I recently discovered a recipe for Quick And Easy Lemon Bars that completely surprised me with its refreshing flavor. The tangy lemon filling, set atop a buttery, crumbly base and crisp streusel topping, creates a harmonious blend that captures the balance of sweet and tart. Each bite is an invitation to experience something truly remarkable.

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I’m super excited about these Oatmeal Lemon Creme Bars that I recently whipped up. They bring a fun mix of tart and sweet flavors that totally surprised me.

I started with a base made from 1 cup all-purpose flour, 1/2 cup unsalted butter (melted), 1/2 cup old fashioned rolled oats, and 1/2 cup granulated sugar with a pinch of salt. Then I made a zesty lemon creme filling by whisking together 4 large eggs, 1 cup granulated sugar, 1/3 cup freshly squeezed lemon juice and the zest of one lemon with a little 1/4 cup flour.

But the real kicker is the crunchy streusel topping, made with another 1/2 cup oats, 1/2 cup all-purpose flour, 1/2 cup light brown sugar and 1/3 cup cold diced butter finishing off with 1/4 teaspoon salt. Its one of those sheet pan dessert recipes thats both quick and exciting, that i know you’ll love!

Why I Like this Recipe

I really love these lemon bars for a bunch of reasons. First off, the tart and sweet lemon filling is perfectly balanced – it reminds me of those warm, sunny days and gives my taste buds a real treat. I also enjoy the crust made with oats and flour; it’s crumbly and satisfies that need for a textured bite. Another thing is the streusel topping, which comes out all crispy yet rich, giving the bars that extra bit of crunch that makes every bite interesting. Lastly, I appreciate how simple the recipe is, even if I’m not the best cook, I always feel proud when I whip these up and share them with friends.

Ingredients

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Old fashioned rolled oats add hearty fiber and protein that helps keep you full, they offer a wholesome crunch.
All-purpose flour gives the crust and filling structure with simple carbohydrates, create a tender texture overall.
Unsalted butter lends rich creaminess and flavor, though its high fat content means use in moderation.
Granulated sugar makes the bars sweet, balancing the tangy lemon and boosting the overall dessert vibe.
Lemon juice delivers a bright, sour kick with vitamin C, perfectly cutting through the rich sweetness.

Ingredient Quantities

1 cup all-purpose flour (for the crust)

1/2 cup unsalted butter, melted (divided use)

1/2 cup old fashioned rolled oats (for the crust)

1/2 cup granulated sugar (for the crust)

1/4 teaspoon salt (for the crust)

4 large eggs

1 cup granulated sugar (for the lemon creme filling)

1/3 cup freshly squeezed lemon juice

Zest of 1 lemon

1/4 cup all-purpose flour (for the lemon filling)

1/2 cup old fashioned rolled oats (for the streusel topping)

1/2 cup all-purpose flour (for the streusel topping)

1/2 cup light brown sugar, packed (for the streusel topping)

1/3 cup unsalted butter, cold and diced (for the streusel topping)

1/4 teaspoon salt (for the streusel topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with a bit of the melted butter from the 1/2 cup butter.

2. In a bowl, mix together 1 cup all-purpose flour, 1/2 cup old fashioned rolled oats, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Stir in 1/4 cup of the melted butter until the mixture becomes a crumbly dough.

3. Press the dough evenly into the bottom of the prepared pan and bake it for about 15 minutes until it’s slightly set.

4. While the crust is baking, whisk together 4 large eggs, 1 cup granulated sugar, 1/3 cup freshly squeezed lemon juice, the zest of 1 lemon, and 1/4 cup all-purpose flour until smooth.

5. After the crust is done, pour the lemon creme filling over it and bake for an additional 20 minutes or until the filling is just set.

6. Meanwhile, in another bowl, combine 1/2 cup old fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1/4 teaspoon salt.

7. Add 1/3 cup cold diced unsalted butter to the streusel mixture. Use your fingers or a pastry cutter to mix until you see coarse crumbs forming.

8. Once the lemon creme filling is set, evenly sprinkle the streusel topping over the hot filling.

9. Return the pan to the oven and bake for another 10 to 12 minutes until the streusel is golden and crisp.

10. Let the bars cool completely on a wire rack, then chill them in the fridge for at least 2 hours before cutting into squares and serving. Enjoy!

Equipment Needed

1. Oven (for baking)
2. 9×13-inch baking pan
3. Mixing bowls (several are needed for the different mixtures)
4. Measuring cups and spoons
5. Whisk (for the lemon creme filling)
6. Spatula (to press the crust mixture evenly in the pan)
7. Knife (to dice the cold butter for the streusel)
8. Pastry cutter or fork (to mix the streusel topping until coarse crumbs form)
9. Wire cooling rack (for cooling the bars before they chill in the fridge)

FAQ

Q: Can I make these bars ahead of time?

A: Yeah, you can! Just let the bars cool completely and then store them in an airtight container in your fridge for up to 3 days.

Q: What kind of oats should I use?

A: The recipe calls for old fashioned rolled oats. Don't use quick oats because they absorb the liquids different and might mess with the texture.

Q: Can I substitute lemon juice with lime juice?

A: Sure, you can swap lemon for lime if you want a twist, but the bars might turn out a bit more tangy than usual.

Q: How do I know when the lemon creme filling is done?

A: You should see the center just set with a light jiggle when you move it gently – that's a good sign its done.

Q: Can these bars be made gluten free?

A: You can try using a gluten free flour blend for the crust and filling but bear in mind that the texture might differ a little from the original version.

Oatmeal Lemon Creme Bars Recipe Substitutions and Variations

For the 1 cup all-purpose flour in the crust you can use whole wheat pastry flour or a gluten free all-purpose blend instead – it might make the bars a bit denser but still tasty.
If you dont have unsalted butter, try using coconut oil or a good quality margarine; they work just as well in both the crust and the streusel topping.
The old fashioned rolled oats can be substituted with quick oats in a pinch, although they might not give you as chewy a texture.
You can replace lemon juice with lime juice for a different citrus twist, keep in mind the flavor will be tangier.
For the eggs, you may use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) if you need a vegan substitute; just be aware it might change the overall texture slightly.

Pro Tips

1. Make sure your eggs and butter are at room temperature before you start to mix everything up. It helps the ingredients blend way better and makes your filling super silky.
2. When pressing the crust in the pan, do it firmly and evenly so it bakes up nice and sturdy. Any uneven spots might make the bars fall apart once you slice them.
3. Check your filling a little before time is up – poke it with a toothpick to see if it’s just set. Overbaking can turn it into a dense mess instead of smooth and lemony.
4. For crunchier streusel, chill the cold butter a few extra minutes before you mix it in. This way, you’ll get nice crumbles and not a mushy topping that blends with the filling.