I think I’m in heaven with these Lemon Cream Crumb Bars. I’m a big citrus fan—if you’ve seen my other posts, you’ll know I often bake with limes, grapefruit and other bright flavors. These bars satisfy that citrus craving with a buttery, crumbly topping and a smooth lemon cream filling.
My muffins usually have streusel, so I love anything with crumbs—lots of them! These bars are crumbly, creamy and dreamy. They bake up with a golden oat-and-brown-sugar crust and a tangy lemon layer that sets into a luscious filling. This recipe is definitely a keeper.
Lemon Cream Crumb Bars
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Ingredients
- ½ cup (113 g) butter, slightly softened
- 1 cup (200 g) light brown sugar, gently packed
- 1 ⅓ cup (160 g) all-purpose flour, (stir, spoon & level)
- ½ tsp salt
- 1 tsp baking powder
- 1 cup (80) quick oats
- 14 oz (396 g) can sweetened condensed milk
- ½ cup (118 ml) lemon juice
- Zest of 1 lemon
Instructions
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Preheat the oven to 350°F. In a mixing bowl, cream the softened butter and brown sugar until light and smooth.
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Sift together the flour, salt, and baking powder.
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Stir the quick oats into the flour mixture, then add that to the butter and sugar. Combine thoroughly, making sure there are no large bits of butter.
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Press about half to three-quarters of the crumb mixture into the bottom of an 8×11-inch pan (not a 9×13). There is a lot of crumb topping, so pressing more on the bottom helps keep the top manageable.
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Whisk together the sweetened condensed milk, lemon juice and lemon zest. Spread this lemon mixture evenly over the pressed crumb layer.
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Knead the remaining crumb mixture with your hands and sprinkle it loosely over the lemon layer. Do not press the top crumbs down, or they may disturb the filling.
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Bake for 20–25 minutes, or until the top turns golden brown. Let the pan rest for about 30 minutes before cutting. These bars are especially delicious chilled from the refrigerator.
Notes
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*Recipe adapted from Pioneer Woman.