Buttery, golden, and bursting with citrusy charm, Creamy Lemon Crumb Bars are the dessert you’ll crave long after the last bite. A rich lemon filling nestled in a tender oat crumb base? Irresistible.
With a texture that straddles lemon curd and cheesecake, these bars offer the perfect balance of sweet, tart, and creamy — plus just enough crunch to keep you coming back for more.
Bright Bites: The Star Ingredients in These Creamy Lemon Crumb Bars
- Old-fashioned rolled oats – Add heartiness and texture to the base and topping, creating that signature golden crumb.
- Unsalted butter (melted) – Binds the crust together and lends it a rich, toasty flavor.
- Sweetened condensed milk – The backbone of the filling, it adds sweetness and luscious creaminess.
- Fresh lemon juice – Brings zing and brightness, balancing the richness with tart citrus flavor.
- Lemon zest – Adds aromatic oils that enhance the lemon flavor beyond the juice alone.
- Egg yolks – Help thicken the filling, giving it a smooth, custard-like consistency.
How to Make Creamy Lemon Crumb Bars: A Sweet and Simple Overview
Start by combining flour, oats, leavening, and sugars in a large bowl, then stir in melted butter and vanilla to form a crumbly dough. Press half of this mixture into a baking pan and give it a brief bake to set the crust.
While that bakes, whisk together the condensed milk, lemon juice, zest, and egg yolks to form a vibrant, creamy filling. Once the crust is golden, pour the lemon mixture over the top and scatter the remaining crumb mixture evenly across the surface.
Bake again until the top is golden and the filling just set. Let the bars cool fully at room temperature, then refrigerate until chilled for clean slicing and maximum flavor payoff.
Tart Tips & Zesty Variations
To amplify the citrus factor, try swapping in a bit of orange or Meyer lemon juice for a slightly sweeter variation. For added texture, a handful of chopped toasted almonds or coconut in the crumb mix adds complexity.
Always chill the bars fully before slicing—this gives the filling time to firm up and delivers those picture-perfect edges. For a showstopping twist, dip the bottoms in melted white chocolate after freezing for a glossy, bakery-style finish.
Chill Out: How to Store Your Creamy Lemon Crumb Bars
Keep these bars refrigerated in an airtight container for up to five days—they get even better as they sit. For longer storage, freeze them individually on a parchment-lined tray, then transfer to a sealed bag. Thaw in the fridge overnight, or enjoy straight from the freezer for a firmer bite.
If reheating is needed (though they’re best cold), a few seconds in the microwave will soften them slightly—just enough to bring out that creamy lemon glow.
Lemon Crumb Bars
Ingredients
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter melted
- 1/2 cup light brown sugar packed
- 2 large egg yolks
- 1/2 cup fresh lemon juice
- 1 14 oz can sweetened condensed milk
- 1 1/4 cups old fashioned rolled oats
- 1 1/4 cups flour
Instructions
- Preheat the oven to 350°F and coat an 8×8-inch baking pan with baking spray. In a large bowl, combine the flour, oats, baking soda, and salt. Stir in the granulated sugar and brown sugar until well integrated. Blend in the vanilla extract and pour in the melted butter, mixing thoroughly until a cohesive crumble forms. Firmly press half of this crumb mixture into the base of the prepared pan and bake for 15 minutes. While the crust bakes, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks in a separate bowl until smooth. Once the crust is done, spread the lemon filling evenly over the baked layer. Crumble the remaining oat mixture over the top. Return the pan to the oven and bake for an additional 20 to 22 minutes, or until lightly golden. Allow the bars to cool entirely at room temperature, then transfer to the refrigerator to set. For cleaner slices, chill thoroughly or freeze before cutting. For an elevated presentation, freeze the bars, cut them, and dip the base in melted white chocolate. Arrange on a wax paper-lined baking sheet and keep refrigerated.
