Creamy Lemon Crumb Bars are thick and gooey lemon bars with a creamy lemon center and a delicious crumb topping!
Are you a lemon lover? Whether you are or aren’t, I bet you will love these Creamy Lemon Crumb Bars! They’re not as tart tasting as regular lemon bars–just perfectly sweet and creamy and the crumb topping is the deal maker!
When my son turned one I was soo excited to give him peanut butter for the first time. Some of my favorite desserts are made with peanut butter, like the World’s Best Peanut Butter Bars. So, when his first birthday rolled around I made him a cute little crepe with a spread of peanut butter on it, for breakfast.
After about 5 minutes of eating he broke out into a huge rash and hives. I was scared to death! Turns out, he’s allergic to peanuts!! I don’t even give him sweets yet, but it broke my heart that he will never be able to enjoy a snickers, the World’s Best Peanut Butter Bars, etc.
So what does that have to do with these lemon bars? I’ve got to get even more creative with my desserts! I want some amazing, peanut-free, desserts in my arsenal for future years, that my kids will all love! And you’d be crazy not to love these Cream Lemon Crumb Bars!
CONSIDER TRYING THESE POPULAR DESSERTS:
- S’more Cookie Bars
- Toffee Chocolate Chip Bars
- The BEST Mint Brownies
- Sugar Cookie Bars
- Best Ever Peanut Butter Bars
- 1 1/4 cups all-purpose flour
- 1 1/4 cups old-fashioned rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 3/4 cup butter , melted
- 1 teaspoon vanilla extract
- 14 ounce can sweetened condensed milk
- 1 heaping Tablespoon lemon zest , finely grated
- 1/3 cup fresh lemon juice
- 2 large egg yolks
Preheat oven to 350 degrees F.
In a medium mixing bowl stir together flour, rolled oats, salt, baking soda, sugar and brown sugar until no clumps remain.
Add vanilla to melted butter and stir until smooth. Add melted butter mixture to the dry ingredients and mix with a spoon until moistened.
Sprinkle half of this crumb mixture into the bottom of a greased, 8 x 8'' baking dish and gently press it into an even layer.
Bake for 15 minutes. Remove from oven and set aside (but keep the oven on! We're not done baking yet 🙂
In a mixing bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks.
Pour mixture over crumb crust in baking pan and spread into an even layer. Sprinkle the remaining crumb mixture evenly over the top.
Bake for 23 - 25 minutes or until lightly golden. Remove from oven and allow to cool completely.
Once cool, cover and refrigerate until ready to eat. (These store well refrigerated overnight, if you want to make them in advance!)
Adapted from Cooking Classy
Have you tried this recipe?!
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