These gorgeously simple lemon cream crumble bars have a sharp yet creamy lemon filling surrounded by gloriously golden crunchy oat goodness! What’s not to like?!
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Lemon Cream Crumble Bars Recipe – Step by Step Picture Recipe
Here is what you will need to make 16 bars.
Ingredients
- 125g Plain Flour
- 90g Rolled Oats
- 50g Soft Light Brown Sugar
- 1/2 tsp Bicarbonate of Soda
- Pinch of Salt
- 140g Unsalted Butter, Cold
- 1 x 397g Tin of Condensed Milk
- Zest and Juice of 2 Lemons
Essential Equipment
- 20cm (8″) Baking Tin
- Mixing Bowl
Instructions
First, preheat your oven to 190°C/Fan 180°C/374ºF and lightly grease and line the base and sides of your baking tin.
Then sift the flour into a large bowl. Add in the oats, light brown sugar, bicarbonate of soda and salt and give it a mix. Cube up the butter and rub into the flour mix with the tips of your fingers until it forms a crumbly dough.
Press half the mixture into the prepared baking tin and press in firmly with the back of a metal spoon or your fingers.
Place it into the oven to bake for 10 minutes. Pop the remaining crumble mixture into the fridge to keep cold.
Meanwhile, let’s make the filling. If you haven’t already, finely grate the zest of both lemons then juice them.
Pour the tin of condensed milk into a large bowl and add the lemon zest and juice. Give it a really good stir until everything is nicely combined.
After the 10 minutes is up, remove the tin from the oven.
While it is still hot, pour over the lemon filling and smooth out evenly.
Now scatter the remaining chilled crumble evenly over the top. Press gently but firmly all over.
Pop into the oven to bake for a further 25 minutes until golden.
Allow to cool in the tin for 15-20 minutes then remove and allow to come to room temperature on a wire rack. Once cooled, pop into the fridge for at least an hour before slicing into 16 bars.
Store in an airtight container at room temperature and consume within 5-7 days.
These Lemon Cream Crumble Bars are AMAZING! Possibly my favourite bars recipe to date. I love oats, I love lemon and the creamy condensed milk? Brings it all together beautifully. These are absolutely wonderful, you need to try them for yourself!
Delicious Lemon Cream Crumble Bars - Printable Recipe
Sharp and tangy yet superbly creamy, these lemon cream crumble bars are a wonderful weekend bake!
Ingredients
- 125g Plain Flour
- 90g Rolled Oats
- 50g Soft Light Brown Sugar
- 1/2 tsp Bicarbonate of Soda
- Pinch of Salt
- 140g Unsalted Butter, cold and cubed
- 1 x 397g Tin of Condensed Milk
- Zest and Juice of 2 Lemons
Essential Equipment
- 20cm (8″) Baking Tin
- Mixing Bowl
Instructions
- Grease and line your tin and preheat the oven to 190°C/Fan 180°C/374ºF. Weigh the flour, oats, sugar, bicarb and salt into a bowl then add the cubed butter.
- Rub together between your forefingers and thumbs until it forms a crumble. There should be no large pieces of butter left.
- Press half the mixture firmly into the base of your lined tin and refrigerate the remainder. Bake for 10 mins.
- Meanwhile, beat together the condensed milk, lemon zest and lemon juice until evenly blended.
- When the 10 mins baking time is up, remove from the oven and smooth over the lemon filling.
- Scatter over the remaining oat mixture and press in gently but firmly.
- Bake for 25 mins until golden on top. Cool in the tin for 20 mins, then remove and cool completely on a wire rack. Once cool, refrigerate for 1 hour before slicing.
Notes
Store in an airtight container at room temperature and consume within 5-7 days.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 215Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 51mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 4g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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Sam
Thursday 23rd of September 2021
Made these yesterday and I was not disappointed. Had to work out the recipe quantities for a 26cmx35cm tin but once I’d done that it was simple. They were very delicious and a definite keeper! Thanks for the recipe, it will become a firm favourite I’m sure 😊
Emma
Thursday 23rd of September 2021
Awww I’m SO happy you love this recipe Sam!! Thank you for sharing this with me, you’ve made my day :) Emma x
Dawn
Friday 14th of May 2021
I don't do social media but I see so many of your recipes I'd ,love to try if I could print a physical copy of the recipe. Am I missing something, like a print icon? Please advise. Thanks in advance.
Emma
Saturday 15th of May 2021
Hi Dawn. You weren't missing anything! I only introduced printable recipe cards a couple of years ago - I've been blogging for over 10 years. As you can imagine there's a bit of a back log to catch up on and there's only little old me to it haha. I've just updated this recipe to include one, so if you take another look, you should be able to print it out :) Emma x
jane
Monday 8th of March 2021
can you freeze this lemon crumble bar
Emma
Tuesday 9th of March 2021
Hi Jane. I've not frozen these before so I'm really not sure. Maybe give it a go with one or two bars and see? If you do try it I'd LOVE to hear back and see if it worked? Sorry I couldn't be more help, Emma x
Rae
Friday 26th of June 2020
I want to make this recipe what is condensed milk. Is it like the eagle brand sweet, or like carnation evaporated. Please let me know.
Emma
Saturday 27th of June 2020
Hi Rae. I’m not sure what ‘Eagle Brand’ is (not sure we have that here in the UK). Sweetened condensed milk is a very thick and sweet milky liquid. Don’t use evaporated as that is WAY too thin. Emma x
Karly
Monday 23rd of January 2017
Wowza, these look stinking delicious. Like, lemon bar meets blondie meets heaven, amirite!? Definitely going to the top op my to-do list for the week.
Miss KitchenMason
Monday 23rd of January 2017
Aww yay! So glad you love the recipe Karly! You'll have to let me know how you get on when you make them :)