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.

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Recipe

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Creamy Lemon Crumb Bars

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

Ingredients

  • 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

Instructions

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

MY OTHER RECIPES
  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.

Recipe Notes

This post contains affiliate links. Adapted from Cooking Classy

Nutrition Information

Yield: 12 , Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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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.
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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Comments

  1. 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!

  2. 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.

  3. 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.

    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 🙂

  4. 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. 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.

    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!

  5. 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. 

    Rating: 5
  6. 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!  

    Rating: 5
    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.

  7. 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.