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Oatmeal Lemon Crumble Bars Recipe

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3.8 from 5 reviews

These Oatmeal Lemon Crumble Bars combine a buttery, crumbly oat crust and topping with a tangy, sweet lemon filling made from sweetened condensed milk and fresh lemon juice. Perfectly balanced between tart and sweet, these bars bake to a golden finish and make a delightful treat for any occasion.

Ingredients

Crust and Topping

  • 7 Tablespoons (99g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 teaspoon vanilla paste
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (85g) old-fashioned whole oats or quick oats (not instant)

Lemon Filling

  • 1 (14-ounce weight) can full-fat sweetened condensed milk
  • 6 Tablespoons (90ml) lemon juice (about 2 lemons)
  • 1 Tablespoon lemon zest (about 1 lemon)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper to ensure easy removal of the bars after baking.
  2. Make the Crust/Topping Mixture: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar at medium-high speed for about 3 minutes until combined. Scrape down the sides and bottom of the bowl, then add vanilla paste and beat again for 30 seconds. Add flour, baking powder, salt, and oats, beating on medium speed until the mixture is dry and crumbly, around 3 to 3.5 cups total.
  3. Form and Bake the Crust: Lightly press just over half of the crumble mixture into the bottom of the prepared pan, reserving the rest for the topping. Bake this crust layer for 12 minutes to set it slightly.
  4. Prepare Lemon Filling: While the crust bakes, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture is thick and well combined.
  5. Assemble Bars: Remove the crust from the oven and immediately pour the lemon filling over the hot crust, spreading it evenly. Sprinkle the remaining crumble mixture evenly on top of the lemon filling.
  6. Bake the Bars: Return the pan to the oven and bake for 22 to 25 minutes or until the edges are lightly browned and the filling appears set but not over-baked.
  7. Cool Completely and Serve: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, lift the bars out using the parchment overhang and cut into squares.
  8. Storage: Store leftover bars covered at room temperature for up to 2 days, or refrigerate for up to 1 week to maintain freshness.

Notes

  • Use old-fashioned oats or quick oats for best texture; avoid instant oats as they may become too soft.
  • Be sure to press the crust firmly to create a stable base for the lemon filling.
  • Do not over-bake the bars; the filling should remain slightly soft when warm and will firm up as it cools.
  • Vanilla paste can be substituted with vanilla extract if unavailable.
  • For easier cutting, chill bars before slicing.

Find it online: https://recipeplenty.com/oatmeal-lemon-crumble-bars-recipe/