Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet, tart filling that is a cross between lemon curd and lemon cheesecake.
Spring is the perfect time for fruity Desserts like these Creamy Lemon Crumb Bars. They are right at home with other popular favorites such as Cherry Coconut Bars, Apricot Shortbread Bars, and Key Lime Cheesecake Bars.
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 a classic favorite dessert to make, and lemon tarts are actually a 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, you will think the flavor is out of this world.
If you have time, you can also try them frozen. You’ll love putting these bars in the freezer to enjoy cold and to keep if you have any left over. Another tasty and beautiful option is to dust the top with coarse sanding sugar before baking for an extra crunch. They make the bars look like jewels!
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Frequently Asked Questions
Try using dried cherries or dried blueberries in the bars. You can make them even better by soaking them in more lemon juice or water. Add sliced freeze dried strawberries on top of the filling and before the crumble for strawberry lemon bars.
Absolutely! Use half lemon juice/zest and half lime… or even ALL lime!
Any type of lemon will work for these bars, but if you use Meyer Lemons, they are AMAZING. Meyer Lemons are slightly sweeter and very juicy, making them perfect for baking recipes.
Dip the bottoms of these bars in melted white chocolate for an even more over the top experience.
How to Store Creamy Lemon Crumb Bars
- Serve: Do not leave Creamy Lemon Crumb Bars at room temperature longer than 2 hours.
- Store: Store in an airtight container in the refrigerator for up to 1 weeks.
- Freeze: These bars will freeze beautifully for up to 2 months. Layer slices with parchment paper so they wont stick, and store in a sealed freezer bag or wrapped tightly in plastic wrap.
- 1 1/4 cups flour
- 1 1/4 cups old fashioned rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup light brown sugar , packed
- 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
- Preheat oven to 350 degrees and spray an 8×8 baking pan with baking spray.
- In a large mixing bowl add flour, oats, salt and baking soda.
- Mix in the sugar and light brown sugar.
- Add the vanilla and melted better together and mix it into the dry ingredients.
- Press half the mixture into the bottom of your baking pan.
- Bake for 15 minutes.
- While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
- Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
- Bake for an additional 20-22 minutes.
- Let cool completely, then refrigerate.
- 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.
- 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.
- Put the bars onto a wax paper lined cookie sheet and keep refrigerated.
Photos used in a previous version of this post.