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Lemon Crumb Bars are one of the BEST lemon desserts! Dessert bars with a sweet, tart, and creamy lemon filling between two layers of a brown sugar oatmeal crust.
If you love lemon desserts then be sure and try this no bake layered Lemon Lush or this easy Lemon Lovers Layered Cake – it has a fluffy lemon pudding frosting that is to die for!
Lemon Crumb Bars Recipe
These lemon crumb bars are one of my very favorite lemon desserts to make! They’re so easy to make and they turn out absolutely perfect each time.
An oatmeal brown sugar streusel crumb mixture makes the crust and the topping for the bars – one mix is all it takes. The center is a creamy and sweet, sweetened condensed milk lemon filling with fresh lemon juice and fresh lemon zest.
Anytime a dessert calls for sweetened condensed milk then you know it’s going to be amazing! These lemon crumb bars are no exception to that. The fresh lemon really shines through and the tartness pairs perfectly with the sweetened condensed milk and brown sugar crumble crust.
Ingredients Needed
oatmeal crumble ingredients
- All-Purpose Flour
- Old-Fashioned Whole Oats : Make sure you are using old-fashioned regular oats and not the quick oats or the 1-minute oats. We want the large size and texture that the old-fashioned oats offer.
- Granulated Sugar
- Light Brown Sugar : Make sure that when you measure the brown sugar that you are tightly packing and pressing it into the measuring cup. If it’s packed correctly, it should stay in the measuring cup form when dumped into the bowl.
- Baking Soda
- Salted Butter : I think the salted butter is better for baking, but if you prefer unsalted butter then that can be used as well.
- Vanilla Extract
lemon cream filling
- Sweetened Condensed Milk
- Lemon Zest
- Freshly Squeezed Lemon Juice : You will need about 3 large lemons, or 4 small lemons, in order to get enough fresh lemon juice for the filling.
- Large Egg Yolks : Discard the egg whites, or save for another use, and just use the yellow egg yolk in the filling mixture.
How To Make Lemon Crumb Bars With A Sweetened Condensed Milk Lemon Filling (Printable Recipe Card)
Preheat the oven to 350 degrees F. Spray a 9×9-inch square baking pan with cooking spray, or line the pan with parchment paper for easy removal and cutting. Set aside.
In a mixing bowl, add the all-purpose flour, old-fashioned oats, granulated sugar, light brown sugar, and baking soda. Whisk until combined.
Add in the melted butter and vanilla extract, and stir until everything is evenly moistened and it resembles coarse wet sand.
Firmly press half of the crumb mixture into the bottom of the prepared pan. Reserve the other half for later.
Bake the crust for 11 minutes. When done, remove from the oven and let it cool slightly while you prepare the lemon filling.
Combine all the lemon filling ingredients into a mixing bowl and stir together until well combined and it’s a smooth mixture.
Pour the lemon filling over top the slightly cooled crust, and then sprinkle the remaining oatmeal crumble mixture over top and gently press it down.
Bake for 22-25 minutes. The middle will still look pale and slightly loose/jiggly, but the edges should be golden brown.
Remove the pan from the oven and let the bars cool completely inside the pan.
Once cooled to room temperature, cover the pan with a lid or plastic wrap, and refrigerate for 1 hour before cutting and serving.
Store the bars in the fridge between serving and eat them chilled for best results. As the bars sit out at room temperature, they do become softer (mainly the lemon filling).
Tips For Success
- Use freshly squeezed lemon juice from a lemon! This is so important for the best flavor, and you just won’t get that from bottled lemon juice.
- Make sure the bars cool completely and then put them in the fridge for 1-2 hours to chill. These are best eaten chilled, so plan ahead if needed, because they are much better once chilled.
- Any leftovers, or for storing them between servings, store the bars in the fridge. As they sit out at room temperature the lemon filling will soften, and they do taste much better chilled anyways.
- I recommend using full-fat sweetened condensed milk and not reduced-fat or low-fat sweetened condensed milk. You want the fat, thickness, and richness that only the full fat, real deal stuff can offer.
- A tip to get maximum lemon juice from a lemon, place the lemon between the countertop and your palm, and firmly press while rolling the lemon to release all the lemon juices. You will start to smell it!
More Lemon Dessert Recipes
- Lemon Zucchini Bread
- No Bake Lemon Cheesecake
- Lemon Cheesecake Bars
- No Bake Lemon Icebox Cake
- Easy Lemon Jello Cake
- Lemon Pudding Pie
- Lemonade Pie
Lemon Cream Crumb Bars
Ingredients
oat crumble
- 1¼ cups all-purpose flour
- 1¼ cups old-fashioned oats (not quick oats)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- ½ teaspoon baking soda
- 12 tablespoons salted butter melted
- 1 teaspoon vanilla extract
creamy lemon filling
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon lemon zest (about 2 large lemons)
- 1/3 cup freshly squeezed lemon juice (about 3 large lemons)
- 2 large egg yolks
Instructions
- Preheat the oven to 350℉. Spray a 9×9-inch square baking pan with cooking spray, or line the pan with parchment paper for easy removal and cutting. Set aside.
- In a mixing bowl, add the all-purpose flour, old-fashioned oats, granulated sugar, light brown sugar, and baking soda. Whisk until combined.1¼ cups all-purpose flour, 1¼ cups old-fashioned oats, 1/2 cup granulated sugar, 1/2 cup light brown sugar, ½ teaspoon baking soda
- Add in the melted butter and vanilla extract, and stir until everything is evenly moistened and it resembles coarse wet sand.12 tablespoons salted butter, 1 teaspoon vanilla extract
- Firmly press half of the crumb mixture into the bottom of the prepared pan. Reserve the other half for later, set aside.
- Bake the crust for 11-12 minutes. When done, remove from the oven and let it cool slightly while you prepare the lemon filling.
- Combine all the lemon filling ingredients into a mixing bowl and stir together until well combined and a smooth mixture.1 can (14 oz) sweetened condensed milk, 1 tablespoon lemon zest, 1/3 cup freshly squeezed lemon juice, 2 large egg yolks
- Pour the lemon filling over top the slightly cooled crust, and then sprinkle the remaining oatmeal crumble mixture over top and gently press it down.
- Bake for 22-25 minutes. The middle will still look pale and slightly loose/jiggly, but the edges should be golden brown. *As the bars cool & chill they will set, thicken, and firm up.
- Remove the pan from the oven and let the bars cool completely inside the pan.
- Once cooled to room temperature, cover the pan with a lid or plastic wrap, and refrigerate for 1-2 hours before cutting and serving.
- Store the bars in the fridge between serving and eat them chilled for best results.*As the bars sit out at room temperature, they do become softer (mainly the lemon filling).
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Ah! I haven’t thought about TGIF TV in forever! Happy Mother’s day to you and your mom!
It was the best, wasn’t it?!? Happy Mother’s Day to you as well 🙂
So sweet! Loved what you shared! Happy mothers day to you too!
Thanks Cortney 🙂
Thanks for the kind words Jessie. We still have cream tuna. I love you and I love being a mom. No better career in the world.
I was thinking you still made it 😉 If I were closer I would make these lemon bars for you 🙂 Love you!
What a great tribute to your Mom!
Thanks Tammy 🙂
These look absolutely delicious! If lemon is in the name, then it’s definitely for me 🙂 Thanks for sharing!
Thanks Ashley 🙂 These have just enough lemon flavor without being sour & tart. Plus, the crumb topping is to die for!! Thanks for stopping by and commenting. I appreciate it 🙂
This looks so good!! Your mom sounds awesome! In the ingredients you list vanilla extract but in the recipe you say lemon extract, I would love to make these but want to use the right extract. Thanks!!
Oh my gosh! Thanks so much for catching that. The original recipe called for lemon extract, but I did not add it (it’s expensive and not normally something I have on hand). I will fix it. Do not add any extract, unless you want extra lemon flavor.
I am sorry Marisa….. Ignore my last comment. The 1 teaspoon vanilla extract (mixed in with the melted butter) is correct. I fixed the directions to reflect it. It is correct now. Thanks so much for the sweet comment and for stopping by 🙂
Thank you!!! I am going to make these this week since we are supposed to have rain AKA a cool day to bake 🙂
Oh yay! I love rainy baking days 🙂 I think I may have just confused everyone more! Let me know if you have more questions. I fixed the recipe & directions, so what it says is the correct way. Thanks again for stopping by.
Oh this reminds me of my childhood and the bars my mum used to make.
In the ingredient list it says to use vanilla essence, in the recipe it says lemon essence.
Which is correct please?
So sorry! It is fixed now. The 1 teaspoon vanilla extract is correct. Ignore the lemon, I deleted that in the directions. Sorry for the confusion.
I love anything lemon and am always looking for new/different lemon recipes….can’t wait to try this one
My mother,also,used to make creamed tuna for our dinner,served on toast,sometimes with peas mixed in. I am 64 years,miss my mother dearly and yes,I still have creamed tuna on toast sometimes.
Susan, your comment made me giggle. I grew up on creamed tuna so it was nice to hear that someone else knows what it is 🙂 I think I actually remember my mom putting peas in it, now that you mention it. I should probably make it for my kids one of these day to bring back the memories! Thanks so much for your sweet comment and for visiting 🙂
These bars look so delicious. Thank you and have a great long weekend!
Thanks Liz! I hope you get a chance to try them, they’re sooooo good 🙂 Thanks for stopping by and commenting, you have a great long weekend as well.
Just took this lovely looking creation out of the oven.If it tastes anything like how it looks,I’m in business.Thanks!
I hope you love them! The hardest part about these bars is letting them cool for so long. Thanks for coming back to leave your comment 🙂
What an amazing recipe. Loved it. I’ll be making these again.