Description
Bright, buttery lemon crumb bars with a creamy citrus filling and golden oat crumble. They feature a chewy oat crust and a zesty, melt-in-your-mouth lemon center.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups old-fashioned rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons finely grated lemon zest
- 1/2 cup fresh lemon juice
- 2 large egg yolks
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch baking pan and line it with parchment paper.
- In a large bowl, combine flour, oats, salt, and baking soda. Stir in granulated and brown sugar until blended.
- Pour melted butter and vanilla into the dry mixture. Stir until fully combined and crumbly.
- Press half the crumb mixture firmly into the bottom of the prepared pan to form the crust. Bake for 15 minutes until lightly golden.
- In a separate bowl, whisk together condensed milk, lemon zest, lemon juice, and egg yolks until smooth.
- Pour the lemon filling evenly over the baked crust.
- Crumble the remaining oat mixture on top, covering most of the surface.
- Bake for 20–22 minutes, or until the top is golden and the filling is just set.
- Allow bars to cool completely. Refrigerate for at least 1 hour before slicing for clean edges.
Notes
- If you use bottled lemon juice, add an extra teaspoon of zest for a brighter flavor.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- For an extra treat, dip the bottoms of chilled bars in melted white chocolate and refrigerate until set.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American