Lemon Cream Crumb Bars
Deliciously buttery crumb bars stuffed with a zesty lemon cream filling, and drizzled with a sweet glaze!
Servings: 16 bars
Calories: 275kcal
Ingredients
For the Bars
- 1 ½ cups (190g) plain/all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150g) light brown sugar
- 1 ½ cups (135g) porridge oats
- ¾ cup (170g) unsalted butter melted
- 1 can (14oz/397g) sweetened condensed milk
- Zest and juice from 1 lemon
For the Glaze
- 1 cup (125g) icing/powdered sugar
- 1 teaspoon fresh lemon juice
- 1 - 2 tablespoons milk
Instructions
For the Bars
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper or aluminium foil, and set aside.
- Whisk together the flour, baking powder, salt, sugar, and oats. Add the melted butter, and stir until the mixture is moist and crumbly. Press half of the mixture into the prepared pan, and bake for 10 - 15 minutes until lightly golden.
- Stir together the condensed milk, lemon juice, and zest. Pour over the baked base, and sprinkle with the remaining crumb mixture. Gently press the crumbs down. Bake for 30 - 35 minutes, or until lightly golden.
- Allow to cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before slicing into bars.
For the Glaze
- Whisk together the icing sugar, lemon juice, and milk until combined. Add more milk if the glaze is too thick, or more icing sugar if too runny. Drizzle the glaze over the cooled bars.
Notes
Bars will stay fresh in an airtight container in the fridge for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1bar | Calories: 275kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 104mg | Fiber: 1g | Sugar: 30g