Description
These tangy and sweet Lemon Crumb Bars feature a buttery oat crust topped with a creamy lemon custard and a crumbly topping. Perfectly balanced with fresh lemon juice and zest, these bars bake up golden and are an irresistible treat for any occasion.
Ingredients
Crust and Topping
- 1 cup all purpose flour
- 1 cup old fashioned oats
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 10 tablespoons unsalted butter (melted)
- ½ cup light brown sugar (packed)
- 1 teaspoon vanilla flavoring
Filling
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons sour cream or plain yogurt
- 1 large egg yolk
- ¼ cup freshly squeezed lemon juice
- 1 generous tablespoon finely grated lemon zest
- ½ teaspoon vanilla flavoring
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with foil or parchment paper, leaving an overhang on two sides for easy removal. Spray the lined pan with nonstick cooking spray.
- Prepare Dry Ingredients: In a medium bowl, mix together the all purpose flour, old fashioned oats, salt, and baking soda until well combined.
- Combine Wet Ingredients for Crust and Topping: In a large bowl, whisk the melted butter, light brown sugar, and vanilla flavoring vigorously for at least one minute until well blended and smooth. Add the dry ingredients to the wet mixture, stirring with a rubber spatula or wooden spoon until just combined into a dough.
- Separate Dough for Topping: Remove about ¾ cup of the dough and set it aside to use later as the crumb topping.
- Form Crust: Transfer the remaining dough to the prepared baking pan. Press it evenly into a flat layer. The dough will be buttery and soft, which is normal.
- Bake Crust: Place the pan in the preheated oven and bake the crust for 10 minutes to partially cook it before adding the filling.
- Prepare Filling: While the crust bakes, whisk together the sweetened condensed milk, sour cream or plain yogurt, egg yolk, freshly squeezed lemon juice, lemon zest, and vanilla flavoring until smooth and fully blended.
- Add Filling and Top: Carefully remove the pan from oven and pour the lemon filling evenly over the hot crust. Spread gently to an even layer, taking care not to break the soft crust underneath. Crumble the reserved dough evenly over the lemon filling as a topping.
- Bake Bars: Return the pan to the oven and bake for an additional 17-20 minutes, or until the crumb topping is light golden brown and the filling is set and firm to the touch.
- Cool and Serve: Remove from oven and set the pan on a wire rack. Let the bars cool completely in the pan before using the foil or parchment overhang to lift them out. Cut into 12 bars and serve.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- You can substitute plain yogurt for sour cream if preferred.
- Make sure to cool the bars completely for clean slicing and optimal texture.
- These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
