The Best Egg-Free Lemon Bar: Creamy Lemon Crumble

creamy lemon crumble bars arranged on a plate

The Best Egg-Free Lemon Bar: Creamy Lemon Crumble

Course: Dessert

Cuisine: American

Keyword: creamy lemon crumble, egg-free lemon bar, Lemon Bars, nut-free lemon bar

Prep Time: 25

Cook Time: 30

Cool down: 30

Total Time: 1 25

Servings: pieces

Calories: 135kcal

Author: Sharon (Nut Free Wok)

Cost: $10

Creamy lemon crumble bars are my favorite nut-free, egg-free lemon bars. I love the creamy lemon filling sandwiched between a brown sugar and oatmeal topping and crust.

Print Recipe

Equipment

1 9x9 baking pan
1 pastry cutter

Ingredients

4 ounces unsalted butter softened
1 cup all-purpose flour can use whole wheat if desired
1 cup oatmeal old-fashioned
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar light or dark
3 large lemons zest and 1/2 cup juice, or 4 small/medium lemons
1 14-ounce can sweetened condensed milk, fat-free regular is ok too

Instructions

Preheat oven to 350°F and check that a rack is in the middle position. Line a 9x9 square baking pan with a piece of parchment paper. Lightly butter the bottom of the parchment paper, set aside tha pan and the butter to soften.
In a medium bowl, combine the 1 cup all-purpose flour, 1 cup oatmeal, 3/4 teaspoon baking powder, and 1/4 teaspoon salt with a pastry cutter. Add the 3/4 cup brown sugar and the remaining 4 ounces unsalted butter, use the pastry cutter to combine the ingredients until the mixture is crumbly. Spread about 2 cups the oatmeal mixture into your parchment lined baking pan and use a flat smooth surface to press the mixture together and slightly up the sides of the pan about 1/4 inch.
Over a second medium-sized mixing bowl, zest 3 large lemons and then juice them. You will need 1/2 cup lemon juice (pulp included) and juice the last lemon as needed. Add the lemon juice and 1 14-ounce can sweetened condensed milk, fat-free to the bowl. Use a spatula or whisk to stir until the lemon juice and sweetened condensed milk are combined.
Pour the lemon filling over the prepared pan and avoid pouring over the edge of the crust. Use the back of a spoon to spread the filling evenly and leaving a slight border. Sprinkle the remaining filling over the filling and bake on a middle rack for 25-30 minutes. The lemon bars are ready a few minutes after you start to smell the butter and lemon and when the topping looks a light golden brown.
Remove from the oven and allow the lemon bars to cool down for 30 minutes. Use a sharp knife and press down to cut them into 16 pieces (I use a cleaver!). Allow the filling to set in the refrigerator for a few hours but they are tempting to enjoy warm.

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