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–+ servings
These Easy Lemon Crumb Bars have a buttery oat shortbread crust, a creamy fresh lemon filling made with sweetened condensed milk, and a rich crumb topping that bakes up golden and crisp. They're the ultimate easy lemon dessert for spring and summer - perfect for Easter, Mother's Day, BBQs, potlucks, or anytime you're craving something bright and refreshing.

Easy Lemon Crumb Bars

by Dragana Raosavljev
These Easy Lemon Crumb Bars have a buttery oat shortbread crust, a creamy fresh lemon filling made with sweetened condensed milk, and a rich crumb topping that bakes up golden and crisp. They're the ultimate easy lemon dessert for spring and summer - perfect for Easter, Mother's Day, BBQs, potlucks, or anytime you're craving something bright and refreshing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Bars and Brownies
Cuisine American
Servings 9 -12
Calories 290

Ingredients
  

OAT CRUST & TOPPING

  • 1 ½ cups 180g all purpose flour
  • 1 cup 80g quick oats or old fashioned oats
  • ¾ cup 150g light brown sugar
  • 2 tablespoon 25g granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ sticks 170g unsalted butter, melted

LEMON FILLING

  • 1 14 ounces weigh can full-fat sweetened condensed milk
  • ⅓ cup freshly squeezed lemon juice about 3 medium lemons
  • zest of 1 lemon
  • 1 egg yolk

Instructions
 

  • Prep the Pan & Oven
    Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a little overhang for easy lifting later.
  • Make the Crust & Topping
    In a large bowl, combine the flour, oats, sugar, baking powder, and salt. Pour in the melted butter and mix with a fork until the mixture becomes crumbly. Don’t overmix — you want a nice crumb texture. Set aside about 1 cup of the mixture for the topping.
  • Pre-Bake the Crust
    Press the remaining mixture firmly into the bottom of the prepared pan. Bake for 12–15 minutes, or until lightly golden.
  • Make the Lemon Filling
    In a bowl, whisk together the egg yolks, sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and creamy.
  • Assemble
    Pour the lemon filling over the warm crust. Sprinkle the reserved crumb mixture evenly over the top.
  • Bake Again
    Bake for 22–25 minutes, or until the edges are set. The center should still be slightly soft — it will firm up as it cools.
  • Chill & Slice
    Let the bars cool completely, then refrigerate for at least 3 hours (or longer). Lift them out using the parchment paper, slice into squares, and dust with powdered sugar if desired.

Notes

  • Use freshly squeezed lemon juice. Bottled juice doesn't have the same brightness and fresh flavor.
  • Don't skip the zest. The zest contains the most intense lemon flavor. Grate only the yellow part, not the bitter white pith.
  • Line your pan with parchment paper and leave overhang for easy lifting and cleaner cuts.
  • Chill before cutting. At least 2-3 hours in the fridge is key for perfect slices.
  • Don't overbake. The center should jiggle slightly when you remove it from the oven. It will continue to set as it cools.
    • Store them in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 58gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 108mgFiber: 3gSugar: 20g
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