Creamy Lemon Crumb 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.

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.

Pin this recipe now to remember it later

Pin Recipe

Creamy Lemon Crumb Bars

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

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

  • Preheat oven to 350 degrees and butter/flour or baking spray an 8x8 baking pan.
  • 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 dipped bars onto a wax paper lined cookie sheet and keep refrigerated.

Nutrition

Calories: 261kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 149mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 400IU | Vitamin C: 5.2mg | Calcium: 23mg | Iron: 1.1mg
Keyword: 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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Absolutely delicious! I always double the recipe so I can keep some before sharing the rest. It is a crowd pleaser. I am so glad I came across this. Thank you for sharing!

  2. Honestly this is the nicest slice I’ve ever eaten.
    I don’t bake a lot but both times I’ve made it, it’s turned out perfectly. An absolute winner!

  3. Loved these! I added a bit more lemon juice because I just love the tartness. Recipe came out great– we tried fresh out of the oven and after it was refrigerated. It was a bit easier after being chilled to cut and eat but great either way. I am going to make these again and again.

Show More Comments