creamy lemon bars

Brown Sugar and Oat Crumble Crust and Topping filled with a sweet, tart creamy lemon filling. These Lemon Crumb bars are a great alternative to traditional lemon bars. Great for an afternoon treat, dessert or even for your next bake sale!

Lemon Crumb Bars

Sweetened Condensed Milk

(1/4 Cup) Fresh Squeezed Lemon Juice

Heaping Tablespoon Lemon Zest

156 Grams (1 1/4 Cups) All-Purpose/ Plain Flour

Grams (1 Cup) Old-Fashioned Rolled Oats

Grams (1/2 Cup) Light Brown Sugar

Salt

Teaspoon Baking Soda

Preheat oven to 350F/180C and line an 8X8 pan with foil and spray with nonstick cooking spray.

In a large bowl combine flour, oats, brown sugar, salt, baking soda, salt, and butter. Mix with a fork until the mixture resembles breadcrumbs.

Press half of the crumble mixture into the bottom of the prepared pan and press into an even layer. Bake for 10 minutes, set the rest of the crust aside and prepare the filling as the crust bakes.

Crust

In a medium-size bowl combine sweetened condensed milk, lemon juice and lemon zest. Mix until fully combined. Set aside.

Take the crust out of the oven and creamy lemon mixture on top of the crust use a spatula to spread into an even layer. Sprinkle remaining crumble mixture on top of the lemon cream and bake for 20-25 minutes or until the top is golden brown and around the edges. Let cool and slice into bars. Store leftovers in an air-tight container at room temperature for up to 3 days.

Filling

Oh my gosh I made these this weekend and.... they’re my new lemon bar replacement! SOOOO GOOD!

Delicious and simple creamy lemon squares with a graham cracker crust that will be a hit with everyone.

Easy Creamy Lemon Squares

graham crackers

tbsp butter

sugar

tsp kosher salt

14 oz can of sweetened condensed milk

lemons (about 5-6 lemons)

Whipped cream

Pre heat your oven to 350 degrees

Prepare an 8x8 baking pan by cutting 2 pieces of parchment paper and overlapping them into a cross shape. Make sure the paper overlaps the sides of the pan a little bit. This will be your handles later when you lift the baked bars out of the pan.

Place graham crackers into a food processor and blend until it is all crumbs. You will need about 2-3 of the small packages in the box to make 1 1/3 cups of crumbs.

In a large bowl, add your ground graham crackers, melted butter, salt and sugar and mix well

Press the crust into you prepared 8x8 baking pan well.  It should look pressed and firm and the crust comes up of the sides just a little bit

Bake your crust for 5 minutes and then remove from the oven to cool while you make your filling.

In a large bowl, add your sweetened condensed milk (making sure to scrape it all out of the can), lemon juice and egg yolks and mix well until smooth

Now, pour your mixture into your prepared pie or tart crust

Bake for 15 minutes

Remove from the oven and let cool completely

Once cooled, refrigerate for at least 3 hours or overnight

Serve with whipped cream and/or powdered sugar (optional)

Enjoy!

These baked lemon bars are made with fresh-squeezed lemon juice and zest for bold, tangy flavor. The creamy filling sets beautifully over a crisp graham cracker crust, and you can have them in the oven in just 10 minutes.

Baked Lemon Bars That Bring the Zing (with Graham Cracker Crust!)

graham cracker crumbs (about 13 full graham cracker sheets)

butter (melted)

sweetened condensed milk ((14 ounce each))

egg yolks (room temperature)

lemon zest

lemon juice (about 4 large lemons)

Preheat the oven to 350°F (177°C). Line an 8x8 square pan with parchment paper.

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.

Transfer the crumb mixture to the prepared pan and press it evenly across the bottom of the pan.

Bake for 8-10 minutes, or until the crust is golden. Cool completely.

In a large bowl, whisk the sweetened condensed milk, egg yolks, lemon zest and juice until all of the ingredients are fully incorporated.

Pour the mixture over the cooled crust, then bake for 20-24 minutes, or until the outer edges of the filling are set and the inside is slightly jiggly. The temperature of the center of the bars should be 145°F (63°C).

Let cool for an hour at room temperature, then transfer to the refrigerator and continue cooling for at least 4 hours, or overnight.

Pull up on the edges of the parchment paper to lift the bars out of the pan and place them on a cutting board. Cut with a sharp knife. Dust with powdered sugar before serving.

These zesty Lemon Bars have a crisp, buttery shortbread crust and an extra-lemony filling. Tart, bright, and just sweet enough, they're perfect for lemon lovers!

Lemon Bar Recipe

butter, softened – I prefer unsalted

all-purpose flour,

rice flour (optional,

salt

lemon zest (optional)

lemon zest,

flour

eggs

lemon juice

Mix the crust

Add softened butter, sugar, flour, rice flour, salt, and lemon zest to the food processor or combine by hand. Mix the dough just until it comes together.

Press the crust into the pan

Line a 9&#215;13 glass or ceramic baking pan with parchment paper, leaving it to hang over the edges. Press the dough evenly into the prepared pan, going up slightly around the edges to create a raised edge. Use a flat-bottomed, round container, like a measuring cup or glass, to press flat and evenly.

Chill

Prick the crust all over with a fork; this helps prevent air bubbles and keeps the crust more even. Chill for 20 minutes while the oven heats up. Preheat oven to 325°F.

Bake crust

Place in the oven, straight from the fridge, for 25-30 minutes. It should be golden and lightly browned on the edges. Let cool on a wire rack for 10- 20 minutes, no longer (otherwise it will shrink).

Shortbread Crust

Infuse the sugar

Place sugar and lemon zest in a bowl. Rub the zest into the sugar with your fingers. (Optional- but makes a difference!) *See notes.

Make the filling

In a small bowl, whisk the flour into the sugar-zest mixture. In another large bowl, gently whisk the eggs one at a time (don&#8217;t beat or overmix-*see notes). Add lemon juice and the flour-sugar mixture; mix until combined. Pour onto the crust and slide carefully into the oven.

Bake

18-2o minutes. Bake until the center has a slight wobble. Trust me, it goes from liquid to overset fast. If it needs to set more, check at 1-minute intervals.

Cool and cut

Set the baking dish on a wire rack on the counter and cool for 1 hour. Chill in the refrigerator for at least 2-3 hours or overnight for best results. To cut lemon bars, have a cutting board ready. Run a knife around the edges to loosen; cut in the pan, or if your parchment is strong, you can carefully lift the parchment and transfer the crust to the board (two sets of hands help prevent it from breaking). Cut with a large, sharp knife, wiping it clean with a warm, damp cloth between cuts for neat, clean pieces. 

Serve

with a dusting of powdered sugar if desired.

Top 4 creamy lemon bars recipes from across the web

The most viewed creamy lemon bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Crumb Bars

Easy Creamy Lemon Squares

Baked Lemon Bars That Bring the Zin...

Lemon Bar Recipe

Top 4 creamy lemon bars recipes from across the web

The most viewed creamy lemon bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Crumb Bars

Easy Creamy Lemon Squares

Baked Lemon Bars That Bring the Zin...

Lemon Bar Recipe

The most viewed creamy lemon bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine