Description
These Homemade Lemon Crumb Bars are a delightful treat combining a buttery oat and flour crumb crust with a tangy, creamy lemon filling. Perfectly baked to golden perfection, these bars offer a sweet and zesty flavor that is both refreshing and comforting. Ideal for dessert, snack time, or special occasions, they slice nicely for easy serving.
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda to combine the base components of the crust and crumb topping evenly.
- Mix Wet Ingredients for Crust: In a large bowl, mix the melted unsalted butter, light brown sugar, and vanilla extract until thick and well blended, giving a rich, sweet base to the crust.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the butter mixture and combine thoroughly. Reserve 3/4 cup of this crumb mixture for topping. Press the remaining mixture firmly into the bottom of the prepared baking pan to form the crust layer and bake for 10 minutes to set.
- Prepare Lemon Filling: In another bowl, whisk together the sweetened condensed milk, sour cream (or plain yogurt), egg yolk, freshly squeezed lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy, creating the signature lemon filling.
- Assemble and Bake: Pour the lemon filling over the pre-baked crust layer. Evenly sprinkle the reserved crumb mixture on top. Bake the assembled bars for an additional 17 to 20 minutes, or until the top is golden and set.
- Cool and Slice: Allow the lemon crumb bars to cool completely in the pan before lifting them out using the parchment paper and slicing into 16 squares for serving.
Notes
- For a more intense lemon flavor, use freshly grated lemon zest and freshly squeezed lemon juice.
- You can substitute sour cream with plain yogurt for a slightly tangier filling.
- Make sure to press the crust firmly into the pan for a sturdy base that holds together well.
- Allow the bars to cool completely to ensure clean slicing and proper setting of the filling.
- Store in an airtight container in the refrigerator for up to 5 days for best freshness.
