lemon crumble 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!

These Gluten-Free Vegan Lemon Crumble Bars are the perfect sweet treat: a crunchy base topped a creamy, tangy lemon curd and a &quot;buttery&quot; crumble topping. They&#x27;re great for sharing!

Gluten-Free Vegan Lemon Crumble Bars

g coconut oil ((or sub coconut butter))

maple syrup ((or sub any other similar sweetener))

almond milk

150 g ground almonds (almond meal) (*)

flour

salt

900 ml rice milk (*** (see notes))

95 g custard powder (**** (or sub cornflour/cornstarch or arrowroot))

lemon juice

maple syrup

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave

Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well – add an extra splash of milk if it’s looking too dry to combine

Divide the dough in half

Transfer one half of the dough into a square or rectangular baking tin lined with greased baking paper – I used a 23cm/9inch square baking tin

Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even

Bake in oven for 10 minutes

Place the remaining half of the dough in the fridge while you make the rest (this will help it firm up and make it easier to crumble over the top after)

For the crumble:

Measure out the milk in a jug or measuring container

Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug

Heat up the milk in the pan

Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely

Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the pan

Mix well and keep stirring on a low heat for around 5 minutes, until thickened

Add the lemon juice and maple syrup

Taste and add extra lemon juice or maple syrup if desired

For the lemon curd:

Pour the lemon curd over the base until it’s completely evenly covered and make sure the surface is smooth

Use your fingers to crumble the rest of the dough mixture over the top until it is all used up and the lemon curd is completely covered 

Bake in the oven for around 20 minutes, or until golden brown

Leave to cool then keep in the fridge for at least 4 hours until it firms up (may take slightly longer depending on the type of custard powder you use, the temperature of your fridge etc)

Cut into squares once it’s completely firmed up

Tastes best when fresh, but keeps covered in the fridge for up to a few days

To assemble:

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Lemon Crumb Bars

Gluten-Free Vegan Lemon Crumble Bar...

Top 2 lemon crumble bars recipes from across the web

The most viewed lemon crumble 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

Gluten-Free Vegan Lemon Crumble Bar...

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