Description
These Homemade Lemon Crumb Bars are a delightful treat combining a buttery oat crust with a tangy, creamy lemon filling. Perfectly balanced with a golden crumb topping, these bars bake quickly and deliver a refreshing citrus dessert that’s easy to make and share.
Ingredients
Scale
Crust and Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 10 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
Lemon Filling
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons sour cream (or plain yogurt)
- 1 large egg yolk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and spray lightly with nonstick spray for easy removal of the bars.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda until evenly combined.
- Combine Wet Ingredients for Crust: In another bowl, mix the melted unsalted butter, light brown sugar, and vanilla extract until smooth and well blended.
- Make Crust and Reserve Topping: Add the wet mixture to the dry ingredients and stir until just combined. Reserve 3/4 cup of this mixture for the crumb topping and press the remaining mixture firmly into the prepared baking pan to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes until slightly firm and lightly golden.
- Prepare Lemon Filling: While the crust is baking, whisk together the sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, lemon zest, and vanilla extract until smooth and homogenous.
- Assemble Bars: Pour the lemon filling evenly over the partially baked crust. Sprinkle the reserved crumb mixture over the filling to create the topping.
- Bake Final Bars: Return the pan to the oven and bake for another 17 to 20 minutes, or until the topping is golden and the filling is set but still slightly jiggly in the center.
- Cool and Slice: Allow the lemon crumb bars to cool completely in the pan to room temperature. Use the parchment paper to lift the bars out, then slice into 12 squares for serving.
Notes
- For a tangier filling, adjust lemon juice to taste but be careful not to add too much liquid or filling may not set properly.
- Substitute sour cream with plain yogurt for a slightly lighter texture and tang.
- Ensure the bars cool completely before slicing to maintain clean, firm squares.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Use fresh lemons for the best flavor in zest and juice.
