If you’re looking for a delightful treat that marries zesty brightness with irresistible crumbly texture, this Homemade Lemon Crumb Bars Recipe is an absolute must-try. Each bite bursts with fresh lemon flavor perfectly balanced by a buttery, oat-studded crust and a luxuriously smooth filling. It’s the kind of dessert that feels both nostalgic and fresh, making it perfect for everything from casual afternoon tea to special celebrations. Once you make these bars, they’ll quickly become your go-to for when you want something sweet, tangy, and downright comforting all at once.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the quality of its ingredients. Everything you need is straightforward and easy to find, yet each plays a vital role in crafting the perfect balance of flavor, texture, and that gorgeous golden color.
- 1 cup all-purpose flour: Provides the foundational structure for the crumbly crust you’ll love.
- 1 cup old-fashioned oats: Adds heartiness and a lovely chewy texture that complements the buttery base.
- 1/4 teaspoon salt: Enhances all the sweet and tart flavors subtly but importantly.
- 3/4 teaspoon baking soda: Gives just a touch of lift to keep the crumb light and tender.
- 10 tablespoons unsalted butter, melted: The key to that rich, buttery crumb everyone raves about.
- 1/2 cup light brown sugar, packed: Brings a warm sweetness and slight caramel undertones to the crust.
- 1 teaspoon pure vanilla extract: Adds depth and a comforting scent that rounds out the lemon’s sharpness.
- 1 (14 oz) can sweetened condensed milk: Makes the filling incredibly creamy and decadent.
- 2 tablespoons sour cream (or plain yogurt): Balances acidity while keeping the filling smooth and tender.
- 1 large egg yolk: Helps set the filling with a silky richness.
- 1/4 cup freshly squeezed lemon juice: Infuses bright citrus tang that wakes up your taste buds.
- 1 tablespoon finely grated lemon zest: Packs an extra punch of lemon flavor in every bite.
How to Make Homemade Lemon Crumb Bars Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, which will make it super easy to lift out the bars once they’re done baking without any fuss or crumbling.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, oats, salt, and baking soda. This ensures even distribution so your crumb base bakes perfectly throughout, creating a sturdy yet tender crust.
Step 3: Combine Wet Ingredients for the Crust
In a larger bowl, mix the melted butter, brown sugar, and vanilla extract until the mixture thickens slightly and smells absolutely heavenly. This blend forms the buttery, sweet backbone of your crumb topping and base.
Step 4: Bring the Crust Together and Bake
Add the dry ingredient mixture to the wet, mixing just until combined. Reserve 3/4 cup of this crumb mixture for the topping later—this is going to add that classic crumbly finish everyone adores. Press the rest evenly into your prepared pan. Pop it into the oven for 10 minutes so it sets and starts turning a light golden color.
Step 5: Make the Lemon Filling
Whisk the sweetened condensed milk, sour cream, egg yolk, freshly squeezed lemon juice, lemon zest, and vanilla extract in another bowl until the filling is smooth and luscious. The zingy lemon combined with creamy elements creates a perfect tangy filling that cuts through the richness of the crust.
Step 6: Assemble and Bake the Bars
Pour the lemon filling evenly over the pre-baked crust, then sprinkle the reserved crumb topping across the surface. Bake everything together for an additional 17 to 20 minutes until the top turns a gorgeous golden color and the filling is set but still delightfully tender.
Step 7: Cool and Slice
Allow your bars to cool completely in the pan—this step is essential! It lets the filling set perfectly so your bars hold their shape when sliced. Once cool, cut into 16 squares and prepare to wow your friends and family.
How to Serve Homemade Lemon Crumb Bars Recipe
Garnishes
For a beautiful finishing touch, try dusting your lemon crumb bars with a little powdered sugar or adding thin lemon zest curls on top. A few fresh mint leaves also complement the lemon flavor and add a pop of color.
Side Dishes
These bars are lovely served by themselves or alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a light contrast, a small cup of fresh berries makes a colorful and fruity accompaniment.
Creative Ways to Present
Want to impress at a gathering? Arrange the bars on a tiered dessert stand or serve them on individual plates with a drizzle of berry coulis or honey. Cut them into fun shapes with cookie cutters for parties or pack them in pretty boxes as delightful gifts.
Make Ahead and Storage
Storing Leftovers
Store any leftover lemon crumb bars in an airtight container at room temperature for up to 3 days or in the fridge for about a week. Keep them sealed well to preserve their freshness and juicy lemon flavor.
Freezing
These bars freeze beautifully, making them perfect for prepping ahead. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 3 months without losing any of their zest or crumbly goodness.
Reheating
If you prefer warm bars, gently reheat them in a microwave for 15 to 20 seconds or in a low oven (about 300°F) for 5-7 minutes. Just be careful not to overheat, so the filling stays creamy and the crumb topping remains delightfully crisp.
FAQs
Can I use regular yogurt instead of sour cream?
Yes! Plain yogurt works perfectly as a substitute for sour cream in this recipe, helping to keep the filling tender while adding a slight tang.
What if I don’t have fresh lemons?
Fresh lemon juice and zest are ideal for the bright, vibrant flavor in these bars. However, bottled lemon juice can be used in a pinch, though you might want to reduce it slightly and add a bit of lemon extract for extra punch.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend and double-check that your oats are certified gluten-free to keep these bars safe and delicious for gluten-sensitive friends.
How do I get clean slices when cutting these bars?
For neat, clean cuts, chill the bars fully and wipe your knife clean between each slice. Using a sharp knife warmed under hot water also helps achieve smooth slices without crumbly edges.
Can I add other flavors or mix-ins?
Definitely! While the lemon flavor is the star here, you can stir in a handful of fresh berries, shredded coconut, or even some chopped nuts into the filling or crumb topping for extra texture and flavors.
Final Thoughts
There’s something so wonderfully satisfying about making the Homemade Lemon Crumb Bars Recipe from scratch—the fresh lemon brightness, the buttery crumb crust, and how every ingredient comes together to create a dessert that feels like a hug on a plate. I truly hope you give this recipe a try and enjoy sharing it with the people you care about as much as I do. Once you experience these bars, they’re sure to become a staple in your baking repertoire.
Print
Homemade Lemon Crumb Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Homemade Lemon Crumb Bars featuring a buttery oat crust and a tangy lemon filling, topped with a crisp crumb layer. Perfectly balanced with sweet and tart flavors, these bars are easy to make and ideal for dessert or a refreshing snack.
Ingredients
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 make for easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda until well combined, ensuring even distribution of leavening and seasoning.
- Combine Wet Ingredients for Crust: In a large bowl, mix the melted unsalted butter, light brown sugar, and vanilla extract until the mixture becomes thick and slightly creamy, which will help bind the crust.
- Form Crust and Reserve Topping: Stir the dry ingredients into the wet mixture until incorporated. Reserve about 3/4 cup of this crumb mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, allowing the crust to set and partially cook.
- 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 the filling is smooth and homogenous.
- Assemble Bars: Pour the lemon filling evenly over the pre-baked crust. Sprinkle the reserved crumb mixture on top to create a crumbly, crunchy topping.
- Bake Bars: Return the pan to the oven and bake for an additional 17 to 20 minutes, or until the top is golden and the filling is set but slightly jiggly in the center.
- Cool and Slice: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, lift the bars out using the parchment paper and slice into 16 squares for serving.
Notes
- For a tangier filling, increase the lemon juice up to 1/3 cup.
- You can substitute sour cream with plain Greek yogurt for a healthier option.
- Make sure to cool the bars completely before slicing to avoid cracking the filling.
- Store bars in an airtight container in the refrigerator for up to 4 days.
- These bars can be served chilled or at room temperature.
