Lemon Crumb Bars
These Lemon Crumb Bars feature a creamy, tangy lemon filling sandwiched between a buttery brown sugar crust and a crumbly oat topping. They are simple to make and guaranteed to impress with their delicious flavor and perfect texture.
Servings: 12
Calories: 299kcal
Ingredients
For the 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
For the 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
- 1/2 teaspoon vanilla extract
Instructions
Preheat & Prepare the Pan:
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang on two sides for easy removal.
- Spray with nonstick spray.
Make the Crust & Topping:
- In a medium bowl, whisk together the flour, oats, salt, and baking soda.
- In a separate large bowl, whisk the melted butter, brown sugar, and vanilla extract for at least 1 minute until fully combined.
- Stir the dry ingredients into the wet ingredients until well mixed.
Form the Crust:
- Remove about 3/4 cup of the mixture and set aside for the crumb topping.
- Press the remaining dough evenly into the prepared pan. It will be very buttery—that's okay!
- Bake for 10 minutes.
Prepare the Lemon Filling:
- While the crust bakes, whisk together the sweetened condensed milk, sour cream, egg yolk, lemon juice, lemon zest, and vanilla extract in a bowl until smooth.
Assemble & Bake:
- Pour the lemon filling over the warm crust and spread it evenly. Be gentle, as the crust is still soft.
- Crumble the reserved dough over the filling.
- Bake for 17-20 minutes, or until the top is lightly golden and the filling is set.
Cool & Serve:
- Place the pan on a wire rack to cool completely.
- Once fully cooled, use the parchment or foil overhang to lift the bars out of the pan.
- Slice into squares and enjoy!
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Make ahead: These bars can be made a day in advance and chilled overnight for the best texture.
Serving suggestion: Dust with powdered sugar for an extra touch of sweetness.
Crust alternative: Swap oats for crushed graham crackers for a different texture.