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
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 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.
