Lemon desserts just have somethin’ about them that make people love them. There are few people I know who don’t appreciate a tart, zesty lemon treat whether it be lemon cookies, lemon meringue pie, lemon cake, or these delectable lemon oatmeal crumble bars.
These bars start with a soft yet sturdy thick shortbread cookie base, helping them slice nicely into pretty little individual servings.
The lemon filling is so perfect – it’s smooth as silk and incredibly zesty and tart, but not sour.
The bold custard filling is offset by the crunchy, sweet oatmeal crumble topping and that perfect shortbread cookie base. Because this recipe makes one 8×8 pan, these won’t be around for long, they’ll get gobbled up in no time!
| Lemon Oatmeal Crumble Bars | Print |
Author: Adapted from Southern Living
Prep time:
Cook time:
Total time:
Serves: 16 bars
Ingredients
- Shortbread Crust
- 1¼ cup all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- 10 TBS salted butter, cold, cut into chunks (1 stick + 2 TBS)
- Lemon Filling
- 1 cup white granulated sugar
- ⅔ cup fresh lemon juice, squeezed from 4-5 lemons
- ¼ cup cornstarch
- ¼ tsp salt
- 2 eggs
- 2 egg yolks
- 1 TBS salted butter
- Oatmeal Crumble Topping
- ½ cup all-purpose flour
- 3 TBS powdered sugar
- 2 tsp fresh lemon zest
- ⅛ tsp salt
- 1 stick salted butter
- ½ cup old-fashioned rolled oats
Instructions
- Shortbread Crust
- Preheat oven to 350F. Grease an 8-inch square baking pan and line with greased parchment paper to help with removing the bars after they are baked. Set aside.
- In a food processor, pulse flour, powdered sugar, and salt until combined, and then add the butter chunks and continue to pulse until the mixture looks like coarse sand or bread crumbs.
- Press evenly into the prepared pan using your fingers or the back of a spoon and bake for 12-15 minutes. Remove from oven and set aside.
- Lemon Filling
- In a saucepan, add the granulated sugar, lemon juice, cornstarch, and salt. Bring to a simmer on medium high heat, but do not allow the mixture to boil.
- In a separate bowl, beat the eggs and egg yolks. Drizzle about half of a cup of the hot sugar mixture into the eggs, whisking constantly, then gradually add the egg mixture back into the saucepan, continuing to whisk.
- Allow to cook 2-3 additional minutes until thickened and starting to bubble. Remove from heat and stir in the butter until melted and smooth. Spread the hot filling over the shortbread crust.
- Oatmeal Crumble Topping
- In a food processor, pulse together the flour, powdered sugar, lemon zest, and salt until combined.
- Add the butter and pulse until mixture forms small chunks. Add the oats and continue to pulse until combined.
- Use your fingers to form the mixture into slightly larger clumps and then spread the clumps over the lemon filling, pressing down very lightly.
- Bake in the pre-heated oven until the top is lightly browned, about 35 minutes.
- Allow bars to cool completely in the pan, and then use the parchment paper to lift them out and onto a cutting board. Cut into 16 rectangular bars. Keep leftovers in airtight container in the refrigerator.
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Obsessed. It is officially lemon bar season now that Spring is here and summer is within reach, and I could not be any more excited. Love the crumble added to these- need to try them soon!
Lemon desserts really are the greatest, and are the perfect way to welcome the warmer months!