If you love desserts that balance sweet and tangy flavors, these Crunchy Lemon Bars are a must-try. With a buttery oat crust, a creamy lemon filling, and just the right amount of crumble on top, they’re both refreshing and satisfying. These bars are wonderful for spring gatherings, afternoon coffee breaks, or as a bright addition to a dessert table.
Why You’ll Love This Recipe
- Perfect flavor balance – Sweet condensed milk softens the sharpness of lemon.
- Great texture – A crunchy oat base pairs beautifully with a creamy lemon filling.
- Easy to make – Simple steps with pantry-friendly ingredients.
- Versatile treat – Ideal for parties, picnics, or make-ahead desserts.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ¼ cups old-fashioned oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 2 large egg yolks
Instructions
- Prepare the pan
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan with nonstick spray. - Make the crust
In a large bowl, combine flour, oats, salt, and baking soda. Stir in both sugars. Add melted butter and vanilla, mixing until crumbly. - Bake the base
Press half of the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes. - Mix the lemon filling
In a separate bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth. - Assemble the bars
Pour the lemon filling over the baked crust. Sprinkle the remaining crumble mixture evenly on top. - Bake again
Return the pan to the oven and bake for 20–22 minutes, until golden on top. - Cool and set
Let the bars cool completely, then refrigerate until firm. For neat slices, chill thoroughly or freeze briefly before cutting. - Optional finishing touch
For an extra indulgence, dip the base of frozen bars in melted white chocolate and let set on wax paper before serving.
Tips for Success
- Use fresh lemons for the best flavor—bottled juice won’t deliver the same brightness.
- Don’t skip chilling—this step ensures clean slices and the perfect firm texture.
- Double the recipe for a larger batch, baking in a 9×13-inch pan instead.
Serving & Storage
- Serve chilled or at room temperature with a dusting of powdered sugar.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months; thaw overnight in the fridge before serving.