Description
Delight in these Homemade Lemon Crumb Bars featuring a buttery oat crust, tangy lemon filling, and a golden crumb topping. Perfectly balanced with sweet and tart flavors, these bars are an irresistible treat for any occasion.
Ingredients
Scale
Crust and Crumb Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 10 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
Lemon Filling
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons sour cream (or plain yogurt)
- 1 large egg yolk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract (to match filling instructions)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda until evenly combined.
- Create Crust Mixture: In a large bowl, stir the melted unsalted butter, light brown sugar, and vanilla extract until the mixture is thick and well blended.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the butter mixture and mix thoroughly. Reserve 3/4 cup of this crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking pan to form the crust. Bake this crust layer for 10 minutes.
- Prepare Lemon Filling: In another bowl, whisk together the sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, finely grated lemon zest, and vanilla extract until the mixture is smooth and fully incorporated.
- Assemble and Bake: Pour the lemon filling evenly over the pre-baked crust. Sprinkle the reserved crumb mixture evenly on top of the lemon filling. Bake for an additional 17 to 20 minutes, or until the topping turns golden brown and the filling is set.
- Cool and Serve: Allow the lemon crumb bars to cool completely in the pan to ensure they set properly. Once cooled, slice into 16 squares and serve.
Notes
- Line the baking pan with parchment paper with some overhang for easy removal of bars.
- For a tangier flavor, increase lemon juice by 1 tablespoon.
- Sour cream can be substituted with plain yogurt in equal amounts.
- Ensure the bars cool completely to achieve clean slices without crumbling.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
