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.
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.
Why You're Going To Love This Recipe
- 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!
- Creamy & Crunchy - These creamy lemon bars have the best of both worlds with a crunchy topping and base, filled with creamy lemon in between.
- 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."
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
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.
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.
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.
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.
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.
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Creamy Lemon Crumble Bars
Ingredients
- 1 ¼ cups (155g) plain flour
- 1 ¼ cups (110g) rolled oats
- ½ teaspoon salt
- ½ teaspoon bi-carb soda
- ½ cup (100g) raw sugar
- ½ cup (80g) brown sugar firmly packed
- ¾ cup (170g) unsalted butter melted
- 1 teaspoon vanilla extract , or vanilla essence
- 395 g sweetened condensed milk
- 1 tablespoon lemon zest finely grated, approximately 1 lemon
- ⅓ cup lemon juice approximately 2 lemons
- 2 large egg yolks
- ½ teaspoon 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.
Alicia says
Hi, just wondering if I could put 2 whole eggs in instead of just the egg yolks? I never know what to do with the egg whites and would rather not waste if possible..
Bake Play Smile says
Hi Alicia,
I find that it's best to stick to the 2 egg yolks as it gives the best result, however, you could use the 2 whole eggs if you prefer.
🙂
Barb says
Hi Lucy, What size pan is 17X28cm? I don't know what cm is in inches. same with 395g, don't know what that is in teaspoon/tablespoon or cup size either. I like that you did put the other ingredients in cup measurements. Makes it easier for us that don't use g measurements. This sounds so delish I have to make it soon!
Bake Play Smile says
Hi Barb,
I've included some converters for you below:
http://www.metric-conversions.org/length/centimeters-to-inches.htm
http://www.convertunits.com/from/grams/to/cups
🙂
Karen says
I made this slice and my whole family thought it was great. I used brown sugar instead of raw sugar, zest of 2 lemons to get a whole tablespoon (plus I love lemon) and accidentally left out the egg yolks (but it didn't seem to matter). Even hubby couldn't wait for it to cool 2-3 hours. Will definitely make it again.
Bake Play Smile says
Fantastic!!!!
A says
Made these today! What a treat!!!! For raw sugar I used Demerara sugar, and used soft brown (dark) for the packed sugar. I also used both lemons and limes for the zest and juice (I love limes!) and it has turned out perfectly. Thank you so much! I'm not an instinctive baker and my cakes are always dire- this is the most successful thing I have ever baked, and it's way better than the ones in Starbucks!!!! X
rhona liddle says
hi there. lovely recipe and i've subscribed to your site. what is raw sugar please? i know around the globe we all often refer to various things differently but i'm in u.k and dont know what it is. i've got all kinds of sugar here in my pantry but no idea which one to use for the raw sugar bit. will granulated (what you'd put in tea or coffee) or caster (finer than granulated and used mostly for baking, comes in white and slightly beigey golden colour) or demerarer which is brown/golden quite grainy and light soft muscavado and dark muscavado. i'm using half and half of the muscavados for the compacted sugar bit you speak of as they're both compacted and i didnt know whether you meant light or dark so hence mixed, but really desperate to know what raw sugar is. oh i also have natural palm sugar blocks which might be classed as palm sugar? i use them in curries a lot. please help. thanks so much for your time. x
Bake Play Smile says
Hi there, raw sugar is a large granulated sugar. If you can't find it you can use caster sugar or white sugar instead. Xx