There are several areas in which we are a house divided. In no situation is this more apparent than when we are choosing a dessert. My husband always leans towards fruity (heh heh), and I always lean towards chocolatey. When presented with a table of desserts, lemon bars don’t usually manage to pique my interest. Most of the lemon bars I’ve had are kind of oddly gooey and sticky and you get that weird powdered sugar mouth and hands. I am sure there are amazing lemon bar recipes out there (send me one if you have one!), but I usually am not that impressed.
Enter these. These are everything I wish a lemon bar would be. They have that bright lemon flavor in the creamy filling, and the brown sugar and oat crumbly crust is the perfect compliment.
Creamy Lemon Crumb Bars
You’ll start by mixing up your crust. Press about half of the mixture into the bottom of a pan. You can do a 9×13 or 8×11 pan, for thinner or thicker bars, respectively.
I mean, to be honest, I could grab a spoon and eat this buttery, sugary, oat mixture right outta the pan and feel happy about it.
Then, mix up your creamy lemon filling. Something happens to the sweetened condensed milk and lemon juice and zest in the oven, and it’s just so creamy and smooth and delicious. 
Before you juice your lemons, roll them under your palm on the counter, pushing down hard. This breaks up the membranes and gets more juice out. 
I had a college roommate who liked to eat sweetened condensed milk straight from the can. I mean… it’s good stuff, but that’s going too far.
Spread that lemony goodness evenly over your pressed crust.
Then, sprinkle the other half of the crumb mixture on top.
Spread it evenly and give it a little pat, but don’t press it too much. Just enough to make sure the top isn’t too crumbly.
Bake them, and set them on the counter to cool for 30 minutes. AND THEN for the love of all that is good and holy, put them in the fridge until they are completely cool and cold. You just gotta. These treats absolutely must be enjoyed cold. They are beyond heavenly.
Buttery, brown sugar-y, lemon-y bliss. I just love these.
Ingredients
Method
- Preheat oven to 350. Grease a 9x13 or 8x11 pan.
- Cream together butter and brown sugar until well combined.
- Add flour, outs, salt, and baking powder and mix to combine. Mixture will be crumbly but should hold together when pressed.
- Press half of crumb mixture into the bottom the pan.
- Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Spread the other half of the crumb mixture over the creamy lemon mixture, and gently pat down, but don't press.
- Bake for 20 to 25 minutes, or until golden brown.
- Cool on the counter for 30 minutes. Cut into squares, then put the pan in the fridge until cold. Serve cold.
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