Description
These Lemon Crumb Bars feature a buttery oat crust topped with a luscious, tangy lemon filling and a crumbly topping. Perfectly balanced with bright lemon zest and juice, these bars are a delightful treat for any occasion, offering a mix of textures and flavors in every bite.
Ingredients
Crust and Topping
- 1 cup all purpose flour
- 1 cup old fashioned oats
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 10 tablespoons unsalted butter (melted)
- ½ cup light brown sugar (packed)
- 1 teaspoon pure vanilla extract
Filling
- One 14 oz can sweetened condensed milk
- 2 tablespoons sour cream or plain yogurt
- 1 large egg yolk
- ¼ cup freshly squeezed lemon juice
- 1 generous tablespoon finely grated lemon zest
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch pan with foil or parchment paper, ensuring there is some overhang on two sides to easily lift the bars out later. Spray lightly with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all purpose flour, old fashioned oats, salt, and baking soda. Stir together to distribute evenly.
- Combine Wet Ingredients for Crust: In a large bowl, whisk the melted unsalted butter, light brown sugar, and 1 teaspoon vanilla extract until the mixture is smooth and well combined, about one minute.
- Make Crust Dough: Add the dry ingredient mixture to the wet ingredients. Stir using a rubber spatula or wooden spoon until just combined into a dough.
- Reserve Topping Dough: Remove about ¾ cup (a little less than half) of the dough and set it aside. This reserved dough will be used as the crumb topping later.
- Press Crust into Pan and Bake: Transfer the remaining dough into the prepared pan. Press it down firmly into an even layer; it will be quite buttery. Bake the crust for 10 minutes in the preheated oven.
- Prepare Filling: While the crust bakes, whisk together sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, finely grated lemon zest, and ½ teaspoon vanilla extract until smooth and fully combined.
- Add Filling and Crumble Topping: After the crust has baked for 10 minutes, carefully pour the lemon filling evenly over the hot crust. Gently spread the filling into an even layer, being careful not to break the soft crust beneath.
- Top with Reserved Dough and Bake Again: Crumble the reserved dough evenly over the lemon filling. Return the pan to the oven and bake for an additional 17-20 minutes, until the topping is lightly golden and the filling is set.
- Cool Completely: Remove the pan from the oven and place it on a wire rack to cool completely. Use the foil or parchment overhang to lift and cut the bars into 12 servings.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- Line the pan with foil or parchment with an overhang to easily lift the bars out for cutting and serving.
- Make sure to gently spread the filling to avoid cracking the soft crust layer underneath.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter and sour cream with plant-based alternatives.
