Creamy, crumbly, and refreshing, these oatmeal lemon crumble bars come together with a simple crumb crust and a 2-ingredient lemon filling. If you love lemon bars but are looking for a little more texture, you won’t regret making a batch!
I originally published this recipe in 2012 and have since added new photos, a video tutorial, and more success tips. I’ve also made a change to the previous store-bought crumble recipe so that the recipe is now completely from-scratchโbut still very easy!
When I first started making this dessert recipe a decade ago, I used store-bought cookie mix for the crust and topping. While cookie mix makes a quick and handy shortcut, I prefer these bars with a from-scratch crumble… and I think you will too!
Today I’m showing you my homemade variation and I promise they’re nearly just as easy. The oatmeal lemon crumble bars have a way of not making it out of the kitchen, but should any survive your taste-testing, they stack and store easily for gift-giving, bake sales, and brunches!
One reader, Sylvia, commented: “This is yet another winning recipe. They are so good. And so easy. I love that the crust and topping use the same mixture. The lemon filling is so flavorful and creamy. Thank you, Sally! โ โ โ โ โ “
Another reader, Leslie, commented: “These are nothing short of INCREDIBLE!! I LOVE lemon and have made countless recipes with lemons, and this one is by far the best. My non-lemon loving husband already asked when I will make them again! Ha! โ โ โ โ โ “
Why You’ll Love These Oatmeal Lemon Crumble Bars
- Only 9 simple ingredients total
- Crust and topping are made from the same mixture
- From mixing bowls to oven in 15 minutes
- Altogether creamy, crumbly, soft, & crisp
- Like oatmeal chocolate chip cookies (minus the chocolate!) & lemon bars combinedโsurprisingly, this flavor duo works!
- Stack easily for storing, transporting, & gifting
- Another egg-free baking recipe
And feel free to swap in lime juice & zest for the lemon!
You Need 9 Ingredients Total:
- 7 for the crust & crumble topping: Like fig bars, cherry pie bars, peach bars, and cranberry bars, the crust and topping are made from the same mixture. So convenient! Start with butter and brown sugar, and then add vanilla extract before mixing in flour, baking powder, salt, and oats.
- 2 for the creamy lemon filling: You need sweetened condensed milk and lemons to make the lemon fillingโthat’s it! Have you ever tried my creamy lemon pie? I actually adapted that recipe from today’s filling. Sweetened condensed milk is the base of this filling and as it bakes, it thickens and takes on a slightly caramelized flavor. (Like when making dulce de leche for banoffee pie!) Unlike the lemon pie, we don’t need any eggs in the filling because we aren’t looking for quite as much structure; the crumble topping holds everything in place!
Let Me Show You How These Come Together
Pictured below on the left: Bring the crumble mixture together and do not get nervous if it seems dry or crumbly.
Pictured below on the right: Press half of the mixture into a lined 8-inch pan and bake it for 12 minutes so the crust can set.
PS: Hereโs how I like to line square baking pans. So easy! Lining the pan makes it much easier to remove the bars before slicing and serving. I use the same tip when making rice krispie treats and M&M cookie bars, too.
Expect a very thick lemon filling. I actually add a little more lemon juice than the original recipe and the printable recipe below reflects that change. Pour and spread the filling on the warm crust and then sprinkle with remaining crumble mixture. That’s it! Your prep work is done.
3 Success Tips
Though it’s a really easy recipe, here are 3 success tips that have helped me perfect these creamy lemon bars.
- Don’t pack the crust in too tight: When pressing the mixture into your lined pan, avoid packing it in too tight. If the crust is very firm even before baking, imagine how dense it will be after baking. Press the mixture down very lightly with your hands or the bottom of a measuring cup.
- Use a citrus zester: Lemon zest carries a lot of flavor in the lemon filling. If you need a recommendation for a zester, I use and love (affiliate link) this zester.
- Avoid over-baking: It can be difficult to determine when the bars are done, but err on the side of under-baking. And keep in mind that the bars will continue to set as they cool. If over-baked, the crust and edges will be quite firm. Once the fully assembled bars go in the oven, they take about 23โ25 minutes.
And lastly, you need an (affiliate link) 8-inch pan for these creamy lemon bars. Stretching the recipe into a 9-inch pan yields very thin bars, so I don’t recommend that size.
Oatmeal Lemon Crumble Bars
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 2 hours (includes cooling)
- Yield: 16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
These easy lemon crumble bars feature an oatmeal crust, thick and creamy lemon filling, and more oatmeal crumble on top.
Ingredients
Crust & Topping
- 7 Tablespoons (99g) unsalted butter, softened to room temperature (yes, 7 Tbsp!)
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cupย (85g) old-fashionedย whole oatsย orย quick oatsย (not instant)
Lemon Filling
- 1 (14-ounce weight) can full-fat sweetened condensed milk
- 6 Tablespoonsย (90ml)ย lemon juiceย (aboutย 2ย lemons)
- 1 Tablespoon lemon zest (about 1 lemon)
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Line an 8-inch square pan with parchment paper.
- For the crust/topping: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined, about 3 minutes. (Hereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Scrape down the sides and up the bottom of the bowl with a silicone spatula and then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add the flour, baking powder, salt, and oats. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture will appear dry and be crumbly. You will have between 3โ3.5 cups of crust/crumble mixture.
- Lightly press a little more than half of crumble mixture into bottom of prepared baking pan. (You want a little more mixture for the crust than for the topping.) Bake for 12 minutes.
- Meanwhile, make the lemon filling: Whisk sweetened condensed milk, lemon juice, and lemon zest together. Mixture will be thick.
- Pour and spread filling over pre-baked crust (while crust is hot). Sprinkle the remaining crumble mixture on top.
- Return bars to the oven and bake for 22โ25 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
- Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions:ย Freeze cut bars in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before enjoying.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Parchment Paper | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Citrus Zester | Citrus Juicer
- Recipe updated in 2022:ย Older version used 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix for the crust & topping. Cut 1/2 cup (115g) cold unsalted butter into cookie mix with a pastry cutter and then stir in 1 egg. This mixture replaced the homemade crust & topping recipe above. Continue with step 3 above.
- Sweetened Condensed Milk: Make sure you are using sweetened condensed milk, not evaporated milk. There are no successful replacements for sweetened condensed milk in this particular recipeโitโs really the key ingredient. (Sometimes half-and-half or heavy cream works as a substitution, but then youโll have to test with varying amounts of sugar since both are unsweetened.) Use one 14-ounce can full-fat sweetened condensed milk. Do not use fat-free because the filling will not set. Keep in mind that 14 ounces is the listed weight on the can. 1 standard 14-ounce can is a little over 1 liquid cup.
- Can I Double This Recipe? Yes. Double each ingredient and bake in a 9×13-inch pan. Increase crust pre-bake time to 18 minutes. Increase the bake time after adding the filling & crumble topping to 35 minutes, or until edges are lightly browned and appear set.
Reader Comments and Reviews
I made these for my daughterโs baptism and they were a huge hit! I was wondering if you had a similar recipe with chocolate in the middle for the holiday season?
Hi Liz, so glad you love these! We don’t have a similar chocolate recipe, but that sounds like a great idea. Let us know if you find one you love!
I was gifted some Meyer lemons off my friend’s tree and while flipping through my recipe options I came across this one. I had made it before but it has been awhile. I whipped up a pan and boy howdy are they delicious. The brown sugar and oatmeal streusel had the tiniest crispness and it really complemented the creamy lemon filling. The filling wasn’t overly tart but it had just enough bite to act as a balance to the top and bottom layers. Just delicious!
Hey Sally! I was wondering if I can use the crust and crumble from your apple pie bars recipe. I made those last week and they were amazing! We really enjoyed them. Thanks for your wonderful recipes!
I’m making these tomorrow. I have a question however. My 8in baking pan is silicone. Will that work? Should I still use parchment over it? Or should I buy a metal one? I have one that’s 10in, but that might be too big.
Please let me know! Thanks
Hi MM! We haven’t tested these bars in a silicone pan, but let us know if you do. We do reach for the 8×8 metal pan often if you would like to add a pan to your pantry!
This is your first recipe that just wasn’t it for me. I followed directions to a T. It came out overly lemonly and not sweet enough in my opinion. I feel like I would have gotten a better result with half the amount of the lemon filling.
I have made these several times. For my husbandโs cards group. It is wild how much the group loves them. I always have to double the recipe because everyone wants a second piece. I make lots of other recipes for the group but they are always asking โโwhen are the lemon squares coming back?โ
I also bought your recent book. Lots of choices for my next dessert!
Even my husband asks – is it one of Sallyโs recipes?! lol.
Do you know approximately how much lemon curd this recipe makes? I like making this recipe with raspberry jam instead, but I can quite find the right jam to cookie ratio! Thanks.
Hi Lauren! We haven’t measured the lemon filling for this particular recipe, but if you’re interested in a raspberry version, you might enjoy these raspberry streusel bars instead.
These are easy to make and taste delicious. I had wild blueberries to use up so I put a layer of berries before adding the lemon filling. It was so yummy. Almost tasted like a tart cheesecake bar. I’ll make these again.
I made this with low fat sweetened condensed milk before I saw the note that says non-fat wonโt set. Since itโs low fat Iโm hopeful but will respond back with the resultsโฆwish me luck, itโs in the oven
Iโm so happy! It set beautifully and was so delicious! Will be making again
Yay, happy to hear that! Mine are in the oven now..wish me luck :]
It was so yummy! I didnโt have enough lemon zest so I used lemon extract. I also thought I went light handed on packing the bottom crust but next time Iโll do even less. Is there a way to use blueberry instead of lemon?
Hi Shiana, We haven’t tested it, but you could try dotting fresh blueberries or swirling in blueberry jam (like we do in our lemon blueberry tart recipe) before adding the top crumble. You may also love these lemon blueberry cheesecake bars. Let us know what you try!
These were amazing! They were so easy to make, I had all the ingredients at home, and they were so refreshing. I had a few people ask me for the recipe, as well! These were perfect for summer and I will definitely make them again soon!
I made this recipe for an art gallery reception, and it was a hit!
Would it work, if I substitute granola in place of oats?
Hi Art! Granola wouldn’t be a good substitute for oats here. Glad they were a hit!
Well….I have been making desserts for my MIL’s bridge club for 4 years. (Twice a week). My husband brought home a huge bag of lemons from Costco last week. So to not waste I’ve been making lemon desserts cakes poundcakes etc. Last night I came across this recipe. Just let me say that they were a HUGE hit! Makes me happy when they’re happy! Comments like “best ever!” “Please make these again!” Can I please have the recipe?”
Thanks Sally, for making me a Rockstar!!
Should this recipe call for an egg in the cookie crust? When you use the cookie mix it calls for 1 egg.
Thanks
Hi Cindi, the homemade crust does not require an egg. If you use the older version of the recipe (from the recipe Notes), you will use 1 egg.
These were a great way to use some fresh blueberries. I didnโt have quite enough โweight wiseโ so I added a chopped nectarine. That worked perfectlyโฆI might make a peach/nectarine version.
These were simple and delicious! Everyone enjoyed them.
These were a huge hit!! I have some friends who are key lime fans so I asked Sally if I could also do these with key lime juice. She said sheโd use the same amount of juice as the lemon version. Another win!! My friends loved them! This recipe is a keeper!
WOW. i think i love lemon
A crowd pleaserโ taste and texture are amazing!
Tried out this recipe and took it church a few weeks ago. It was lovely, people were begging for more :).
Iโll be trying it again this week, Iโm planning on doubling or even tripling the recipe, hopefully it works out okay
Can I use homemade lemon curd instead of condensed milk and lemon juice?
Hi Gayle! Lemon curd wonโt quite set up the same here. You could drizzle some lemon curd on top of the finished bars, though, if desired.
I made these bars for a sweet/tart treat on Mother’s Day as we picnicked along the river. They were a hit and my 13 yo took a bite and said that they were the best dessert I have ever made…not going to lie, I got a little teared up at that ๐
Honestly, one of the easiest recipes and I will definitely be repeating this one as we get a lot of fresh lemons being in CA. Thank you!
Wanna send some fresh lemons over to Canada? lol
These were amazing!!! So delicious and a huge hit! Wondering if there would be a way to make these in a banana flavor next?! Any suggestions?!
Hi Sam, we haven’t tested a banana version of these, but let us know if you try anything!
These were really good! I read other reviews where it was mentioned they were sweet so instead of 3/4โs C brown sugar, I did 1/2, but they came out delicious!!
I made these lemon bars last week and they were so easy and so so good. The crumble is crave worthy. I was today and had some strawberries I needed to use so I made Sally’s strawberry mixture from a cupcake recipe of sallys and a cream cheese mix from another. Made just like the lemon bars but let bottom cool and put cc mix and then strawberries mistyped with the rest of the crumble. OMG so good. Look at u Sally, interchangeable recipes, that’s a new category. All of ur recipes are fantastic. Thanks for the hard work u do so we can bake master pieces.