Description
These bars are the perfect balance of chewy, creamy, and crumbly. A golden oat-packed crust, a silky lemon layer in the middle, and a sweet streusel topping make them an easy go-to dessert (or even breakfast…we won’t tell).
Ingredients
Scale
For the Oat Crust + Topping:
- 7 tbsp (99g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar (light or dark works great)
- 1 tsp pure vanilla extract
- 1 cup (125g) all-purpose flour, measured by spooning and leveling
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup (85g) old-fashioned rolled oats or quick oats (avoid instant oats)
For the Zesty Lemon Layer:
- 1 can (14 oz) full-fat sweetened condensed milk
- 6 tbsp (90ml) fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from 1 lemon)
Instructions
- Get Ready to Bake
- Preheat your oven to 350°F (177°C). Grab an 8-inch square baking pan and line it with parchment paper, letting the sides hang over. This helps you lift the bars out cleanly after baking.
- Make the Crumble Mixture
- In a large mixing bowl, beat the softened butter and brown sugar together on medium-high speed until the mixture is light and fluffy—this takes about a minute.
- Add the vanilla extract and mix again briefly to combine.
- Next, toss in the flour, baking powder, salt, and oats. Mix on medium until everything is incorporated. You’ll end up with a crumbly, dry dough. It should yield around 3 to 3½ cups in total.
- Form the Crust
- Scoop a little more than half of the oat mixture into your prepared pan. Press it down firmly and evenly to create a solid base layer.
- Slide the pan into the oven and bake the crust for 12 minutes. Remove it once it’s lightly golden and set.
- Whip Up the Lemon Layer
- While the crust bakes, stir together the sweetened condensed milk, lemon juice, and lemon zest in a separate bowl. Whisk until smooth and creamy. The lemon juice will naturally thicken the filling—magic!
- Assemble the Layers
- Pour the lemon mixture over the hot crust straight from the oven. Spread it out into an even layer using a spatula or back of a spoon.
- Crumble the remaining oat mixture evenly over the lemon layer—don’t worry about perfection here, the rustic look is part of the charm.
- Bake It Again
- Return the pan to the oven and bake for another 22 to 25 minutes, or until the top starts to turn golden and the lemon layer looks set in the center. Avoid overbaking—pull it once the edges firm up and the center no longer jiggles.
- Cool & Slice
- Let the bars cool completely in the pan on a wire rack. Once cooled, grab the parchment overhang and lift the whole slab out. Slice into squares or rectangles—whatever your vibe.
Notes
🧊 Storing & Freezing Tips
- Counter: Keep leftovers in an airtight container at room temp for up to 2 days.
- Fridge: Store them chilled for up to 1 week.
- Freezer: Freeze cooled, cut bars with parchment between layers in a sealed container. They’ll keep well for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving.
📝 Tips for Success
- Use full-fat sweetened condensed milk—no swaps! It’s what gives the lemon layer its creamy set texture.
- Doubling the recipe? No problem. Use a 9×13-inch pan, double all the ingredients, and adjust baking times:
- Pre-bake the crust for 18 minutes
- Bake the assembled bars for 35 minutes, or until set
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Desserts
Nutrition
- Serving Size: 16 bars
- Calories: 210 kcal
- Sugar: 18.1 g
- Sodium: 133 mg
- Saturated Fat: 3.8 g
- Carbohydrates: 32.3 g
- Fiber: 2.4 g
- Protein: 3.7 g
- Cholesterol: 31 mg