If you’re already a lover of all things lemon (like I am), I don’t need to convince you that these bars are a dream. Just skip on down to the recupe posted below. But if you’re not too keen on it, I’m going to tell you about the first time I made these bars. I had brought them to a friend’s party and a man I had never even met came up to me with one in hand. He was truly gushing, telling me he wanted to eat a whole tray and that he usually hates lemon! They are just that good.
When I bring them to farmer’s markets and festivals as a vendor, they surprise me every time by outselling even my salted chocolate chunk cookie! Seriously ya’ll, try these lemon cream bars ASAP!
Don’t get me wrong, I really like classic lemon bars. But these are something different entirely. You have a buttery, brown sugar & oat crust on the top and bottom that I could literally eat by the spoonful. In between? A sweet and super creamy layer of lemony goodness. The best part about these bars is that they don’t take any crazy ingredients and are quick to pull together.
The best tip I can give you for these bars is to let them chill in the refrigerator for a few hours before slicing. Not only does it make cutting & serving easier, but they actually taste better cold!
Lemon Cream Crumb Bars
- 8x8 or 9x9 inch pan
- 1 1/4 cup all-purpose flour
- 1 1/4 cup old fashioned rolled oats
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 tsp vanilla
- 14 oz sweetened condensed milk
- 2 Tbsp lemon zest
- 1/2 cup fresh lemon juice
- 2 egg yolks
Make the Crust
- Heat your oven to 350 F and line an 8x8 or 9x9 baking dish with parchment or foil.
- Whisk together flour, oats, salt, baking soda, granulated and brown sugar. Stir in melted butter and vanilla and combine well with a spoon.
- Press half of the mixture evenly into the bottom of your baking dish and bake for 15 minutes, until very lightly browned.
- In a separate bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice and egg yolks until smooth. Pour into pan over crumb crust and spread evenly.
- Crumble the remaining half of crust dough and evenly disperse on top. Bake for an additional 20-25 minutes, until golden brown on top.
- Remove from the oven and cool completely. Refrigerate for 1+ hours before slicing and serving.