Lemon Creme Crumb Bars

Close up image of a lemon crumb oat bar.

The recipe for these fabulous treats comes from Jaclyn on Cooking Classy. She describes the Lemon Creme Crumb Bars as "completely irresistible" and I have found this to be true. I made these a couple of weeks ago on a rainy afternoon and it was the perfect comfort dessert. As I am writing this, I am resisting the urge to get into my car and drive to the nearest shop to buy the missing ingredients. Then again, I may do just that when I finish. 

I loved them. How could you not love a sweet, crunchy and lemony bar? The recipe calls for lemon extract which I didn't have and felt the bars could have had that little bit more flavour. As for the Irish way, a dark and bitter cup of tea can never go amiss with this sweetness overdose. We couldn't wait a whole hour to chill the baked goods. We ate them still slightly warm and they hit all the right spots.

Bird's eye view of an oat tray bake with a creamy lemon filling.

Lemon Creme Crumb Bars Recipe

Recipe adapted from Cooking Classy
Makes 16 small bars

Crumb Crust:
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups old fashioned rolled oats
  • 1/2 tsp
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 3/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
Lemon Filling:
  • 1 (14 oz) can sweetened condensed milk
  • 1 Tbsp finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 2 large egg yolks
  • 1/2 tsp lemon extract
  1. Preheat oven to 350° F. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain. Stir vanilla into melted butter and pour mixture over dry ingredients.
  2. Using a spoon, stir mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350°F).
  3. In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture.
  4. Bake in preheated oven 23 - 26 minutes until lightly golden. Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes - 1 hour, then remove and cut into squares. Store in airtight container in refrigerator.
Make them and rejoice in lemon heaven!

A lemon creme filling surrounded by a crumb oat crust.

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