Lemonade Crumb Bars
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.
Servings: 9 bars
Calories: 518kcal
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 9x9-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.
Nutrition
Serving: 1bar | Calories: 518kcal