Lemon Cream Crumb Bars – Deliciously buttery crumb bars stuffed with a zesty lemon cream filling, and drizzled with a sweet glaze!
You just can’t beat a good lemon dessert in the summer. Especially when that dessert involves buttery crumbs. Today, I bring you my super easy and delicious recipe for Lemon Cream Crumb Bars!
These buttery, crumbly bars are stuffed with a creamy lemon filling, which adds just the right about of zest to them. They’re also so quick and easy to throw together!
If you are a lemon dessert lover like me, you have got to try these Crumb Bars this summer – I promise everyone will love them!
- 1 and 1/2 cups plain/all-purpose flour 190g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup light brown sugar 150g
- 1 and 1/2 cups rolled oats 135g
- 3/4 cup unsalted butter 170g, melted
- 1 can sweetened condensed milk 14oz/397g
- Zest and juice from 1 lemon
- 1 cup icing/powdered sugar 125g
- 1 teaspoon fresh lemon juice
- 1 - 2 tablespoons milk
Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper or aluminium foil, and set aside.
Whisk together the flour, baking powder, salt, sugar, and oats. Add the melted butter, and stir until the mixture is moist and crumbly. Press half of the mixture into the prepared pan, and bake for 10 - 15 minutes until lightly golden.
Stir together the condensed milk, lemon juice, and zest. Pour over the baked base, and sprinkle with the remaining crumb mixture. Gently press the crumbs down. Bake for 30 - 35 minutes, or until lightly golden. Allow to cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before slicing into bars.
Whisk together the icing sugar, lemon juice, and milk until combined. Add more milk if the glaze is too thick, or more icing sugar if too runny. Drizzle the glaze over the cooled bars.
Bars will stay fresh in an airtight container in the fridge for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.