Lemon Crumb Bars (Print Version)
# Ingredients:
→ Crust and Topping
01 -
1 ¼ cups all-purpose flour
02 -
1 ¼ cups old-fashioned rolled oats
03 -
½ teaspoon salt
04 -
½ teaspoon baking soda
05 -
½ cup granulated sugar
06 -
½ cup packed light brown sugar
07 -
¾ cup unsalted butter, melted
08 -
1 teaspoon vanilla extract
→ Lemon Filling
09 -
1 can (396g/14oz) sweetened condensed milk
10 -
2 tablespoons finely grated lemon zest
11 -
½ cup fresh lemon juice
12 -
2 large egg yolks
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking pan with baking spray.
02 -
In a large bowl, combine the flour, oats, salt, and baking soda.
03 -
Stir in the granulated sugar and brown sugar until evenly distributed.
04 -
Mix the melted butter and vanilla extract, then add them to the dry ingredients. Stir until well combined and crumbly.
05 -
Press half of the mixture firmly into the bottom of the prepared pan to create an even crust.
06 -
Bake for 15 minutes until slightly firm but not browned.
07 -
While the crust is baking, whisk together the condensed milk, lemon zest, lemon juice, and egg yolks until smooth and well combined.
08 -
Once the crust is done, pour the lemon filling over it. Sprinkle the remaining crumble mixture evenly over the top.
09 -
Bake for an additional 20–22 minutes, until the topping is lightly golden and the filling is just set.
10 -
Allow the bars to cool completely at room temperature, then refrigerate until firm, at least 2 hours.
11 -
For cleaner slices, chill the bars thoroughly or freeze briefly before cutting to prevent the filling from oozing.
# Notes:
01 -
For an extra treat, dip the bottom half of the frozen bars in melted white chocolate. Place them on a wax paper-lined baking sheet and refrigerate until set.