Description
These Oatmeal Lemon Crumble Bars combine a buttery oat crumble with a tangy lemon filling, baked to perfection for a delightful dessert that balances sweet and tart flavors. Perfect for afternoon treats or parties, these bars feature a crumbly base and topping with a luscious lemon custard in the middle.
Ingredients
Crust and Topping
- 7 Tablespoons (99g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (85g) old-fashioned whole oats or quick oats (not instant)
Lemon Filling
- 1 (14-ounce weight) can full-fat sweetened condensed milk
- 6 Tablespoons (90ml) lemon juice (about 2 lemons)
- 1 Tablespoon lemon zest (about 1 lemon)
Instructions
- Preheat oven: Preheat your oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper to prevent sticking.
- Mix the crumble: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium-high speed until well-combined, about 3 minutes. Scrape down the sides and bottom of the bowl, then add vanilla extract and beat for another 30 seconds until incorporated.
- Add dry ingredients: Add the all-purpose flour, baking powder, salt, and oats to the mixture. Beat on medium speed until combined, scraping down the bowl as needed, until a crumbly and dry mixture forms. You’ll have between 3 to 3.5 cups of the crumble mix.
- Press crust and bake: Lightly press a little over half of the crumble mixture evenly into the prepared pan to form the crust. Bake this crust for 12 minutes until lightly golden.
- Prepare lemon filling: While the crust bakes, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until thick and smooth.
- Assemble bars: Once the crust comes out hot from the oven, pour and spread the lemon filling evenly over it. Then sprinkle the remaining crumble mixture on top as the topping.
- Bake bars: Return the pan to the oven and bake for 22 to 25 minutes, or until the edges are lightly browned and the filling appears set. Avoid over-baking to maintain a tender texture.
- Cool and cut: Remove the pan and place it on a wire rack to cool completely. Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares.
- Store leftovers: Cover leftover bars and store them at room temperature for up to 2 days or refrigerate for up to 1 week to keep them fresh.
Notes
- Use fresh lemon juice and zest for the best bright and tangy flavor.
- Make sure the butter is softened to room temperature for easier creaming.
- Do not overbake the bars to avoid a dry texture; edges should be lightly browned and filling set.
- Old-fashioned or quick oats can be used, but not instant oats for texture.
- These bars can be stored at room temperature or refrigerated for longer freshness.
