Introduction

These Homemade Lemon Crumb Bars are a perfect balance of tart and sweet with a buttery, crumbly base. They are simple to make and ideal for a refreshing dessert or snack. Bright lemon flavor shines through each bite, making them a delightful treat for any occasion.

Homemade Lemon Crumb Bars Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
1 cup old-fashioned oats
1/4 teaspoon salt
3/4 teaspoon baking soda
10 tablespoons unsalted butter, melted
1/2 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 (14 oz) can sweetened condensed milk
2 tablespoons sour cream (or plain yogurt)
1 large egg yolk
1/4 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray it with nonstick spray for easy removal.
Step 2: In a medium bowl, whisk together the flour, oats, salt, and baking soda. In a separate bowl, mix the melted butter, brown sugar, and vanilla extract until well combined.
Step 3: Combine the wet ingredients with the dry ingredients, stirring until just mixed. Reserve 3/4 cup of this mixture for the crumb topping. Press the remaining mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes.
Step 4: While the crust is baking, whisk together the sweetened condensed milk, sour cream, egg yolk, lemon juice, lemon zest, and a little extra vanilla if desired until the filling is smooth.
Step 5: Pour the lemon filling evenly over the hot crust. Sprinkle the reserved crumb mixture on top. Return to the oven and bake for 17 to 20 minutes, or until the top is golden and set.
Step 6: Allow the bars to cool completely in the pan before slicing into 12 squares for serving.

Tips & Variations

Use fresh lemon juice and zest for the best bright flavor; bottled lemon juice will not provide the same freshness.
Swap sour cream for plain yogurt for a slightly tangier filling and a lighter texture.
Try adding a sprinkle of powdered sugar on top before serving for an extra touch of sweetness and presentation.
For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend and ensure oats are certified gluten-free.

Storage

Store the lemon crumb bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving. Reheat briefly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of bottled?

Absolutely! Freshly squeezed lemon juice provides the best flavor and brightness to these bars, making them taste fresher and more vibrant.

Do I need to line the pan with parchment paper?

While not mandatory, lining the pan with parchment paper makes it much easier to lift the bars out of the pan cleanly and prevents sticking. If you don’t have parchment, be sure to grease the pan well.

Homemade Lemon Crumb Bars Recipe

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★★★★★

4.5 from 88 reviews

These Homemade Lemon Crumb Bars are a delightful blend of tangy lemon filling atop a buttery, oat-filled crumb crust. Perfectly sweet and tart, they are easy to make and ideal for dessert lovers who enjoy a fresh citrus twist with a crunchy texture.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust and Crumb Topping

1 cup all-purpose flour
1 cup old-fashioned oats
1/4 teaspoon salt
3/4 teaspoon baking soda
10 tablespoons unsalted butter, melted
1/2 cup light brown sugar, packed
1 teaspoon pure vanilla extract

Filling

1 (14 oz) can sweetened condensed milk
2 tablespoons sour cream (or plain yogurt)
1 large egg yolk
1/4 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and spray it lightly with nonstick spray to ensure easy removal of the bars once baked.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, old-fashioned oats, salt, and baking soda to evenly distribute the leavening agent and salt throughout the dry mixture.
Combine Wet Ingredients for Crust: In a separate bowl, blend the melted unsalted butter, light brown sugar, and vanilla extract until the mixture is smooth and well combined.
Make Crust Mixture: Pour the wet ingredients into the dry and mix until just combined. Reserve 3/4 cup of this mixture for the crumb topping. Press the remaining mixture firmly into the bottom of the prepared baking pan to form an even crust layer.
Bake Crust: Bake the crust in the preheated oven for 10 minutes to set and lightly golden 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 extract in a bowl until the mixture is completely smooth and homogeneous.
Assemble Bars: Once the crust is pre-baked, pour the lemon filling evenly over it. Sprinkle the reserved crumb topping evenly on top of the lemon layer to add texture and crunch.
Final Bake: Return the pan to the oven and bake for an additional 17 to 20 minutes, or until the top turns a lovely golden color and the filling is set.
Cool and Serve: Allow the bars to cool completely in the pan set on a wire rack before slicing into 12 squares for serving.

Notes

Use freshly squeezed lemon juice and zest for the best flavor impact.
For a tangier filling, increase the lemon juice by a tablespoon, adjusting sugar accordingly.
Ensure the bars cool completely to allow filling to set properly for clean slicing.
Store bars in an airtight container in the refrigerator for up to 5 days.
Substitute sour cream with plain Greek yogurt for a slightly different tang and thicker texture.

Keywords: lemon crumb bars, lemon dessert, homemade lemon bars, crumb topping, easy lemon bars, sweetened condensed milk dessert