Easy Lemon Crumb Bars

4.5 from 4 votes

Posted July 26, 2021Last Updated October 25, 2024

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With an oatmeal shortbread crust, a creamy lemon filling, and a crumb topping, these sweet and tart lemon bars are the perfect easy dessert for any occasion.

Everyone in my family–including me–loves lemon desserts, so I knew these Easy Lemon Crumb Bars were going to be a huge hit. I was not disappointed!

A few of my kids actually prefer lemon desserts over chocolate (that’s definitely not me), so I’m always looking for tart and tasty lemon-inspired desserts to try.

Even my husband, who always raves about my traditional lemon bars, said he likes these even more! I think I might agree.

I traditionally expect an oatmeal crumb bar like this to have a a jam or berry filling, but let me tell you, the lemon filling is brilliant.

It’s smooth and creamy (thanks to a dash of heavy cream), with the perfect balance of sweet and tart flavors. And these bars couldn’t be any easier to put together.

And it’s a good thing they’re easy, because my family devoured the entire pan in less than 24 hours. Of course, if you don’t have a houseful of hungry boys, you could always half the recipe.

Although I’d just go ahead and make a big pan, because these bars can be kept in the refrigerator for 3-4 days, and they’re the perfect treat for sharing with friends, neighbors and coworkers.

I highly recommend fresh lemon juice, since you need lemons for the zest anyway. But in a pinch, bottled lemon juice will work too.

Just be sure to give these lemon bars at least four hours to firm up in the refrigerator before you slice them. If you can wait that long!

We’ll definitely be making these Easy Lemon Crumb Bars at our house over and over again. I hope you love them as much as my family does.

Be sure to save this recipe for Easy Lemon Crumb Bars to your favorite Pinterest board for later.

Tips for Choosing and Storing Lemons

Appearance: Look for lemons that are heavy for their size and have skin that is smooth, thin and firm. Medium and large lemons, are usually juicier than small lemons.

Lemons that are soft, spongy, or have wrinkled and have bumpy skin will be less juicy.

Storing: You can store lemons at room temperature–preferably out of direct sunlight–for up to one week. They will keep in the refrigerator for up to 3 weeks.

Lemon zest can be frozen in a plastic container or bag to use later. You can even freeze whole lemons to juice later. Just be sure to thaw them a few hours before using them, or microwave them for about 30 seconds.

Here’s what you’ll need to make Easy Lemon Crumb Bars

Sweetened condensed milk
Lemons
Heavy cream
Vanilla
Salt
Flour
Rolled oats
Brown sugar
White sugar
Baking soda
Butter

Easy Lemon Crumb Bars

With an oatmeal shortbread crust, a creamy lemon filling, and a crumb topping, these sweet and tart lemon bars are the perfect easy dessert for any occasion.

4.50 from 4 votes

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Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 16 servings

Calories: 240kcal

Author: Danelle

Ingredients

For the filling

2 14 oz. cans sweetened condensed milk
1/2 cup lemon juice
3 tablespoons heavy cream
1 tablespoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt

For the crust and topping

2 cups flour
1 1/2 cups rolled oats not quick oats
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter room temperature

Instructions

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking pan and line with parchment paper
In a large bowl, whisk together the ingredients for the filling until smooth. Set aside.
With an electric mixer or stand mixer, combine the flour, oats, sugars, baking soda and salt until just combined.
Cut the butter into 1-inch pieces and mix in on medium speed until crumbly.
Press half of the crust mixture into the bottom of the prepared pan. Bake for 8-10 minutes.
Remove the pan from the oven and pour the filling mixture over the warm crust in an even layer. Sprinkle the remaining crust mixture evenly over the filling.
Return to the oven and bake for an additional 15-20 minutes, or until the filling is set and the topping is light golden brown.
Cool lemon bars on a wire rack, then transfer to the refrigerator for at least 4 hours to cool and set completely before cutting and serving. Store uneaten bars in the refrigerator.