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Delicious lemon crumb bars with a crumbly topping and zesty lemon flavor

Zesty Lemon Crumb Bars

Bright, tangy, and comforting, these lemon crumb bars blend a crispy, buttery crumble with a sweet-tart lemon filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American, Baked
Calories: 200
Ingredients Method Notes

Ingredients
  

Crumb Base
  • 1 cup All-purpose flour (or gluten-free all-purpose flour) Structure builder for the crumb.
  • 1 cup Rolled oats Recommended for chewiness.
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking soda
  • 1/2 cup Unsalted butter (melted, or coconut oil for dairy-free) Provides richness.
  • 1/2 cup Brown sugar (or coconut sugar for lower glycemic)
  • 1 teaspoon Vanilla extract Optional but recommended.
Lemon Filling
  • 1 can Sweetened condensed milk (best not substituted) Creates a custard-like layer.
  • 1/2 cup Sour cream (or Greek yogurt for lower-fat)
  • 1 large Egg yolk (or flax egg for vegan option)
  • 1/2 cup Lemon juice (freshly squeezed) Provides acidity.
  • 1 tablespoon Lemon zest Adds essential oils and aroma.

Method
 

Preparation
  1. Preheat the oven and prepare an 8x8-inch pan lined with parchment for easy removal.
  2. In a bowl, combine flour, rolled oats, salt, baking soda, brown sugar, melted butter, and vanilla until the mixture holds together when pressed.
  3. Press two-thirds of this mixture firmly into the prepared pan to form an even base.
Lemon Filling
  1. In a separate bowl, whisk sweetened condensed milk, sour cream, egg yolk, lemon juice, and lemon zest until smooth and homogeneous.
  2. Pour this creamy mixture over the pressed crust and spread it gently with a spatula.
Baking
  1. Crumble the reserved one-third of the crumb over the lemon layer, distributing evenly but leaving some texture.
  2. Bake at 350°F (175°C) for 22–28 minutes, or until the top is golden and the center is mostly set with a slight jiggle.
Cooling
  1. Remove from oven and let cool completely on a wire rack, then refrigerate for at least 2 hours to fully set before slicing into bars.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days. Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months.