentrate, egg yolks, lemon zest, and salt. Mix until smooth and creamy.
Assembly
- Pour the lemonade 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 the bars cool to room temperature. Then, refrigerate for at least 1 hour before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These bars are so sweet an tangy! I think they are the perfect balance of sweet and lemony.
Elizabeth
I love an oat crust, so I was excited to try the bars. Lemon desserts aren't always my favorite, but these were delicious!
Bella
I love these bars, especially in the summertime! So bright and citrusy!
Stephanie
These are really easy to make, and the double crust goes perfectly with the lemony bars.
