The Best Egg-Free Lemon Bar: Creamy Lemon Crumble
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.
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
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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.
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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.
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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.
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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.
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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.