Go Back
–+ 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.
Dragana Raosavljev

Easy Lemon Crumb Bars

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 -12
Course: Bars and Brownies
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble
    Pour the lemon filling over the warm crust. Sprinkle the reserved crumb mixture evenly over the top.
  6. 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.
  7. 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.

Nutrition

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

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.

Tried this recipe?

Let us know how it was!