Nostalgic Appeal
These bars remind me of sunny afternoons and picnics in the park. The combination of buttery crumbs and tangy lemon filling is a classic for a reason. It’s a dessert that evokes feelings of warmth, happiness, and those carefree summer days.
Homemade Focus
While you could certainly buy pre-made lemon bars, there’s something truly special about making them from scratch. You control the quality of the ingredients, and the process of creating the crumb topping and lemon filling is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of buttery, sweet, and tart flavors. The crumb topping provides a buttery and slightly sweet base, while the lemon filling adds a tangy and refreshing burst of flavor. The balance of textures and flavors is simply irresistible.
Ingredient Insights
Let’s explore the key ingredients that make these lemon bars so special! For the crumb topping, we use [describe the crumb topping ingredients: flour, oats, salt, baking soda, sugar, brown sugar, melted butter, and vanilla extract, creating a buttery and slightly sweet crumble that’s perfect for the base and topping]. For the lemon filling, we combine [describe the lemon filling ingredients: sweetened condensed milk, lemon zest, lemon juice, and egg yolks, creating a creamy and tangy filling that’s bursting with lemon flavor].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: an 8×8-inch baking pan, a large bowl for mixing the crumb topping, a whisk, and measuring cups and spoons.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ¼ cups old-fashioned rolled oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons finely grated lemon zest
- ½ cup fresh lemon juice
- 2 large egg yolks
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan with baking spray.
- Make the Crumb Topping: In a large bowl, combine the flour, oats, salt, and baking soda. Stir in the granulated sugar and brown sugar. Mix the melted butter and vanilla extract, then add them to the dry ingredients. Stir until well combined.
- Press and Bake the Crust: Press half of the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes.
- Make the Lemon Filling: While the crust is baking, whisk together the condensed milk, lemon zest, lemon juice, and egg yolks.
- Assemble and Bake: Once the crust is done, pour the lemon filling over it. Sprinkle the remaining crumble mixture evenly over the top. Bake for an additional 20–22 minutes, until lightly golden.
- Cool and Chill: Allow the bars to cool completely, then refrigerate until firm. For cleaner slices, chill the bars thoroughly or freeze briefly before cutting to prevent the filling from oozing.
Optional Chocolate Dip:
- For an extra treat, dip the bottom half of the frozen bars in melted white chocolate. Place them on a wax paper-lined baking sheet and refrigerate until set.
Troubleshooting
- Crumb topping is too crumbly: Make sure the butter is melted completely and that the mixture is well combined. You can also add a bit more melted butter if needed.
- Lemon filling is too runny: Make sure the bars are chilled thoroughly before cutting. You can also add a bit more cornstarch to the filling to thicken it.
- Bars are sticking to the pan: Make sure the pan is greased well with baking spray. You can also line the pan with parchment paper for easier removal.
Tips and Variations
- Use different types of citrus zest and juice, such as lime or orange.
- Add a sprinkle of powdered sugar or a drizzle of white chocolate over the top for a decorative touch.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Serving and Pairing Suggestions
These Lemon Crumb Bars are delicious on their own, but they also pair well with a cup of coffee or tea. They’re perfect for a summer picnic, a potluck, or any time you want a refreshing and satisfying treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/16th of the bars. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 200-250
- Fat: Approximately 10-12g
- Saturated Fat: Approximately 6-7g
- Cholesterol: Approximately 30-40mg
- Protein: Approximately 2-3g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 1g
- Sugar: Approximately 20-25g
- Sodium: Approximately 100-150mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of flour), adjust the calculations accordingly.
Zesty Perfection: Lemon Crumb Bars
Description
These Lemon Crumb Bars are a perfect balance of sweet and tart! They feature a buttery crumb topping and a creamy lemon filling. Learn how to make this easy and refreshing treat with our step-by-step guide
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ¼ cups old-fashioned rolled oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons finely grated lemon zest
- ½ cup fresh lemon juice
- 2 large egg yolks
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan with baking spray.
- Make the Crumb Topping: In a large bowl, combine the flour, oats, salt, and baking soda. Stir in the granulated sugar and brown sugar. Mix the melted butter and vanilla extract, then add them to the dry ingredients. Stir until well combined.
- Press and Bake the Crust: Press half of the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes.
- Make the Lemon Filling: While the crust is baking, whisk together the condensed milk, lemon zest, lemon juice, and egg yolks.
- Assemble and Bake: Once the crust is done, pour the lemon filling over it. Sprinkle the remaining crumble mixture evenly over the top. Bake for an additional 20–22 minutes, until lightly golden.
- Cool and Chill: Allow the bars to cool completely, then refrigerate until firm. For cleaner slices, chill the bars thoroughly or freeze briefly before cutting to prevent the filling from oozing.
Recipe Summary and Q&A
Q: Can I make these bars ahead of time?
A: Yes! You can bake them ahead of time and store them in the refrigerator for up to 3 days.
Q: Can I freeze these bars?
A: Yes, you can freeze them. Wrap them tightly in plastic wrap and then foil. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different size pan?
A: It’s best to use an 8×8-inch baking pan for this recipe. Using a different size pan may affect the baking time and the texture of the bars.