Creamy Lemon Crumb Bars

The most delicious lemon bars! Creamy Lemon Crumb Bars have a buttery crust, creamy lemon filling, and a crumbly oat topping.

My all-time favorite fruity dessert is a lemon bar. That’s probably pretty evident by the fact that I have 4 or 5 different lemon bar recipes on the blog. I’m obsessed.

Last year I was so pumped to make this raspberry lemon bar that had been circulating the blog world that I actually cried when it turned out to be a huge fail.

I cried.

Over a lemon bar.

This is my life.

This one, fortunately, didn’t fail and it may be my new favorite. A lemon bar is typically lemon curd on a shortbread crust but these bars start with an oatmeal crust and then have a filling of just lemon juice and sweetened condensed milk. And then – the best part – it’s topped with crumbles of the oat crust.

You guys know I love anything with a crumb topping!

I was totally skeptical because, like I said, the filling is literally just lemon juice and sweetened condensed milk. I didn’t think it would set up and be slice-able. But it really did turn super thick and creamy.

I had more bars than I’d like to admit to.

Ingredients

• 1 ⅓ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup butter
• 1 cup brown sugar
• 1 cup old-fashioned oats
• 1 (14 ounce) can sweetened condensed mik
• ½ cup lemon juice
• zest of 1 lemon

Instructions

• Preheat oven to 350F.
• Beat together butter and brown sugar.
• Sift together flour, salt, and baking powder. Stir in oats.
• Add dry mixture to butter mixture.
• Press half of the mixture into the bottom of an 8×8-inch pan.
• In a separate bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest.
• Spread lemon mixture onto crust.
• Take remaining crumb mixture and knead it in your hands until chunky. Sprinkle over lemon mixture.
• Bake for 20 – 25 minutes, or until golden brown.
• Refrigerate for several hours for cutting and serving.

How Long Are Lemon Bars Good For?

These creamy lemon crumb bars will be fine in the fridge for about a week. Make sure to store them in an airtight container – like this 8×8-inch pan that you can bake them in and then pop the top on once they’re cool! Less dishes is always a good thing!

More Lemon Recipes

• Meyer Lemon Blueberry Bundt Cake
• Frozen Lemonade Pie
• Lemon Bar Cheesecake
• Lemon Meringue Pie Bars
• Glazed Lemon Cookies

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