Maria
Lemon Crumb Bars
These Lemon Crumb Bars feature a buttery oat crust and a tangy lemon filling, topped with a crumbly oat topping. They are the perfect balance of sweet and tart, making them an irresistible treat for any occasion.
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Servings: 9 bars
Equipment
9x9-inch Pan
Parchment paper
Mixing Bowl
Ingredients
- 1 cup quick-cooking oats
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar packed
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup unsalted butter melted (1½ sticks / 170 g)
- 1 can sweetened condensed milk (14 ounces)
- 2 large egg yolks
- 1/2 cup freshly squeezed lemon juice about 5 lemons
- 1 teaspoon lemon zest
- 1/8 teaspoon kosher salt
Instructions
- Preheat oven to 350°F and line a 9×9-inch pan with parchment paper.
- 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. Be careful not to overmix so it will be crumbly for the top later. - Measure out ½ of the mixture (about 2 cups), and set it aside to reserve for topping.
- Pour the remaining mixture into the lined baking dish. Press firmly to 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
In a large bowl, add sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt. Mix until smooth and creamy. - Assembly
Spread lemon mixture over the top of the baked oat mixture. - Crumble the reserved oat mixture over the top.
- Bake 20-25 minutes or until edges are golden brown.
- Let come to room temperature and then refrigerate for 1 hour before serving. Best enjoyed at room temperature.
Notes
For best results, allow the bars to cool to room temperature before refrigerating. This will help them set properly and make for easier slicing. These bars can be stored in the refrigerator for up to 5 days.
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