Description
These bright and tangy lemon bars feature a buttery shortbread base, a luscious lemon curd center, and a golden crumble topping — perfect for spring gatherings or a refreshing sweet treat anytime.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 (14 oz) can sweetened condensed milk
- 2 large egg yolks
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, mix flour, oats, sugar, and salt. Stir in melted butter and vanilla extract until crumbly.
- Press 2/3 of the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove from oven and let cool slightly.
- In another bowl, whisk together lemon juice, lemon zest, sweetened condensed milk, and egg yolks until smooth and creamy.
- Pour the lemon filling over the cooled crust and spread evenly.
- Sprinkle the remaining crumble mixture on top of the lemon layer.
- Bake for 20–25 minutes or until the top is lightly golden and the center is set.
- Allow to cool completely in the pan, then chill in the fridge for at least 1 hour before slicing.
Notes
- Use freshly squeezed lemon juice for best flavor.
- For extra texture, add chopped nuts to the crumble topping.
- Store in the refrigerator for up to 5 days.
- Dust with powdered sugar before serving for a classic look.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg