Lemon Crumb Bars
A delightful treat featuring a zesty lemon filling topped with a buttery crumb, perfect for gatherings or a cozy snack.
Ingredients
Crust Ingredients
- 1 cup All-Purpose Flour Sift if clumpy for a smoother crust.
- 1 cup Old-Fashioned Oats No prep needed; avoid instant oats.
- 1/4 teaspoon Salt Use sea salt for a low-sodium option.
- 3/4 teaspoon Baking Soda Essential for texture.
- 10 tablespoons Unsalted Butter Melt gently before adding; coconut oil can be an alternative.
- 1/2 cup Light Brown Sugar Pack into measuring cup; granulated sugar can be substituted.
- 1 teaspoon Pure Vanilla Extract Almond extract can be used as an alternative.
Filling Ingredients
- 1 can Sweetened Condensed Milk (14 oz) No good substitute exists.
- 2 tablespoons Sour Cream Greek yogurt can be used instead.
- 1 large Egg Yolk Flax egg can be used as an alternative.
- 1/4 cup Freshly Squeezed Lemon Juice Fresh lemons preferred over bottled.
- 1 tablespoon Finely Grated Lemon Zest Integral for flavor; no substitutes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch square baking dish lightly with butter or cooking spray.
Make the Crust
- In a large bowl, combine flour, oats, salt, baking soda, and brown sugar. Stir well.
- Add melted butter and vanilla extract. Mix until crumbly with some larger chunks.
- Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan.
- Bake for 12-15 minutes until lightly golden.
Make the Filling
- In another bowl, whisk together the sweetened condensed milk, sour cream, egg yolk, lemon juice, and lemon zest until well combined.
Assemble and Bake
- Pour the lemon filling over the pre-baked crust evenly.
- Sprinkle the remaining crumb mixture on top.
- Return the pan to the oven and bake for an additional 25-30 minutes until the center is set.
Cool and Serve
- Remove the bars from the oven and let them cool completely in the pan.
- Once cooled, cut them into squares.
Notes
For extra flavor, consider adding poppy seeds or mixing in blueberries or raspberries. Serve chilled for a refreshing treat on hot days.