Tangy and buttery Lemon Crumb Bars made with fresh lemons, oats, butter, and condensed milk. A must-try treat for every occasion!
Okay, so let me tell you about these Lemon Crumb Bars. The first time I made them was kind of an accident. I was cleaning out my pantry, desperately trying to figure out what to do with a sad, lonely can of condensed milk and a bag of oats that had been sitting there forever. Then I remembered—lemons! I had a few sitting in the fridge, looking like they were one day away from retirement. It felt like a sign.
I’m not going to lie, I didn’t expect much. I thought, Maybe they’ll be okay? But then, as they baked, the smell of buttery crumbs and zesty lemon filled the kitchen, and I knew I was onto something. When I finally tasted one (yes, I burned my tongue because I couldn’t wait), it was like a little slice of sunshine.
Now, they’ve become my go-to dessert for when I want to impress without too much effort. I’ve brought them to potlucks, made them for brunch, and even kept a stash in the freezer for those nights when you just need something sweet. Every time I make them, they remind me how sometimes, the best things come from throwing a little of this and a little of that together.
Why You’ll Love This Lemon Crumb Bars Recipe?
- Bright, Tangy Flavor: The fresh lemon zest and juice are the stars here, making every bite pop.
- Perfect Balance: Sweet, buttery crumbs meet a creamy, tart filling—dessert perfection.
- Easy to Make: No fancy equipment or skills needed. Seriously, anyone can make these!
- Versatile: Great for brunch, dessert, or even a midday snack.
- Freezer-Friendly: Make them ahead, stash them in the freezer, and enjoy whenever the craving hits.
Ingredient Notes:
Here’s why these ingredients work so well (and a few tips to make them even better):
- Butter: Unsalted butter keeps the crumb topping rich without being overly salty. Melt it—it’s quicker and easier.
- Brown Sugar: Adds a warm, caramel-like sweetness that pairs beautifully with the tart lemon filling.
- Oats: They give the bars a hearty, slightly nutty texture. You can use quick oats if that’s what you have.
- Lemons: Fresh is non-negotiable here. The zest and juice bring that bold, zesty flavor you won’t get from a bottle.
- Sweetened Condensed Milk: It’s the secret to that creamy, dreamy filling. No substitutions, please!
- Flour: Holds the crumb mixture together and keeps the texture just right.
How To Make Lemon Crumb Bars?
Making these Lemon Crumb Bars is so simple, you’ll wonder why you haven’t tried them before. Let’s go step by step:
- Prep the Pan and Oven
Start by preheating your oven to 350°F. Line an 8×8-inch pan with parchment paper, letting it hang over the edges like little handles. It makes lifting the bars out so much easier. - Make the Crumb Mixture
Melt your butter in the microwave or on the stovetop—whatever works. Stir in the brown sugar, salt, oats, and flour until everything is evenly combined. The mixture should look crumbly but hold together when you press it. Reserve about a cup of this mixture for the topping. - Bake the Crust
Press the rest of the crumb mixture into the bottom of your prepared pan. Bake for 12 minutes, just until it’s lightly golden and smells amazing. This step gives you that solid base that holds all the lemony goodness. - Prepare the Lemon Filling
While the crust bakes, zest and juice your lemons. Combine the zest, juice, condensed milk, and a pinch of salt in a bowl. Whisk it all together until smooth. This filling is the MVP—tangy, creamy, and so satisfying. - Assemble and Bake Again
Pour the lemon filling over the warm crust and spread it evenly. Sprinkle the reserved crumb mixture on top, then pop it back into the oven for another 22–24 minutes, or until the edges are set and golden brown. - Cool and Slice
Let the bars cool completely on a wire rack—about 90 minutes. For firmer bars, chill them in the fridge for 30 minutes before slicing. Use the parchment paper to lift them out, then cut into squares and admire your work.
Storage Options:
These bars are as easy to store as they are to make:
Want To Save This Recipe?
- Room Temperature: Keep them in an airtight container for up to 2 days.
- Refrigerate: Store in the fridge for up to a week. They’re even better chilled!
- Freeze: Wrap each bar in plastic wrap and store them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the fridge or at room temperature before serving.
Variations and Substitutions:
Feel like experimenting? Here are a few ideas to make these bars your own:
- Lime Crumb Bars: Swap lemons for limes for a tangy, tropical twist.
- Berry Additions: Mix fresh blueberries or raspberries into the lemon filling for extra flavor.
- Coconut Crumb: Sprinkle shredded coconut on top for a sweet, nutty touch.
- Gluten-Free Option: Use gluten-free oats and a 1:1 gluten-free flour blend.
- Nutty Crunch: Add chopped almonds or pecans to the crumb mixture for a little extra texture.
What to Serve with Lemon Crumb Bars?
These bars are delightful on their own, but if you want to go all out, here’s what to pair them with:
- Tea or Coffee: A warm cup of Earl Grey or bold black coffee balances the tartness beautifully.
- Whipped Cream: A dollop of lightly sweetened cream adds a little extra indulgence.
- Ice Cream: Serve with a scoop of vanilla or lemon sorbet for a refreshing dessert.
- Brunch Spread: Add them to a table of pastries, fruit, and mimosas for an impressive spread.
Frequently Asked Questions:
Can I use bottled lemon juice?
You can, but fresh lemons are best. The zest and fresh juice bring so much more flavor.
Why didn’t my filling set?
Make sure you bake the bars long enough and let them cool completely before slicing. Patience is key!
Can I double the recipe?
Totally! Just use a 9×13-inch pan and adjust the baking time slightly.
So, what do you think? Ready to whip up some Lemon Crumb Bars? They’re bright, buttery, and guaranteed to impress. Whether you’re baking for a party or just treating yourself, you can’t go wrong with these. Let me know how they turn out—I’d love to hear your thoughts!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Crumb Bars
Ingredients
- 8 tablespoons 1 stick unsalted butter, melted
- 3/4 cup packed dark or light brown sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt divided
- 1 1/4 cups old-fashioned rolled oats or quick-cooking oats
- 1 cup all-purpose flour
- 2 large or 3 medium lemons zest and juice
- 1 14-ounce can sweetened condensed milk
Instructions
Prepare the Baking Pan
- Line an 8x8-inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal. Preheat the oven to 350°F (177°C).
Create the Crumb Mixture
- Melt the butter in a microwave-safe bowl or on the stovetop. Combine the melted butter with brown sugar, baking powder, and 1/2 teaspoon of kosher salt. Stir in the oats and all-purpose flour until the mixture is evenly combined and crumbly. Reserve 1 cup of this mixture for the topping.
Bake the Crust
- Press the remaining crumb mixture firmly into the prepared baking pan, ensuring an even layer. Bake for 12–14 minutes, or until lightly golden and fragrant. Remove from the oven and set aside to cool slightly.
Prepare the Lemon Filling
- Zest the lemons to yield approximately 2 tablespoons of zest, then juice them to produce 1/2 cup of lemon juice. In a mixing bowl, whisk together the lemon zest, lemon juice, sweetened condensed milk, and the remaining 1/4 teaspoon of kosher salt until smooth and creamy.
Assemble and Bake
- Pour the lemon filling evenly over the pre-baked crust. Sprinkle the reserved crumb mixture over the top of the filling. Return the pan to the oven and bake for an additional 22–24 minutes, or until the edges are lightly browned and the filling is set.
Cool and Slice
- Allow the bars to cool completely in the pan on a wire rack, approximately 1 1/2 hours. For firmer bars, refrigerate for an additional 30 minutes. Lift the bars out of the pan using the parchment paper and cut into 12 equal pieces.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
