Oatmeal Lemon Creme Bars

Jump to Recipe

Oatmeal Lemon Creme Bars

I may just have a new favorite dessert. Oatmeal cookie dough streusel crust with a thick creamy and a luscious lemon filling, sprinkled with more oatmeal cookie dough streusel on top…. so dang good!

My good friend Caitlin requested I make a fresh lemon-y dessert to ring in the warmer weather a few weeks. I may be a tad late getting around to it as it’s almost May (whooops!), but these bars were totally worth the wait. I found the recipe off Betty Crocker’s website. Betty never steers me wrong!

Typically, I find that crumb bar recipes or lemon bar recipes have an unbalanced ratio of fruit filling to dough. There always seems to be WAY too much of the doughy stuff and not enough of the fruity stuff.  With these bars?  Not so much.  There is plenty of creamy lemon filling in each and every bite.  And what’s even better about these bars is that they are EASY.  Start with a pouch of Betty Crocker premade oatmeal cookie mix, 1 stick cold butter, 1 egg, sweetened condensed milke and 2 lemons. That’s it!

If you can’t find this specific cookie mix, I’ve included a made-from-scratch oatmeal cookie crumble recipe to use instead. PS: one friend tasted them and LOVED them… and he doesn’t even like lemon.

Oatmeal Lemon Creme Bars

Ingredients:

  • 1/2 cup (115g) unsalted butter, cold
  • 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix (see below for homemade recipe)
  • 1 large egg
  • 1 can (14 oz) sweetened condensed milk
  • 2 Tablespoons lemon zest (about 2 large lemons)
  • 1/4 cup lemon juice (about 2 large lemons)

Directions:

  1. Preheat oven to 350F degrees. Spray 8x8 baking pan with nonstick spray.
  2. In a large bowl, cut butter into cookie mix using a fork or electric mixer. Stir in egg until crumbly.
  3. Press half of oatmeal cookie dough into bottom of prepared baking pan. Bake for 15 minutes.
  4. While the cookie bottom is baking, stir condensed milk, lemon peel, and lemon juice into a small bowl. Spread lemon mixture over baked crust (while crust is hot). Crumble the remaining oatmeal cookie mixture over top. Bake about 25 minutes longer or until golden brown.
  5. Refrigerate for at least 30 minutes before cutting into 16 squares. Store covered in refrigerator for up to 1 week. Enjoy!

Recipe source: Betty Crocker

Recipe Notes:

If you can't find the Betty Crocker oatmeal cookie mix, use this from-scratch oatmeal cookie base recipe:

Homemade Oatmeal Cookie Base

  • 1 and 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup old-fashioned rolled oats
  • 1/2 cup (115g) unsalted butter, cold
  • 1 cup light brown sugar, lightly packed
  1. In a large bowl of a stand mixer with a paddle attachment or using a handheld mixer, cream the butter and brown sugar until combined.
  2. In a separate bowl, mix the flour, salt, baking powder, and oats.
  3. Add dry ingredients to the butter mixture and mix to combine.
  4. Continue with step three in the recipe above.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 

 

 By far, one of the best things I’ve ever eaten.

Oatmeal Lemon Creme Bars

 

If you like these lemon bars, be sure to check out my Blueberry Lemon Cheesecake Bars

Blueberry lemon cheesecake bars-6

106 Comments

All Comments

  1. When making the homemade base, is the butter there the same as the butter in the above recipe that uses the Betty Crocker? That is, is it like the Betty Crocker plus butter.

    Also, presumably before going to ‘step three in the recipe above, the eggs still need to be added?

1 2 3

Reviews

Questions

  1. When making the homemade base, is the butter there the same as the butter in the above recipe that uses the Betty Crocker? That is, is it like the Betty Crocker plus butter.

    Also, presumably before going to ‘step three in the recipe above, the eggs still need to be added?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×