Description
Bright, zesty, and just the right amount of creamy — these lemon bars are basically springtime baked into dessert form. A buttery oat shortbread crust meets a silky lemon filling, then gets topped with more crumble for the perfect sweet-tart bite.
Ingredients
Scale
- 3 sticks unsalted butter, softened (use salted butter? Just skip the added salt)
- ¾ cup light brown sugar
- ¾ cup white sugar
- 1 tablespoon pure vanilla extract
- Zest from 3 large lemons (or 4 if yours are smaller)
- 1 ¾ cups all-purpose flour
- 1 ¾ cups quick-cooking oats
- 1 teaspoon salt
- 21 ounces sweetened condensed milk (that’s 1 ½ cans)
- ¾ cup fresh lemon juice (about 3 large lemons)
- 3 large egg yolks
Instructions
- Prep Your Pan
- Set your oven to 325°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later.
- Make the Crust
- In a stand mixer (or grab a bowl and a hand mixer), beat together the butter, both sugars, vanilla, and 1 tablespoon of the lemon zest until smooth and creamy.
- Add the flour, oats, and salt, then mix until just combined. Don’t overdo it — you want it crumbly, not doughy.
- Bake the Base
- Press half the dough firmly into the bottom of your pan, spreading it evenly. Pop it in the oven and bake for about 20 minutes, or until lightly golden. While that’s happening, refrigerate the remaining dough so it stays nice and firm.
- Whip Up the Filling
- In a separate bowl, whisk together the sweetened condensed milk, remaining lemon zest, egg yolks, and fresh lemon juice until smooth and silky. The mixture should look creamy but still pourable.
- Assemble and Bake Again
- Take the crust out of the oven and immediately pour the lemon mixture over the top, spreading it evenly. Crumble the chilled dough over the filling.
- Bake for another 25–30 minutes, or until the top is golden brown and the center doesn’t jiggle when you gently shake the pan.
- Cool & Slice
- Let the bars cool completely in the pan — patience is key here, or they’ll fall apart when cutting. For ultra-clean edges, chill them in the fridge for a couple of hours before slicing into squares.
Notes
- These bars make a surprisingly big batch, so they’re perfect for parties, potlucks, or spring gatherings. If you slice them into bite-size squares, you’ll have plenty for a crowd — though honestly, no one will complain if you cut them extra large.
- Store leftovers in the fridge, covered, for up to 5 days. They taste just as good (maybe even better!) chilled.