Creamy Lemon Crumble Bars (most popular recipe!)

If you love lemons, then you’re going to LOVE these Creamy Lemon Crumble Bars with an oaty base, creamy lemon filling and crunchy crumble on top!

I don’t usually like to play favourites, but this time I’m going to! This is by far one of my favourite recipes of all time. It’s no secret that I love lemons (I was one of those weird kids who would happily suck on a lemon… so strange!). And I’ve always loved making Lemon and Coconut Slice, but sometimes it’s nice to have a little change. A lemony change, if you will.

Creamy Lemon Crumble Bars

In a delicious little sugar-filled world, these Lemon Crumble Bars are the bomb. They have a beautiful oaty base, the most amazing creamy lemon centre and a crunchy crumble topping. Does it get any better than that!?

Creamy Lemon Crumble Bars

The best thing about these bars is that as they cook, the lemony centre becomes almost the same kind of texture as a baked cheesecake (and do not even get me started on my love of cheesecake!).

Creamy Lemon Crumble Bars

This Creamy Lemon Crumble Bar is absolutely perfect on it’s own… or you could go totally wild and serve it warm with a drizzle of custard or a scoop of ice cream. I personally prefer the wild option!

Creamy Lemon Crumble Bars

Can I give you a little tip? If you want really neat little squares, then you need to let the slice 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 please, please, if you can, leave it in the fridge overnight. There’s nothing better than a neatly cut slice (sorry, that’s my OCD coming out!).

Creamy Lemon Crumble Bars

So there you have it – my new favourite recipe! Move over Lemon and Coconut Slice, I have a brand new bestie!

Creamy Lemon Crumble Bars

Creamy Lemon Crumble Bars

Creamy Lemon Crumble Bars

These Creamy Lemon Crumble Bars are perfect on their own for morning or afternoon tea.... or warm it up, smother in ice-cream and voila, you have an amazing dessert!!
4.78 from 9 votes
Print Pin Rate
Course: sweets
Cuisine: Slices
Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Servings: 16 serves
Calories: 363kcal

Ingredients

  • 1 1/4 cups (155g) plain flour
  • 1 1/4 cups (110g) rolled oats
  • 1/2 tsp salt
  • 1/2 tsp bi-carb soda
  • 1/2 cup (100g) raw sugar
  • 1/2 cup (80g) brown sugar packed
  • 3/4 cup (170g) unsalted butter melted
  • 1 tsp vanilla extract
  • 395 g sweetened condensed milk
  • 1 tbsp lemon zest finely grated , approximately 1 lemon
  • 1/3 cup lemon juice
  • 2 large egg yolks
  • 1/2 tsp lemon extract optional

Instructions

Conventional Method

  • Preheat oven to 170 degrees celsius (160 degrees if fan forced).
  • Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
  • In a large bowl, whisk together flour, rolled oats, salt and bi-carb soda.
  • Stir in the raw sugar and brown sugar and mix until smooth.
  • 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 put 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 into an even layer.
  • Sprinkle the remaining crumble mixture 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 take it out and cut into squares.
  • Store in airtight container in refrigerator.

Thermomix Method

  • Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17X28cm slice tray with baking paper, allowing the edges to overhang.
  • Melt the butter and vanilla in the Thermomix bowl for 3 minutes, Speed 2, 50 degrees.
  • 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 put aside (leave the oven turned on).
  • Place the zest of 1 lemon into the Thermomix bowl. 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 into an even layer. Sprinkle the remaining crumble mixture 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 take it out and cut into squares. Store in airtight container in refrigerator.

Notes

The lemon extract is optional - it gives a stronger lemon flavour to the slice. 

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!

Creamy Lemon Crumble Bars

 

 

80 thoughts on “Creamy Lemon Crumble Bars (most popular recipe!)”

  1. Cathy says:

    Hi Lucy,
    What a fantastic recipe! So easy to make (even with a 5month old in the house!) and it got rave reviews when I brought it to morning tea! I especially love how the top and bottom layers are the same thing but look so different- it definitely has a very favourable ‘effort to kudos ratio’!
    As I have a very laden lemon tree and no lemon extract, I just upped the zest and juice slightly (I used 3 lemons).
    I’ve no doubt I’ll be making this again in the future!

    1. Bake Play Smile says:

      That is FANTASTIC! I’m so glad you enjoyed it! It’s definitely a fave here too xxx

  2. Fanny Stafford says:

    The Crumble mixture came out quite solid more like flapjack. It was fine for the base but tricky to put over the top.I used Demerara and soft brown sugar as I am in the UK. Would that have made it more solid?

  3. Ali says:

    Hi Lucy,
    I made this in the thermomix…delicious. Just wondering how I can print the thermie option when printing the recipe?
    Thanks

    1. Bake Play Smile says:

      Hi Ali, thank you! I’m so thrilled you liked them! Unfortunately, the older recipes on my site only have the option of printing the conventional method (you can print both the conventional and Thermomix recipes in all of the newer recipes). xx

  4. Natalie says:

    Just made these for the first time – super easy and delicious! I used lime instead of lemon and added the pulp of a passionfruit to the filling, and 1/4 cup coconut to the base/topping mix – a lovely tropical treat!

    1. Bake Play Smile says:

      Oh that’s SUCH a great idea!! I’ll have to do that! xx

  5. Lynne says:

    I also used lime juice and zest instead of lemon. Upped the juice quantity to two thirds of a cup, used a can of reduced sugar condensed milk and halved the amount of raw and brown sugar in the base. It was delicious and I could almost convince myself that it was healthy!

    1. Lucy Mathieson says:

      Perfect!!! YUM!

Leave a Reply

Your email address will not be published. Required fields are marked *