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    Home » Recipes » Bars Brownies & Slices » Creamy Lemon Crumble Bars

    Creamy Lemon Crumble Bars

    Published: Jan 20, 2021 by Lucy · This post may contain affiliate links · 112 Comments

    Jump to Recipe
    Lemon crumble slice on a white dessert stand

    These Lemon Crumble Bars have a tangy, creamy lemon filling over an oat base with crunchy crumble on top. Refreshing and citrusy, they are absolutely delicious on their own or with a drizzle of custard or a scoop of ice cream.

    A close up of lemon crumble slice on a white dessert stand

    There is really almost nothing better than a lemon dessert, like my creamy lemon slice, lemon meringue pie, and ultimate baked lemon cheesecake.

    The tartness of lemon pairs perfectly with sugary sweetness, making this crunchy and creamy slice one of my all-time favourite treats.

    These creamy lemon bars are full of zesty lemon filling between crunchy crumble and a rolled oats base. They're sweet, citrusy, and delicious, either chilled or warm.

    Creamy Lemon Crumble Bars stacked on a plate

    Why You're Going To Love This Recipe

    1. Full of Lemon Flavour – The lemon juice and zest gives this a slice a bright, tangy flavour, and the dash of lemon extract takes it to the next level!
    2. Creamy & Crunchy – These creamy lemon bars have the best of both worlds with a crunchy topping and base, filled with creamy lemon in between.
    3. Most Popular Recipe - This simple slice has always been one of the most popular recipes on Bake Play Smile.

      Here's just a few 5 star reviews from my readers:

      "Delicious … thanks for the recipe! A huge hit with the Family!!! Will definitely be doing that one again!"
      "Delicious every time! A winning recipe thanks"
      "Oh my goodness! These are dangerously amazing! I can’t stop eating them."
    Pieces of lemon crumble slice on a white dessert stand

    What You Need

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    • plain flour – you can use all-purpose (plain) flour or substitute it for gluten-free all-purpose flour to make the bars gluten-free
    • rolled oats – you can use either rolled oats or quick oats for this recipe
    • salt
    • bicarbonate of soda – also called bi-carb soda or baking soda
    • raw sugar – use regular granulated sugar if you don't have raw
    • brown sugar
    • butter – unsalted and melted
    • vanilla extract
    • sweetened condensed milk 
    • lemon zest – finely grated from about 1 lemon
    • lemon juice – ⅓ cup, so you will need about 2 lemons
    • egg yolks
    • lemon extract – optional, but helps give an extra burst of lemon flavour
    Ingredients for lemon crumble bars in bowls on a counter

    How To Make Lemon Crumble Bars

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 – Make The Rolled Oats Base & Crumble

    Whisk together the flour, rolled oats, salt and bi-carb soda. Stir in the sugars and mix until they're smooth. Add the vanilla to the melted butter, then pour the mixture over the dry ingredients. Stir everything together until it's well-combined.

    Dry ingredients for lemon crumble slice in a glass bowl
    Ingredients for lemon crumble bar in a bowl mixed with a spoon
    Dry ingredients mixed in a bowl
    Butter and rolled oats mixed in a glass bowl
    Ingredients for lemon crumble bar base in a bowl

    Step 2 – Bake The Crust

    Pop half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in a preheated oven, then put aside whilst you make the filling.

    Rolled oat mixture pressed into a tin for lemon bar base.

    Step 3 – Make The Lemon Filling

    Whisk together the condensed milk, lemon zest and juice, egg yolks and lemon extract until well blended. Pour the mixture over crumb crust and spread into an even layer.

    Egg yolks and wet ingredients in a white bowl
    A whisk in a bowl full of eggs and lemon juice
    Lemon filling poured over the rolled oat base

    Step 3 – Top With The Crumble

    Sprinkle the remaining crumble mixture over the lemon layer. Bake again until the topping is lightly brown. Remove from the oven and allow to cool before covering and chilling in the fridge for at least 2 hours (preferably overnight). Once the slice is chilled, cut it into bars.

    Rolled oats crumble on the top of a creamy lemon crumble slice

    Recipe Tips & FAQ

    How do I cut my slice neatly?

    If you want really neat little squares, let the lemon crumble bars sit in the fridge overnight before you cut it. If you're not fussed with how it looks, then feel free to slice it after an hour or two, but, if you can, leave to chill overnight.

    Do I need to use lemon extract?

    No need at all! It intensifies the lemon flavor, but can absolutely be omitted for a more subtle flavour.

    How long can these bars be stored for?

    Store the creamy lemon crumble bars in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Allow to defrost in the fridge for a few hours before consuming.

    A pile of lemon crumble bars

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Creamy Lemon Crumble Bars

    These Lemon Crumble Bars have a tangy, creamy lemon filling over an oat base with crunchy crumble on top.
    5 from 37 votes
    Print Pin Rate
    Course: sweets
    Cuisine: Slices
    Prep Time: 10 minutes
    Cook Time: 38 minutes
    Chilling Time: 2 hours
    Total Time: 2 hours 48 minutes
    Servings: 16 serves
    Calories: 363kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 1 ¼ cups (155g) plain flour
    • 1 ¼ cups (110g) rolled oats
    • ½ tsp salt
    • ½ tsp bi-carb soda
    • ½ cup (100g) raw sugar
    • ½ cup (80g) brown sugar firmly packed
    • ¾ cup (170g) unsalted butter melted
    • 1 tsp vanilla extract , or vanilla essence
    • 395 g sweetened condensed milk
    • 1 tbsp lemon zest finely grated, approximately 1 lemon
    • ⅓ cup lemon juice approximately 2 lemons
    • 2 large egg yolks
    • ½ tsp lemon extract optional

    Instructions

    Conventional Method

    • Preheat oven to 170 degrees celsius (160 degrees if fan forced).
    • Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
    • In a large bowl, mix together flour, rolled oats, salt and bi-carb soda.
    • Add the raw sugar and brown sugar to the bowl and mix until combined.
    • Stir vanilla into melted butter and pour mixture over dry ingredients. Stir mixture until well combined.
    • Pop half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes.
    • Remove from oven and set aside (leave the oven turned on).
    • In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended.
    • Pour mixture over crumb crust in baking dish and spread in an even layer.
    • Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
    • Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
    • Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares.
    • Store in an airtight container in the refrigerator.

    Thermomix Method

    • Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
    • Melt the butter and vanilla in the Thermomix bowl for 3 minutes, 50 degrees, Speed 2.
    • Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
    • Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and set aside (leave the oven turned on).
    • Peel the zest (yellow part only) off a lemon using a grater or knife. Place the zest into the Thermomix bowl and grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
    • Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
    • Pour mixture over crumb crust in baking dish and spread in an even layer. Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
    • Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
    • Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares. Store in an airtight container in the refrigerator.

    Notes

    Lemon extract - this is entirely optional. It gives a more intense lemon flavour to the slice when used. 
    Storing & Freezing - Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Allow to defrost in the fridge for a few hours before consuming.

    Nutrition

    Calories: 363kcal | Carbohydrates: 55g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 150mg | Potassium: 198mg | Fiber: 2g | Sugar: 28g | Vitamin A: 375IU | Vitamin C: 3.1mg | Calcium: 95mg | Iron: 1.8mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Kate08

      October 09, 2022 at 3:12 pm

      5 stars
      Hi Lucy, thanks so much for yet another fabulous recipe ! It tastes extremely similar to your blueberry and lemon crumble and the ingredients are basically the same, except minus the blueberries . I’m still not sure which one is my favourite!

      Reply
      • Lucy

        October 09, 2022 at 4:35 pm

        Yes your are so right! This is the original recipe!

        Reply
    2. Kellen

      May 18, 2022 at 3:22 pm

      Can I use the whole eggs in the filling to make it a bit firmer?

      Reply
      • Lucy

        May 19, 2022 at 5:03 pm

        Hi Kellen, no I would not recommend this. Only the yolk is required.

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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