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Creamy, tart, silky smooth lemon cream with a thick layer of a sweet oatmeal crust, and a good sprinkle of crumble on top. This is for all the lemon lovers out there. These lemon cream crumb bars are perfectly tart, sweet, and crumbly.
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Lemon Cream Crumb Bars

Lemon cream crumb bars are creamy, tart, silky smooth lemon cream with a thick layer of a sweet oatmeal crust, and a thick sprinkle of crumble on top. This is for all the lemon lovers out there. Perfect summertime dessert recipe.
Course Dessert
Cuisine American
Keyword dessert, lemon, lemon bars
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 bars
Calories 327kcal
Author Jessica - Together as Family

Ingredients

oat crumble

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups old-fashioned oats
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 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
  • 1/3 cup fresh squeezed lemon juice
  • 2 large egg yolks

Instructions

  • Preheat oven to 350 degrees. Spray a 9x9 baking dish with cooking spray. For easy removal and cutting, line with parchment paper or tin foil and spray lightly with cooking spray.
  • In a medium mixing bowl, whisk together flour, rolled oats, sugar, brown sugar and baking soda.
  • Add in melted butter and vanilla. Stir until evenly moistened.
  • Press half of the crumb mixture (set aside the other half) into the bottom of the baking dish and gently press down. Bake for 12 minutes.
  • Remove from oven and set aside to let cool slightly while you make the lemon cream filling. 
  • To make the lemon cream combine all the ingredients in a bowl and mix together. Pour over the cooked crust and smooth out. Sprinkle the reserved oat crumble on top and gently press down.
  • Bake for 22-25 minutes. The middle will still look pale and loose but the edges should be golden brown. Let cool completely. 
    Once cooled, cover and put in fridge for 1 hour. Cut into bars and serve. Store leftovers in the fridge. As these bars sit out at room temperature they do become softer (mainly the filling).

Notes

You could probably use quick oats or the regular old-fashioned oats called for in the recipe. I always have both on hand but if you only have one, then they can be interchanged easily. Quick oats are a finer texture while whole oats are bigger in size and provide more texture to the bars. 
 
12 tablespoons = 1 stick + 1/2 stick
 
To get the most juice from the lemon. Place the lemon between the palm of your hand and the countertop. Roll it back and forth. You will start to smell the juice release which yields lots of fresh lemon juice for the recipe. 
 

Nutrition

Calories: 327kcal