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Lemon Crumb Bars: The Ultimate Fresh Citrus Dessert Bar Masterpiece with Buttery Oat Perfection

Deliciously tangy lemon bars with a buttery oat crust and crumble topping. These bright, refreshing treats balance sweet and tart flavors perfectly, creating an irresistible dessert that's ideal for any occasion.  
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

  • Oat Crust
  • 1 cup 80 g quick-cooking oats
  • 1 ½ cups 180 g all-purpose flour
  • 1 cup 200 g light brown sugar, packed
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ cup 170 g unsalted butter, melted
  • Lemon Filling
  • 1 can 14 ounces sweetened condensed milk
  • ½ cup 115 g freshly squeezed lemon juice (about 3 lemons)
  • 2 large egg yolks
  • 1 teaspoon lemon zest
  • ⅛ teaspoon kosher salt

Method
 

  1. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift out the bars later. This ensures clean removal and easy cutting once the bars are cooled.
  2. Make the Oat Crust Mixture: In a large bowl, combine the quick-cooking oats, all-purpose flour, packed light brown sugar, baking powder, and baking soda. Pour the melted butter over this dry mixture and mix until crumbly but cohesive. Be careful not to overmix as this can make the crust tough instead of tender.
  3. Prepare the Base and Reserve Topping: Measure out half of the oat mixture (approximately 2 cups) and set aside for the topping. Press the remaining half firmly into the bottom of the lined baking pan, creating an even layer that will serve as the sturdy base for your lemon bars.
  4. Bake the Crust: Place the pan in the preheated oven and bake for 12-15 minutes, or until the crust turns a light golden brown color. Remove from the oven and allow to cool slightly while preparing the lemon filling. The partial cooling helps the filling adhere better to the base.
  5. Prepare the Lemon Filling: In a large bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, egg yolks, lemon zest, and salt. Mix thoroughly until the mixture is smooth and creamy with no streaks remaining. This creates the perfectly balanced tangy-sweet filling.
  6. Assemble the Bars: Pour the lemon filling evenly over the partially cooled crust, spreading it to reach all edges. Crumble the reserved oat mixture evenly over the top of the lemon layer to create a textured, crumb topping.
  7. Bake Until Golden: Return the pan to the oven and bake for 20-25 minutes, or until the edges turn golden brown and the topping is lightly crisp. The filling should be set but might still have a slight jiggle in the center.
  8. Cool and Refrigerate: Allow the bars to cool completely to room temperature. Then refrigerate for at least 1 hour before cutting and serving. This chilling time is crucial as it allows the filling to fully set and makes cutting clean, neat bars much easier.

Notes

  • For the brightest lemon flavor, use fresh lemons rather than bottled juice.
  • Zest your lemons before juicing them to make the process easier.
  • These bars can be stored in an airtight container in the refrigerator for up to 5 days.
  • For cleaner cuts, use a warm knife and wipe it clean between slices.
  • For a flavor variation, try adding a bit of lime juice or orange zest.