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Lemon Oatmeal Crumble Bars Recipe

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These tangy and delicious Lemon Oatmeal Crumble Bars feature a buttery oatmeal crust topped with a smooth, creamy lemon filling and a generous crumble topping. Perfectly balanced between sweet and tart, these bars are ideal for dessert or a tasty snack, boasting a delightful combination of textures and bright citrus flavor.

Ingredients

For the Crust & Topping:

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

For the Lemon Filling:

  • 1 can (14 ounces) full-fat sweetened condensed milk
  • 6 tablespoons (90ml) lemon juice (from about 2 lemons)
  • 1 tablespoon lemon zest (from about 1 lemon)

Instructions

  1. Prepare the oven and pan: Preheat your 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 and topping: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on medium-high speed until fully combined, about 1 minute. Scrape down the sides of the bowl, add the vanilla extract, and continue beating on medium-high for another 30 seconds until incorporated. Add the flour, baking powder, salt, and oats, mixing on medium speed until the mixture is crumbly and dry, yielding about 3 to 3.5 cups in total.
  3. Form the crust: Press slightly more than half of the crumble mixture evenly into the bottom of the prepared pan to create the crust. Bake this crust for 12 minutes, then remove it from the oven to cool slightly.
  4. Make the lemon filling: In a medium bowl, whisk together the full-fat sweetened condensed milk, lemon juice, and lemon zest until the filling is smooth and thick.
  5. Assemble the bars: Pour the lemon filling over the warm pre-baked crust, spreading it evenly. Then sprinkle the remaining crumble mixture evenly over the lemon layer as a topping.
  6. Bake: Return the assembled bars to the oven and bake for an additional 22 to 25 minutes, or until the edges turn lightly golden and the center is set but not overbaked.
  7. Cool and cut: Remove the bars from the oven and cool completely on a wire rack. Use the parchment paper to lift the bars out of the pan, then slice into 16 squares.
  8. Storage: Store leftover bars at room temperature for up to 2 days, or refrigerate them for up to 1 week.
  9. Freezing instructions: Place cut bars in a single layer separated by parchment paper in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Notes

  • Use full-fat sweetened condensed milk for the lemon filling, as fat-free versions will prevent proper setting.
  • You can double the recipe and bake in a 9×13-inch pan; increase pre-bake time for the crust to 18 minutes and bake filled bars for 35 minutes or until set.

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