Brownies & Bars

Lemon Cream Crumb Bars

Lemon Cream Crumb Bars – Deliciously buttery crumb bars stuffed with a zesty lemon cream filling, and drizzled with a sweet glaze!

PIN IT FOR LATER!

Lemon Cream Crumb Bars | marshasbakingaddiction.com @marshasbakeblog

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!

Lemon Cream Crumb Bars | marshasbakingaddiction.com @marshasbakeblog

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!

Lemon Cream Crumb Bars | marshasbakingaddiction.com @marshasbakeblog

Enjoy! 🙂

Lemon Cream Crumb Bars | marshasbakingaddiction.com @marshasbakeblog
5 from 1 vote
Print

Lemon Cream Crumb Bars

Deliciously buttery crumb bars stuffed with a zesty lemon cream filling, and drizzled with a sweet glaze!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yields 9 big bars, or 16 small bars

Ingredients

For the Bars

  • 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

For the Glaze

  • 1 cup icing/powdered sugar 125g
  • 1 teaspoon fresh lemon juice
  • 1 - 2 tablespoons milk

Instructions

For the Bars

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper or aluminium foil, and set aside.

  2. 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.

  3. 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.

For the Glaze

  1. 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.

Notes

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.

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!

NEVER MISS A RECIPE!

FACEBOOK / TWITTER / INSTAGRAM / PINTEREST / EMAIL

Lemon Cream Crumb Bars | marshasbakingaddiction.com @marshasbakeblog

Lemon Cream Crumb Bars | marshasbakingaddiction.com @marshasbakeblog

You Might Also Like

6 Comments

  • Reply
    Demeter | Beaming Baker
    June 27, 2017 at 3:27 pm

    Marsha, these bars could not look any BETTER!! Wow. Just that stack alone is making me drool ever so attractively! My sister just LOVES lemon desserts–so this would be the perfect birthday treat for her. The texture of that crumb will have me dreaming all the dessert dreams in no time. 🙂 Pinned, of course! Wishing you an awesome week ahead! xo

    • Reply
      Marsha
      June 27, 2017 at 4:46 pm

      Thanks, Demeter! You, too! xo

  • Reply
    Karly
    June 28, 2017 at 4:04 am

    SO much yes. I’m always a sucker for any kind of lemon dessert, but that multiplies in the summertime. Gotta try these soon!

  • Reply
    Shelby @ Go Eat and Repeat
    June 29, 2017 at 8:05 pm

    Someone here has been feeling the lemon love lately! These crumb bars look like the perfect sweet treat for summer!

    • Reply
      Marsha
      June 29, 2017 at 11:46 pm

      Thanks, Shelby!

    Leave a Reply

    519 Shares
    Share
    Tweet
    Pin
    Yum
    Stumble