Creamy Lemon Crumb Bars

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Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.

Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.

These Creamy Lemon Crumb Bars taste like a cross between a lemon curd bar and a lemon cheesecake bar sandwiched between the softest oatmeal cookie you’ve ever made. Take into account how easy they are to make and how bright these flavors are and these bars will make you feel like Spring has arrived.

Lemon bars have long been one of my favorite desserts to make and lemon tarts are actually my most requested dessert by a pretty far margin. The rich filling is both easy and impressive and even though these bars aren’t going to win any sort of a beauty contest I guarantee you’ll think the flavor is out of this world.

The base recipe is delicious but lets get some more options out there:

  • Add sliced freeze dried strawberries on top of the filling and before the crumble for strawberry lemon bars.
  • Use half lemon juice/zest and half lime… or heck ALL lime!
  • Dip the bottoms of these bars in melted white chocolate for an even more over the top experience.
  • Use Meyer Lemons (you are probably spying them in the back of these photos)…full disclosure, I used Meyer Lemons in these bars and they are AMAZING. That being said 99% of the time I make this recipe I use standard lemons.
  • Used dried cherries or dried blueberries in bars. I make them even better by soaking them in more lemon juice or water.

Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.

If you have time, you can also try them frozen. I love putting these bars in the freezer and if you have any left over. I’ve also made these with coarse sanding sugar before for an extra crunch on top. They make the bars look like jewels!

Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.



Creamy Lemon Crumb Bars

5 from 28 votes
  • Yield: 12 servings
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups old fashioned rolled oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3/4 cup unsalted butter , melted
  • 1 teaspoon vanilla extract
  • 1 (14 oz) can sweetened condensed milk
  • 2 tablespoons finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 2 large egg yolks


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees and butter/flour or baking spray an 8x8 baking pan.
  2. In a large mixing bowl add flour, oats, salt and baking soda.
  3. Mix in the sugar and light brown sugar.
  4. Add the vanilla and melted better together and mix it into the dry ingredients.
  5. Press half the mixture into the bottom of your baking pan.
  6. Bake for 15 minutes.
  7. While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
  8. Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
  9. Bake for an additional 20-22 minutes.

  10. Let cool completely, then refrigerate.
  11. The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
  12. If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
  13. Put the dipped bars onto a wax paper lined cookie sheet and keep refrigerated.

Nutrition Information

Yield: 12 servings, Amount per serving: 261 calories, Calories: 261g, Carbohydrates: 34g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 63mg, Sodium: 149mg, Potassium: 73mg, Fiber: 1g, Sugar: 17g, Vitamin A: 400g, Vitamin C: 5.2g, Calcium: 23g, Iron: 1.1g

All images and text © for Dinner, then Dessert.

Keywords: Creamy Lemon Crumb Bars, lemon bars

Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.

Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.
Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.
Easy Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet and tart creamy lemon filling.

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  1. These were delicious. I made them exactly as recipe described and they came out perfect. Delicious lemon bar with an oatmeal cookie base and crumb like topping. So good!

  2. follow up for the cookie idea?
    the 5 stars are for the orig recipe
    cookie idea maybe a 3 1/2-4 stars
    need that yummy lemon filling to set off the oatmeal goodness ???

  3. deeeeeelicious!!!!
    i’m trying just the crust for some yummy cookies!!
    baking now will be back with critique?

  4. This is the best Oatmeal Lemon bar recipe I have tried. The additional butter, flour and oats makes a generous batch and baking the bottom portion first really makes the crust so tasty. The egg yolks in the lemon mixture are a nice addition to make it more fluffy. I only used one yolk and plenty of lemon juice and zest. These are so delicious, they are hard to stop eating!

  5. I love lemon flavored desserts, and I’ve tried quite a few traditional lemon bar recipes but they’ve always been a little off balance (too sweet, too tart, not enough crust ect) for my tastes. I had almost given up finding one I really liked.

    This one was PERFECT! The double crust and the lemon paired with the sweetened condensed milk really makes a nice and balanced dessert that’s just sweet, tart, and crunchy enough. I also found the filling to be firmer than the kind made with just eggs and lemon, and coupled with the double crust it made the bars much easier to cut and eat without them falling apart.

    I think if I were to try my hand at traditional lemon bars again I might actually use this crust, since it both tastes better and supports the filling more/doesn’t fall apart as easily.

    These became an instant hit in my house, and I can’t wait to make them again. Thanks for the recipe!

    1. These are amazing!! First time trying them and they are seriously SO good. My family all loved, kids included. I made with gluten free flour for an interolance and no one knew. These remind me of a crisp, but with lemon instead of berries or apples. The oatmeal base and topping is so good!

    1. Quick oats offer a softer, moister finished product so the texture might be different though it will still be delicious! Good luck!

  6. I’m not a huge lemon flavor fan but holy moly these are freaking DELICIOUS!!!! I think in one week I made them three times. When I was out of fresh lemon juice I also used bottled store bought lemon juice but prefer fresh of course!

  7. I would give it 5 but , once again I followed directions and cooked that bottom layer for 15 min. Only cook 5 or it is impossible to get from the bottom of the pan. The rest is the best lemon bar recipe I have had. And don’t press it down hard. Just a light Pat for crust.

  8. How do you think the filling would turn out if you used a mix of sweetened and unsweetened condensed milk? I would prefer it tart over very sweet, but would that ruin the recipe?

    1. These are delicious! I’ve made 2x now. I crave the creamy, lemony and crumbly goodness! Highly recommend. I’ve made a full and low fat/sugar substitutes version and both turned out well. I think the key is fresh lemon. Great recipe.

    1. It can be tricky but make sure to double wrap the bars in freezer-safe plastic wrap then place them in a freezer safe plastic bag, squeezing all the extra air out before the final seal. They should last up to 6 months is stored properly.

  9. This lemon bar was a huge hit at work! It was so creamy and rich. I love the crust and actually used the recipe for a pie and it worked pretty well. I am thinking to omit the sugar and use it to make a quiche crust next. I feel that the crust is semi healthier compared to regular pie crust (just a little). The oats create good crunchiness. I will definitely make this bar again. Thank you for the great recipe!

  10. Made these for a baby shower brunch – mom-to-be wanted something lemony, and I wanted to make something a bit heartier than a dessert, but still elegant. These oatmeal cream lemon bars (I had some freeze-dried raspberries, so I added those) were a perfect fit! Can’t wait to make them again.

  11. These bars are wonderful! That delicious lemony filling is so perfect with the yummy oatmeal crumble. Will definitely be making these again. Thanks for this great recipe!

  12. This is so good! I even made it with regular salted butter. I’m a pretty traditional lemon square girl…I was a little skeptical of the oatmeal…so freaking good! I can’t say one thing bad about this recipe…amazing!

    I’m new to Pinterest so I don’t know how to look other recipes by who posted this…please reach out!!

  13. Oh Sabrina, my mouth is watering as I look at the photo of your “Creamy Lemon Crumb Bars”! They’re quick to make, sound delicious, and I have all of the ingredients on hand, so I’ll be making these bars later this afternoon. I have no doubt that we’ll enjoy them for dessert this evening.

  14. Hi, I made these lemon bars a while ago, they tasted very nice. I love the lemon flavour, but my crust was very hard. Can you please let me know where I went wrong with the crust because I’d really like to make them again very soon.

    1. So glad you enjoyed them. Did you change any of the ingredients in the recipe? If you’d like you can email me at contact @ dinnerthendessert .com and we can troubleshoot together.

  15. I have made these bars a few times now following the recipe exact and they are absolutley amazing! Very easy and very good!! 2 thumbs up and 5 stars!

  16. I used half lemon and half lime since I only had one lemon. They were really good, but cloyingly sweet so we only ate small bits at a time and some went to waste. The crust was especially good as It was really chewy. I’d take to a gathering, but it was a bit much just for my little family.

  17. I made the lemon bars today. I thought the recipe was well written and they turned out perfectly. Thanks for a great recipe!

  18. I made the lemon bars today. I thought the recipe was well written and they turned out perfectly. Thanks for a great recipe!

  19. What can I substitute for sweetened condensed milk. I usually use can coconut milk and 3/4 sugar or can I leave it out

    1. You don’t want to leave it out. I haven’t tested this recipe with a substitute for it but if that’s what you usually use as a substitute, you could try it. I’d love to know how it turns out if you decide to try.

    1. Quick oats have been processed and are slightly softer than rolled oats but should work as a substitute. I haven’t test it though and would love to know how they turn out if you decide to use them.

  20. Hi!  New to baking…. if I need to freeze some squares, what is the best method? Individually or several in zip bags or….?  They are very good!  

  21. I made these for my wedding reception and they were a huge hit! My step daughter even asked for me to make them for Thanksgiving this year. I found that buying lemons by the bag is much cheaper than individually. 

    1. I’d stick with dried but if you want to try fresh, just give them a good toss in flour first. Let me know how they turn out!

    1. Yes, these bars are able to be cut and would be wonderful for a bake sale….I’d buy one 🙂 If you think it’ll be warmer where you’ll be for the sale, I might suggest keeping the cool or individually wrapping them to keep them perfect.

  22. I wasn’t crazy about these. They were way too greasy and the condensed milk took away from the lemon taste. I think I’ll stick with y original lemon bars.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Double the recipe and it would work great in a 9×13 🙂

  23. They are in the oven as I’m writing this. I am a bit confused though, because the recipe says at the top that the bake time is 25 minutes, but in the directions you say to bake the crust for 15 minutes, then add the filling and the rest of the topping, and bake for another 22-25 minutes. Should total bake time be 37-40 minutes or am I not reading this correctly? Thank you!
    Re: Creamy Lemon Crumb Bars

    1. Yes sorry, the widget for the recipes has been acting up with cook times listing. It is done in two parts for a total of ~37-40 minutes. I fixed it in the recipe card.

  24. I just made these and they are divine! I love your suggestions too! I’m thinking next time I’ll try strawberries too”

    1. It always makes me happy to hear my readers made one of my dishes and enjoyed it! Thanks for coming back to let me know!

      1. Hi. How long would these keep in the refrigerator? I’m making them on a Friday to serve on the following Sunday.

        1. Yikes, I’m sorry this ended up in the spam filter for some reason. Covered and in the fridge I’ve had them taste awesome for up to a week.

  25. Lemon is my favorite flavor for baked treats. I really have got to try these ASAP! I just need lemons to go on sale. They are so pricey here all of a sudden!