Lemon Crumble Bars!
Sweet and zingy lemon crumble bars with an oat crumble base, lemon filling and oat crumble on top - easy and delicious
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Servings: 16 pieces
Ingredients
Crumble
- 175 g rolled oats
- 200 g plain flour
- 150 g light brown soft sugar
- 1/2 tsp baking powder
- 175 g unsalted butter (cold and cubed)
Filling
- 395 g condensed milk
- Juice of 3 lemons
- Zest of 3 lemons
Instructions
Crumble
- Preheat the oven to 200ºc/180ºfan and line a 9x9" square tin with parchment paper.
- In a large bowl, add the rolled oats, plain flour, light brown soft sugar, baking powder and unsalted butter.
- Rub the ingredients together with your fingers until the mixture resembles bread crumbs and there are no large lumps of butter left.
Filling
- In a new bowl, add the condensed milk, lemon juice and zest
- Mix together until combined
Assembly
- Pour 500g of the oaty crumble mix into the lined tin and press down firmly.
- Pour the filling onto of the oats, and spread.
- Sprinkle over the rest of the crumble mix
- Bake in the oven for 30+ minutes, or until golden and beautiful.
- Leave the bars to cool fully before portioning. Refrigerating them can sometimes make this easier.
Notes
- These lemon crumble bars will last in the fridge or room temperature on a cool day for 5-7 days
- These bars will freeze for 3+ months
- I recommend using rolled oats over porridge oats
- This is the 9" square tin that I use in this recipe
- Find the raspberry version on my blog here