Description
These Homemade Lemon Crumb Bars feature a buttery oat crumb crust topped with a creamy, tangy lemon filling. Baked to golden perfection, these bars are a perfect balance of sweetness and citrus zing, ideal for a refreshing dessert or snack.
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: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda to evenly distribute the leavening agents and salt.
- Prepare Crumb Mixture: In a large bowl, combine the melted unsalted butter, light brown sugar, and vanilla extract. Mix until the mixture is thick and well combined.
- Combine Crust and Crumb: Add the dry ingredients to the butter and sugar mixture, stirring to combine. Reserve 3/4 cup of this mixture for the topping, then press the remaining mixture evenly into the bottom of the prepared baking pan. Bake this crust layer for 10 minutes to set.
- Make Lemon Filling: In another bowl, whisk together the sweetened condensed milk, sour cream (or plain yogurt), large egg yolk, freshly squeezed lemon juice, finely grated lemon zest, and vanilla extract until smooth and fully incorporated.
- Assemble and Bake: Pour the lemon filling evenly over the pre-baked crust in the pan. Sprinkle the reserved crumb mixture evenly on top of the lemon filling. Bake the assembled bars for an additional 17 to 20 minutes, or until the top is golden brown and the filling is set.
- Cool and Serve: Remove the pan from the oven and allow the bars to cool completely on a wire rack. Once cooled, slice into 16 squares and serve.
Notes
- Use parchment paper for easy removal and cleaner edges when slicing.
- Sour cream can be substituted with plain yogurt for a slight variation in texture and flavor.
- Ensure the bars are fully cooled before slicing to prevent them from falling apart.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For a more intense lemon flavor, increase the lemon zest by an additional teaspoon.
