Description
These homemade lemon crumb bars combine a buttery oat and flour crust with a tangy, creamy lemon filling, topped with a crunchy crumb layer. Perfectly balanced between sweet and tart, they make a delightful dessert or snack to enjoy any time.
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 allow easy removal of bars after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda, ensuring an even distribution of all dry components.
- Combine Butter, Sugar, and Vanilla: In a large bowl, mix the melted unsalted butter, light brown sugar, and vanilla extract until the mixture is thick and well combined.
- Form Crust and Reserve Crumbs: Add the dry ingredient mixture to the butter mixture and combine thoroughly. Reserve 3/4 cup of this mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared baking pan. Bake this crust layer for 10 minutes to set.
- Prepare Lemon Filling: In another bowl, whisk together the sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, finely grated lemon zest, and vanilla extract until smooth and creamy.
- Assemble and Bake: Pour the lemon filling over the partially baked crust, then sprinkle the reserved crumb mixture evenly on top. Bake the assembled 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 the filling firms up properly. Once cooled, slice into 16 squares and serve.
Notes
- For sharper lemon flavor, increase fresh lemon juice by 1 tablespoon.
- You can substitute sour cream with plain Greek yogurt for a tangier filling.
- Ensure bars are completely cool before slicing to avoid crumbling.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Allow bars to come to room temperature before serving for best texture.
