Lemon Cream Bars

Lemon desserts always grace our table during Easter. To me, nothing says Easter (or spring) more than a lemon dessert. Last Easter I made some lemon bars that disappeared so quickly I wish I had made a double batch! This year I knew that wanted to make those lemon bars again, but I also wanted to try a new lemon bar dessert to bring to dinner. These tart and tangy lemon cream bars hit the spot. An oatmeal streusel crust is topped with a luscious lemon cream filling then finished off with an oatmeal streusel crumble topping. If you’re a fan of lemon desserts you’ll love these bars!

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Lemon Cream Bars

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  • 1 can (14 oz) can sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice
  • 1 ½ cups all purpose flour
  • 1 cup old fashioned rolled oats
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 ½ teaspoons lemon zest
  • 2/3 cup unsalted butter, melted


  1. Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. In a medium bowl, combine the milk and lemon juice; set aside.
  3. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, salt lemon zest and butter. Mix until crumbly.
  4. Press half of the oatmeal mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan.
  5. Spread the lemon filling evenly on top of the crust. Sprinkle the reserved oatmeal mixture evenly on top of the filling.
  6. Bake for 25 to 30 minutes, until the top is golden brown. Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

Yields: 24 bars
Prep Time: 10 minutes
Cook Time: 25 minutes

Source: adapted from Tasty Kitchen

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17 Responses to Lemon Cream Bars

  1. megan says:

    They look perfect for Easter!

  2. I do love lemon desserts.

  3. hungryhinny says:

    Do you know roughly how many lemons you need for 1/2 cup juice?

  4. Lemon always reminds me of Easter, too. That’s probably why I just love Easter desserts. 🙂 I love the streusel topping on these bars.

  5. ChgoJohn says:

    I’ve never seen an oatmeal crumble on a lemon bar and I bet it works wonders! Great idea!

  6. Michael Ann says:

    These looks gorgeous and delicious! I am going to try them for sure!

  7. rumpydog says:

    *drools* This is going on Pinterest!

  8. That oatmeal streusel crust is incredibly inviting!

  9. My goodness this looks absolutely fantastic! mmm I can taste the lemon. I just love you photo’s you know!

  10. juanitascocina says:

    You’ve found my weakness in lemon! YUM!

  11. Michael Ann says:

    I made these today and they turned out delish!

  12. eliotthecat says:

    Love that oatmeal topping! You just can’t beat a good lemon bar!

  13. eliotthecat says:

    I love the oatmeal topping!

  14. Sandra Garth says:

    Lemon and spring do go hand in hand. These are a good alternative to the tartlets I usually make.

  15. Cody Thompson says:

    I made these last night! So, so easy and THEY ARE DELICIOUS! Creamy, lemony and divine. I might try substituting coconut oil for part of the melted butter next time..? Perhaps then I wouldn’t feel so bad devouring one (or two) for breakfast in the morning 🙂

  16. Michael Ann says:

    These were so good, I featured them on The Big Green Bowl! 🙂

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