Lemon Crumb Bars
These Lemon Crumb Bars are the perfect mix of tangy lemon filling and buttery oat crumble. With a crisp golden crust and creamy citrus center, they slice beautifully and travel well — ideal for parties, picnics, or cozy weekend bakes.
Equipment
- 8x8-inch Baking Pan
- Parchment Paper
- Mixing Bowls
- Spatula
- Zester
- Citrus juicer
- Wire Cooling Rack
Ingredients
Crust and Crumble Topping
- 8 tbsp unsalted butter melted
- 3/4 cup brown sugar
- 3/4 tsp baking powder
- 3/4 tsp kosher salt divided
- 1 1/4 cups old-fashioned rolled oats or quick-cooking oats
- 1 cup all-purpose flour
Lemon Filling
- 2 large lemons zest and juice (about 1/2 cup juice)
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides.
- Melt butter in a microwave-safe bowl or on the stovetop. Stir in brown sugar, baking powder, and 1/2 tsp salt until smooth.
- Add oats and flour, mixing until evenly combined. Reserve 1 cup of the mixture for topping.
- Press remaining crumble firmly into the prepared pan. Bake until lightly golden, about 10–12 minutes.
- In the same bowl, mix lemon zest and juice with sweetened condensed milk and remaining 1/4 tsp salt until smooth.
- Pour lemon mixture over hot crust and spread evenly. Sprinkle reserved crumble over the top.
- Bake again for 20–25 minutes, until edges are golden and center is just set. Cool completely on a rack.
- Refrigerate for at least 30 minutes, then lift out using the parchment and slice into 12 bars.
Notes
Fresh lemon zest is key to the flavor — bottled juice won’t give the same brightness. Chill before slicing for cleaner cuts and better texture.