Oatmeal Lemon Crumble Bars

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-scratch—but still very easy!

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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! ★★★★★“

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! ★★★★★“

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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 combined—surprisingly, 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:

1. 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. 2 for the creamy lemon filling: You need sweetened condensed milk and lemons to make the lemon filling—that’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!

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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: Here’s 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.

1. 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.
2. 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.
3. 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 23–25 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.

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