Lemon Crumb Bars
These homemade lemon crumb bars are sweet, tangy, and buttery, making them a perfect quick dessert that everyone will love.
Ingredients
For the crust and topping
- 1 cup all-purpose flour Can substitute half with white whole wheat flour for nuttiness.
- 1 cup old-fashioned oats Ensure they are certified gluten-free for gluten-free version.
- 1/4 teaspoon salt Omit if using salted butter.
- 3/4 teaspoon baking soda
- 10 tablespoons unsalted butter, melted Substitute with salted butter and omit added salt.
- 1/2 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 3/4 cup reserved crumb mixture Set aside from the crust mixture.
For the lemon filling
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons sour cream (or plain yogurt) Greek yogurt can be used for added protein.
- 1 large egg yolk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and spray with nonstick spray.
- In a bowl, whisk together the flour, oats, salt, and baking soda.
- In another bowl, stir together the melted butter, brown sugar, and vanilla extract until glossy.
- Pour the wet mixture into the dry mixture and mix until evenly moistened and clumpy.
- Scoop out about 3/4 cup of the mixture and set aside for the topping. Press the remaining mixture firmly into the prepared pan.
- Bake the crust for about 10 minutes until lightly set.
Making the Filling
- In a bowl, whisk together the sweetened condensed milk, sour cream, egg yolk, lemon juice, and lemon zest until silky and thick.
- Pour the lemon filling over the hot crust and sprinkle the reserved crumb mixture evenly on top.
- Bake for another 17 to 20 minutes until lightly golden and edges are set.
Cooling and Serving
- Allow the bars to cool completely before slicing. For clean slices, chill in the fridge for at least an hour before cutting.
Notes
These bars can be made ahead and kept in the fridge for 4-5 days, and they freeze well for up to 2 months. Serve them chilled, with fresh berries and a dusting of powdered sugar for a fancy touch.