I originally published these lemon crumble bars back in 2012. When 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!
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:
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. 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.
