Does anyone else feel like summer is slipping away? I had a dinner the other night and I was in charge of dessert and didn’t have many ingredients on hand but happened to have everything for these. That’s why I love the Pioneer Woman because she uses everyday ingredients…nothing too fancy schmancy. These bars were awesome. They almost tasted like key lime bars. You probably could substitute lime juice if you wanted. I served these with strawberries and fresh whipped cream but that’s just because I like to complicate things. These are great just all by themselves…just ask my babysitter. I noticed when we returned home about 3 were gone from the plate of extras I had stuck in the fridge.

4 from 4 votes

Creamy Lemon Crumb Squares

These creamy lemon bars have an added crumb topping that really just makes them great.


  • 1 1/3 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 old-fashioned oats
  • 1 can 14 ounce sweetened condensed milk
  • ½ cups lemon juice
  • zest of 1 lemon


  1. Preheat oven to 350 degrees.
  2. Mix butter and brown sugar 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.
  3. Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.
  4. Bake for 20 to 25 minutes, or until golden brown.
  5. Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
  6. Serve cool. Makes around one dozen.

Recipe Notes

Source: The Pioneer Woman