If you love lemons and crumbles, you will love these Lemon Crumble Bars. All you need are 10 simple ingredients which you probably have at home anyway. The crust and topping (crumble) are made from the same mix, so preparation is super quick and easy.
The result is delightful, as these bars taste super lemony. They are creamy and crumbly, but also soft and crisp. No other bars I’ve made have this much flavor and texture. Simply awesome.
Tools & Equipment
- 20cm/8-inch square pan
- Lemon squeezer
- Medium bowl
- Parchment paper
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Larger Batch: You can double the recipe and bake in a 23x33cm/9×13-inch pan. Make sure to increase the pre-baking time of the crust to 16-18 minutes and the baking time after adding the filling and topping to 30-35 minutes, or until the edges are lightly browned and look set.
Sweetened Condensed Milk: Please make sure that you use sweetened condensed milk and not regular condensed milk. Use sweetened condensed milk with full fat content and not a fat-free version, because then the filling will not set.
Lemon Juice: I like to use the juice from fresh lemons instead of using bottled lemon juice. In my opinion, you can taste the difference.
Ingredients for Lemon Crumble Bars
Directions – How to Make Lemon Crumble Bars
Make the Crust & Topping
Preheat the oven to 180°C/350°F. Line a 20cm/8-inch square baking pan with parchment paper, leaving an overhang on all sides. In the bowl of a stand mixer beat butter and brown sugar on medium-high until light and creamy, for about 1 minute. Add vanilla and beat on medium until well mixed, for about 30 seconds.
Add flour, baking powder, salt, and oats and beat on medium until well combined, for about 2 minutes. Scrape down the sides and bottom of the bowl. The mixture will appear dry and crumbly. Press a little more than half of the crumble mixture onto the bottom of the prepared baking pan. Bake for 12 minutes.
Make the Filling
In a medium bowl, whisk together sweetened condensed milk, fresh lemon juice and lemon zest. The mixture should be thick. Pour the filling onto the hot pre-baked crust and spread evenly with a silicone spatula.
Sprinkle the remaining crumble mix on top. Return the pan to the oven and bake for 22-25 minutes, until the edges are lightly browned and look set. Remove from the oven and place the pan on a wire rack to cool completely. Use the overhanging parchment paper to lift out the bars. Cut into squares.
Storing and Freezing Instructions
Storage: Cover leftover bars and keep at room temperature for up to 2 days or in the fridge for up to 1 week.
Freezing Instructions: Freeze cut bars in individual layers between parchment paper in an airtight container for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
My Summary for Lemon Crumble Bars
Difficulty: Simple.
Taste & Texture: These lemon crumble bars are extra creamy, crumbly and refreshing. The crust and the crumbles are made of the same simple “dough” with a delightful lemon filling in between.
Time: Making the dough (crust and crumble) takes about 20 minutes. The crust is pre-baked for 12 minutes. The preparation of the lemon filling takes about 10 minutes. After that the lemon bars are baked for 22-25 minutes. Cool the finished bars for about 1 hour.
More “BAR” Recipes
- Caramel Vanilla Cake Bars
- Lemon Bars
- Peach Swirl Cheesecake Bars
- Peanut Butter Protein Bars
- Twix Bars
