Description
These Homemade Lemon Crumb Bars combine a buttery oat crust with a luscious, tangy lemon filling, topped with a crunchy crumb layer. Perfect for a refreshing dessert or a sweet afternoon treat, these bars offer a delightful balance of sweetness and citrus zing in every bite.
Ingredients
Scale
Crust and 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
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and spray it with nonstick spray to ensure easy release of the bars after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda until evenly combined.
- Combine Wet Ingredients for Crust: In a separate bowl, stir together the melted unsalted butter, light brown sugar, and 1 teaspoon of vanilla extract until smooth.
- Form the Crust: Mix the wet ingredients into the dry ingredients just until combined. 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 it.
- Prepare the Filling: While the crust is baking, whisk together the sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, finely grated lemon zest, and the additional 1 teaspoon of vanilla extract until the filling is smooth and homogenous.
- Assemble and Bake: Pour the lemon filling over the hot baked crust. Sprinkle the reserved crumb mixture evenly on top. 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.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack before slicing into 12 squares for serving.
Notes
- Use fresh lemon juice and zest for the best bright, citrus flavor.
- The sour cream can be substituted with plain yogurt for a similar tang.
- Ensure the bars are fully cooled before slicing to get clean squares.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
