Creamy Lemon Crumb Bars

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.

Creamy Lemon Crumb Bars slice on plate with lemon wedges

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!

Creamy Lemon Crumb Bars Collage of prep steps

Frequently Asked Questions

What other fruit can be added to Creamy Lemon Crumb Bars?

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.

Can these bars be made with lime juice?

Absolutely! Use half lemon juice/zest and half lime… or even ALL lime!

What kind of lemons should I use for Lemon Bars?

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.

How do I add white chocolate to Creamy Lemon Crumb Bars?

Dip the bottoms of these bars in melted white chocolate for an even more over the top experience.

Creamy Lemon Crumb Bars slice on plate with lemon wedges and fork

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.
Creamy Lemon Crumb Bars slice on plate with lemon wedges

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Creamy Lemon Crumb Bars

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.
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 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

Instructions

  • 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.

Video

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

Photos used in a previous version of this post.

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.
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.

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Comments

  1. I made these for the first time the other day. Just to give you an idea of how good they are…after I tried the first one, I just wanted to take the entire pan, sit myself on the couch and finish them off. I’m a seasoned cook and baker, and I can tell you these are “to die for”. Even my boyfriend, who is not a fan of lemon-flavored desserts, enjoyed them immensely.

  2. I am making my fiancé a nice dinner tonight and wanted to include these. They are still in the oven but this is one of the only times I am confident this is going to be amazing. I can’t wait to try them

  3. These are SO GOOD! My best friend just had her first baby and I made a few freezer dinners to take to her and thought I’d throw in a sweet treat, too. She loves lemon desserts and I stumbled across this recipe. After cutting them up, I snuck one (you know, for quality control) and I am amazed! The filling has so much lemon flavor and is perfectly tart without being too tart. The oatmeal crust and crumb topping are a perfect balance for the creamy lemon filling. It was hard not to eat a second one, and I will have to make another batch to stay home, since this one is going to my friend!

  4. Making these…again…EXCELLENT squares! LOTS of lemon flavour, which we love. And very easy to make. Definitely recommend to anyone who loves lemon!

  5. These lemon bars are so delicious. I made them twice in one week.
    I have been trying to eat more gluten free things, as well I have friends who are gluten free so I tried to make them using the gluten free oats and flour. A delicious gluten free option as well.
    Just had a friend request the recipe.

  6. I made these a few months back and truly have never loved a dessert this much! I find it hard to find lemon bar recipes that have the right amount of tart and this one for sure is the perfect blend of tart and sweet. I’m making them again today and will have this in my regular rotation! Thank you for sharing!

  7. Oh my sweet goodness these are delicious. I’ve never rated a recipe before but I was inspired by these yummy bars. Followed the recipe word for word. Pure perfection!

  8. 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!

  9. 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!

  10. 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.

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