I love the taste of lemon, so these Lemon Crumb Bars are a favorite anytime we’re looking for a dessert. The crumbles on top add a great crunch to the lemony custard. We typically get 9 bars out of the pan, but they are rich enough you could cut them much smaller if necessary! The layers look really nice once you cut the bars to serve them.

Making the Crust

Whisk together 1-1/4 cups all-purpose flour, 1-1/4 cups old fashioned oats and 1/2 cup brown sugar. Add 1/2 tsp salt and 1/2 tsp baking soda and whisk again, making sugar there are no lumps of any of the ingredients.

Mix 3/4 cup melted butter and 1 tsp vanilla then mix into the dry mixture. Mix until all dry mix is coated in the butter sauce.

Butter an 8X8 baking dish so the crust won’t stick to it, then press half of the mixture into the bottom of the dish. Bake for 15 minutes in a 350F oven.

Making the Custard

Whisk 1 can of sweetened condensed milk, 1 Tbsp lemon zest, 1/3 cup fresh lemon juice, 2 egg yolks and 1/2 tsp lemon extract in a mixing bowl until thoroughly blended.

Putting the Lemon Crumb Bars Together

Pour custard over warm crust and spread into an even layer. Sprinkle the top with the remaining crumb mixture (same mixture you used for the crust) in a relatively even layer. The bars will have three distinct layers when viewed from the side.

Bake at 350F for another 25 minutes then cool at room temperature. Once it is cooled, cover and put it in the refrigerator for 30-60 minutes or longer. You might need to let them warm just a bit to cut and serve. Cut it into squares to serve. Store any leftovers covered in the fridge.

Lemon Crumb Bars

Recipe by HeCooks4Me.comCourse: Desserts, RecipesCuisine: AmericanDifficulty: Medium

Servings

9

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

517

kcal

Total time

1

hour 

35

minutes

I love the taste of lemon, so these bars are a favorite anytime we’re looking for a dessert. The crumbles on top add a great crunch to the lemony custard. We typically get 9 bars out of the pan, but they are rich enough you could cut them much smaller if necessary!

Ingredients

• Crust

• 1/2 cup Brown Sugar

• 1-1/4 cups Flour

• 1-1/4 cup Rolled Oats

• 1/2 tsp Salt

• 1/2 tsp Baking Soda

• 1/2 cup Sugar

• 3/4 cup Butter – melted

• 1 tsp Vanilla Extract

• Custard

• 1-14oz can Sweetened Condensed Milk

• 1 Tbsp Lemon Zest – finely grated

• 1/3 cup Lemon Juice – Fresh Squeezed

• 2 Egg Yolks

• 1/2 tsp Lemon Extract

Directions

• Preheat oven to 350F and butter/grease an 8×8 baking dish.
• In a mixing bowl, whisk brown sugar, oats and flour until well blended and brown sugar is smooth. Add sugar, salt and baking soda and continue whisking until everything is well mixed.
• Mix vanilla into the melted butter then pour over the dry ingredients. Mix until dry ingredients are all moistened. Spoon half the mixture into the greased baking dish and press into the bottom creating an even layer. Bake for 15 minutes. then set aside until custard is ready.
• In another mixing bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour the custard over the warm crust. Spread into an even layer.
• Sprinkle the remaining crumb mixture over the top of the custard in a relatively even layer. Bake at 350F for 25 minutes. Remove from oven and allow to cool to room temperature. Once cool, cover and put in the fridge for at least 30 minutes. Cut into squares to serve. Keep leftovers covered in the fridge.

Recipe Video