Description
These Homemade Lemon Crumb Bars combine a buttery oat crust with a tangy lemon filling, topped with a crisp crumb layer. Perfectly balanced between sweet and tart, these bars are a delightful treat for any occasion, offering a refreshing twist on traditional dessert bars.
Ingredients
Scale
Crust and Crumb 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, old-fashioned oats, salt, and baking soda until evenly combined, forming the base for the crust and crumb topping.
- Prepare Wet Crust Mixture: In a large bowl, mix the melted unsalted butter, light brown sugar, and 1 teaspoon vanilla extract until the mixture is thick and smooth for a rich, flavorful base.
- Combine and Reserve Crumb: Add the dry ingredients to the wet ingredients and combine well. Reserve 3/4 cup of this mixture for the crumb topping, then press the remaining mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes to set the crust.
- Make Lemon Filling: In another bowl, whisk together sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, finely grated lemon zest, and 1 teaspoon vanilla extract until smooth and consistent.
- Add Filling and Crumb Topping: Pour the lemon filling evenly over the baked crust. Sprinkle the reserved crumb mixture evenly on top to add a crunchy texture after baking.
- Bake Final Bars: Bake the bars for an additional 17 to 20 minutes, or until the top is golden and the filling is set.
- Cool and Slice: Allow the lemon crumb bars to cool completely in the pan to ensure they set properly before slicing into 16 squares for serving.
Notes
- For a tangier flavor, increase the lemon juice by 1 tablespoon.
- Sour cream can be substituted with plain yogurt for a similar texture.
- Ensure bars are completely cooled before slicing to prevent crumbling.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Adding a dusting of powdered sugar before serving enhances presentation and sweetness.
