I made these Lemon Crumb Bars for a bake sale earlier this spring and they instantly became a huge hit. The animal rescue group I volunteer with has requested them for a few other events, I’ve taken them to work, they’ve been mailed in care packages, and are a go-to quick treat to make for whatever occasion arises.
I love nearly anything with an oaty-crumb topping and these are no exception. In addition to being delicious (so, so delicious) these are really easy to make too. The crumb mixture is used for the crust and the topping and the middle lemon layer just requires a little stirring- no mixer required. This isn’t one of those lemon desserts where you can just kinda detect a hint of lemon, no, the lemon comes through clearly without being over powering.
My foster dog Creole was supervising while I took photos. She’s clearly unimpressed, but all of the humans who have tried these bars have gone back for seconds (or thirds). I have to give these away quickly after I make them. It’s far too tempting to keep walking through the kitchen and cutting off just a little piece to straighten up the edges.
- 2½ cups flour
- 2½ cups old fashioned rolled oats
- 1¼ tsp. salt
- 1 tsp. baking soda
- 1 cup sugar
- 1 cup packed brown sugar
- 1½ cup unsalted butter, melted
- 2 tsp. vanilla extract
- 2 (14 oz.) cans sweetened condensed milk
- 2 tbsp. finely grated lemon zest
- ⅔ cup lemon juice (fresh squeezed)
- 4 egg yolks
- 1 tsp. lemon extract
- Preheat the oven to 350 degrees and line a 9 x 13 inch pan with lightly greased foil.
- In a medium bowl, whisk together the flour, rolled oats, salt, baking soda, sugar, and brown sugar until well combined. Add the vanilla to the melted butter then pour over the dry ingredients. Mix to combine. Spread half of the mixture into the bottom of the pan and press gently into an even layer. Bake for 15 minutes. Remove and set aside to cool slightly while you prepare the lemon layer.
- Whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks, and lemon extract until smooth. Pour over the crumb crust and spread into an even layer. Sprinkle the remaining crumb mixture evenly over the top. Bake for approximately 20-25 minutes until the top is a very light golden brown. Remove from the oven and allow to cool to room temperature. Store in an airtight container in the refrigerator.
Adapted from Cooking Classy