Homemade Lemon Crumb Bars Recipe
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.
- 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
Find it online: https://dishedbydana.com/homemade-lemon-crumb-bars-recipe/
