Creamy Lemon Crumb Bars {Totally Tasty Tuesdays}

I love the Pioneer Woman. I just do. I have her cookbook and I cannot wait until her cooking show debuts on Food Network in August. She can't share a bad recipe. Like these Lemon Bars. Oh they are the best. I love them so much better this way (creamy) rather than the usual way you see them, with a jelled filling.  These are best served cold. They are so refreshing and need to be made on a weekly basis, in my opinion.

1 ⅓ cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Preheat oven to 350 degrees.


Mix butter and brown sugar together until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

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 mix on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Printable Version 


I linked these to Whatever You Want Wednesday, This Chick Cooks, Gooseberry Patch, Tidy Mom, Everyday Mom's Meals, Melt In Your Mouth Monday, Crazy Sweet Tuesday, Tuesday Talent Show