Creamy, crumbly, and refreshing, these Oatmeal sliced lemon It comes with a simple crumb crust and a 2-component lemon filling. If you love lemon bars but are looking for more texture, you won’t regret making a batch!
I originally published these lemon crumble bars in 2012. When making them a decade ago, I used store-bought cookie mix for the crust and the topping. While the cookie mix creates a quick and useful shortcut, I prefer these crumb bars from scratch…and I think you will too!
Today I show you Homemade variation I promise you it’s almost as easy. Oatmeal and Lemon Crumb bars have a way of not taking them out of the kitchen, but if any of them survive your taste test, they stack and store easily for gift giving, bakery sales, and breakfast and lunch!
Why you’ll love these crumble bars of oatmeal and lemon
- Total 9 simple ingredients only
- The crust and the top layer are made from the same mixture
- From mixing to oven in 15 minutes
- Creamy, crumbly, soft, and crunchy overall
- Like oatmeal cookies and lemon bars combined – surprisingly, this dual flavor works!
- Easily stacks for storage, transport and gifting
- Another egg-free baking recipe
And feel free to substitute lemon juice and lemon zest!
You need 9 components total:
- 7 Crust and Cream: Like fig boards, peach boards, and cranberry boards, the peel and topping are made from the same mixture. very comfortable! Start with the butter and brown sugar, then add the vanilla extract before mixing with the flour, baking powder, salt, and oats.
- 2 lemon cream filling: You need sweetened condensed milk and lemon to make the lemon filling – that’s it! Have you ever tried creamy lemon pie? I have already adapted this recipe from today’s filling. Sweetened condensed milk is the basis for this filling and when baked, it thickens and takes on a slightly caramel flavor. (Like making a dulce de leche for a banoffee pie!) Unlike lemon pie, we don’t need any eggs in the filling because we’re not looking for the same amount of structure; Topping the collapse everything is in place!
Let me show you how these come together
In the photo below on the left: Bring the crumb mixture together and don’t strain if it looks dry or crumbly.
In the image below on the right: Place half of the mixture in an 8-inch skillet and bake for 12 minutes, until crust is firm.
Expect a very dense lemon filling. I actually added a little more lemon juice than the original recipe and the printable recipe below reflects this change. Pour the filling, spread over the warm crust, then sprinkle with the remaining crumb mixture. This is! Your prep work has been completed.
3 tips for success
Although it’s a really easy recipe, here are 3 success tips that helped me master these creamy lemon bars.
- Do not pack the peel inside too tightly: When pressing the mixture into the lined pan, avoid packing it too tightly. If the crust is very hard even before baking, imagine how dense it will be after baking. Press the mixture down very light With your hands or the bottom of a measuring cup.
- Use a citrus graterLemon peel packs a lot of flavor into the lemon filling. If you need a recommendation for a zester, I use and love this zester (affiliate link).
- Avoid over baking: It can be hard to tell when the bars are done ripening, but err on the side of imperfection in the bread. Keep in mind that the straps will still set as if they were cold. In case of overbaking, the crust and edges will be completely firm. Once the fully assembled bars go into the oven, it takes about 23-25 minutes.
Finally, you need an 8-inch skillet (affiliate link) for these creamy lemon wedges. Extending the recipe to a 9-inch skillet produces very thin strips, so I don’t recommend this size.
These easy lemon bars feature oatmeal crust, a thick, creamy lemon filling, and more oatmeal crumble on top.
rind and lid
- 7 tablespoons (100 grams) unsalted buttersoftened to room temperature (yes, 7 tablespoons!)
- 3/4 cup (150 gramsFilled with light or darkness Brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125 grams) All-purpose flour (spoon and level)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (85 grams) old fashion Whole oats or quick oats (not immediate)
- 1 (14 oz) can be full fat sweetened condensed milk
- 6 tablespoons (90 ml) Lemon juice (About 2 lemon)
- 1 tablespoon lemon peel (About 1 Lemon)
- Preheat the oven to 350°F (177°C). Line an 8-inch square skillet with butter paper.
- For veneer/decorate: Using a stand or hand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium to high speed until smooth, about 1 minute. Scrape the sides and top of the bottom of the bowl with a rubber spatula, then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add flour, baking powder, salt and oats. Beat on medium speed until combined. Scrape the sides and top of the bottom of the bowl and beat again as needed to mix. The mixture will appear dry and crumbly. You will have between 3 – 3.5 cups of the crust/crumb mixture.
- Gently press just over half of the crumb mixture into the bottom of the prepared baking tray. (You want a little more mixture for the crust than for the top layer.) Bake for 12 minutes.
- Meanwhile, make the lemon filling: Whisk together the sweetened condensed milk, lemon juice, and lemon peel. The mixture will be thick.
- Pour the filling and lay it over the pre-baked crust (while the crust is hot). Sprinkle the remaining crumb mixture on top.
- Return the bars to the oven and bake for 22-25 minutes or until the edges are very lightly browned and set. Avoid over baking. Remove from the oven and place the tray on a wire rack. Cool the bars completely.
- Lift the bars out with the parchment paper flanked on the sides. Cut into squares.
- Cover the remaining bars and store at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing Instructions: Freeze the cut bars in single layers between sheets of parchment paper in a freezer-appropriate container for up to 3 months. Defrost overnight in the refrigerator and bring to room temperature before enjoying.
- Recipe updated in 2022. The older version used 1 bag (1 lb 1.5 oz) Betty Crocker oat cake mix for the crust and topping. Using a pastry cutter, cut ½ cup (115 g) of unsalted butter into the cookie mixture, then stir in one egg. This mixture replaces the homemade crust and recipe above. Continue with step 3 above.
- Sweetened condensed milk: Make sure you are using sweetened condensed milk and not evaporated milk. There are no successful substitutes for sweetened condensed milk in this particular recipe – it really is the main ingredient. (Sometimes half and half or heavy cream will work as a substitute, but then you will have to test with varying amounts of sugar since both are unsweetened.) Use one 14-ounce package of full-fat sweetened condensed milk. Do not use fat-free as the filling will not stick. Keep in mind that 14 ounces is the weight listed on the can. A standard 14-ounce canister is just over one cup of liquid.
- Can I double this recipe? Yeah. Double each ingredient and bake in a 9″ x 13″ skillet. Increase crust baking time to 18 minutes. Increase baking time after adding the filling and crumbs to 35 minutes, or until edges are lightly browned and looking firm.
Key words: Oatmeal sliced lemon
Baking made easy
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