There’s something magical about sharing a sweet treat that makes people light up—and these Lemon Crumb Bars have done just that in my kitchen. Thank you for being here, for craving fresh flavors, and for trusting me to bring a little brightness into your day through food. Whether you’re looking for a refreshing dessert for spring, a picnic-ready bar, or just a lemony bite of joy with your afternoon tea—this recipe is about to become your go-to.
I promised you versatile, and here’s proof! These crumb bars strike the perfect balance: a buttery oat base, a luscious lemon filling that zings with flavor, and a golden, crisp crumble top. Honestly, the smell when this is in the oven is incredible!!
Ingredients
For the Crumb Layers:
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1 ¼ cups all-purpose flour
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1 ¼ cups old-fashioned rolled oats
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½ teaspoon salt
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½ teaspoon baking soda
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½ cup granulated sugar
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½ cup packed light brown sugar
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¾ cup unsalted butter, melted
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1 teaspoon vanilla extract
For the Lemon Filling:
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1 (14 oz) can sweetened condensed milk
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2 tablespoons finely grated lemon zest
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½ cup fresh lemon juice
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2 large egg yolks
How to Make Lemon Crumb Bars
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Prep the pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. A light mist of baking spray works beautifully here.
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Mix the dry base: In a large bowl, combine flour, oats, salt, and baking soda. Stir in both sugars.
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Add wet ingredients: Mix in the melted butter and vanilla extract until the mixture becomes crumbly and well-combined.
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Form the crust: Press half of the oat mixture into the prepared pan, forming a firm, even layer. Bake for 15 minutes.
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Make the filling: While the base bakes, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth and glossy.
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Layer and bake again: Pour the lemon filling over the warm crust. Sprinkle the remaining oat mixture evenly on top. Return to the oven and bake for another 20–22 minutes, until the top is lightly golden.
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Cool and chill: Let cool completely, then refrigerate until fully set. For the cleanest slices, chill well or freeze briefly before cutting.
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Optional magic: Dip the bottom of the frozen bars in melted white chocolate. Lay them on wax paper and pop them in the fridge until that dreamy white chocolate firms up. Pure indulgence!
Helpful Tips
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Zest first! Always zest your lemons before juicing—trust me, it’s so much easier.
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Press gently: When topping with the remaining crumble, don’t pack it down too much—those little nooks make for perfect golden bits.
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Chill time is key: These bars are even better once they’ve had time to chill and the flavors meld.
Substitutions & Variations
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No oats? Use an extra ½ cup of flour in place of the oats for a smoother crust.
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Add a twist: Want a tropical twist? Stir ½ cup of shredded coconut into the crust mixture for a sunny, island-inspired vibe.
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Lime or orange: Try lime zest and juice for a tangier variation, or orange for something sweeter.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! These bars are actually better the next day. Store in the fridge and serve chilled.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor and brightness, but bottled will work in a pinch.
Do they freeze well?
Yes! These freeze beautifully. Just wrap them tightly and store in an airtight container for up to 2 months.
Storage Instructions
Store your Lemon Crumb Bars in an airtight container in the fridge for up to 5 days. If you’re not eating them right away, freezing is a great option. They taste amazing straight from the freezer on a hot day!
More Sweet & Zesty Treats
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Pumpkin Pie Crumble Bars – A Perfect Fall Dessert You’ll LoveBlueberry Lemon Muffins
These Lemon Crumb Bars are anything but boring!! I’m still kicking myself for not having shot the look on everyone’s face when they tried them. Let me know how yours turn out—tag me in your pics, and don’t be shy about trying that white chocolate dip.
Print
Zesty Lemon Crumb Bars That Taste Like Sunshine
- Total Time: 50 minutes
- Yield: 6 generous bars or 9 smaller squares 1x
Description
These Lemon Crumb Bars are like sunshine in dessert form! A buttery oat crust holds a tangy, creamy lemon filling, topped with a golden crumble that bakes up crisp and irresistible. They’re easy, bright, and bursting with citrus flavor—perfect for spring gatherings, picnics, or just when you need a sweet pick-me-up!
Ingredients
Crust & Crumble Topping:
1 ¼ cups all-purpose flour
1 ¼ cups old-fashioned rolled oats
½ teaspoon salt
½ teaspoon baking soda
½ cup granulated sugar
½ cup packed light brown sugar
¾ cup unsalted butter, melted
1 teaspoon vanilla extract
Lemon Filling:
1 (14 oz) can sweetened condensed milk
2 tablespoons finely grated lemon zest
½ cup fresh lemon juice
2 large egg yolks
Instructions
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Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan with baking spray.
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In a large bowl, combine flour, oats, salt, and baking soda. Stir in both sugars.
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Add melted butter and vanilla extract; mix until crumbly.
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Press half the mixture into the pan. Bake for 15 minutes.
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In another bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, and egg yolks.
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Pour filling over the warm crust. Crumble the remaining oat mixture on top.
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Bake an additional 20–22 minutes, until golden.
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Cool completely, then refrigerate until firm. For cleaner slices, chill well or freeze briefly before cutting.
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Optional: Dip frozen bars in melted white chocolate and refrigerate until set.
Notes
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Fresh lemon juice is best—its brightness really makes these bars pop.
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For extra indulgence, don’t skip the white chocolate dip!
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These bars freeze beautifully and taste amazing straight from the freezer on warm days.
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You can swap lemon with lime or orange for a fun twist!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 410
- Sugar: 33g
- Protein: 5g
- Cholesterol: 95mg