Lemon Crumb Bars
These Lemon Crumb Bars are the perfect mix of tangy and sweet. With a buttery crumb base and a zesty lemon filling, they make a delicious dessert or tea-time treat
Equipment
- Mixing bowls
- 8x8-inch baking dish
- Whisk
- Spatula
- Zester
- Oven
Ingredients
For the crust and crumb topping:
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats
- ¾ cup granulated sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 2 sticks unsalted butter, melted
For the lemon filling:
- 1 14 oz can sweetened condensed milk
- 2 large egg yolks
- ½ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
- In a large bowl, mix flour, oats, sugar, baking soda, and salt. Stir in the melted butter until crumbly.
- Press ⅔ of the mixture into the bottom of the prepared pan to form the crust.
- Bake for 12–15 minutes or until lightly golden.
- In a separate bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest.
- Pour the lemon filling over the baked crust and spread evenly.
- Crumble the remaining oat mixture on top.
- Bake for another 15–18 minutes until the top is golden.
- Let cool at room temperature, then refrigerate for at least 1 hour before slicing.
Notes
- Store in the fridge for up to 5 days.
- Can be frozen for up to 2 months.
- For extra lemon punch, add more zest.
Tried this recipe?Let us know how it was!