Description
Homemade Lemon Crumb Bars are a delightful blend of zesty lemon filling and a buttery oat crumb crust. Perfectly baked to a golden finish, these bars offer a tangy and sweet treat ideal for dessert or a special snack.
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
Lemon 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) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup old-fashioned oats, 1/4 teaspoon salt, and 3/4 teaspoon baking soda to evenly distribute the leavening and salt.
- Prepare Crust Mixture: In a large bowl, combine the melted butter, 1/2 cup light brown sugar, and 1 teaspoon vanilla extract. Mix until thick and well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until combined. 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 an even crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes until set and slightly golden.
- Prepare Lemon Filling: While the crust bakes, whisk together the sweetened condensed milk, sour cream, egg yolk, lemon juice, lemon zest, and vanilla extract in a separate bowl until smooth and creamy.
- Assemble Bars: Pour the lemon filling evenly over the pre-baked crust. Then, sprinkle the reserved crumb mixture evenly on top of the filling.
- Bake Bars: Return the pan to the oven and bake for an additional 17 to 20 minutes, or until the topping is golden and the filling is set.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing into 16 squares for serving.
Notes
- Line the baking pan with parchment paper for easy removal and cleaner edges.
- Use freshly squeezed lemon juice and zest for the best flavor impact.
- Sour cream can be substituted with plain yogurt if preferred.
- Ensure bars are fully cooled before slicing to achieve clean cuts.
- Store bars in an airtight container in the refrigerator for up to 4 days.
