Lemon Crumb Bars
Bright and tangy Lemon Crumb Bars with fresh lemons, oats, and sweetened condensed milk. These bars are the perfect balance of tart and sweet, making them a delightful dessert for any occasion.
12 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Additionally, ensure the oats are certified gluten-free, as some oats may be processed in facilities with wheat products.