Who has been around long enough to remember that I used to HATE citrus desserts? Up until this last year, you couldn’t pay me to eat a lemon dessert. It wasn’t that I didn’t like lemons, there was just something about lemon in desserts that sounded so unappetizing to me. Fast forward to 2021 when somehow my taste buds miraculously changed and I actually started loving and craving lemon desserts. I guess it’s true what they say, you’re taste buds are always maturing.
With a new found love for citrus desserts, I found myself wanting to create new recipes using citrus in my own kitchen. I was craving something tart but also something baked so I created these delicious Lemon Crumb Bars. They start with a homemade oatmeal cookie/blondie base and are filled with a tart and creamy lemon filling made from sweetened condensed milk, lemon zest, lemon juice and egg yolks and then topped with a fresh lemon glaze. These bars are pure SUNSHINE, they are the perfect mix of sweet and tart.
Tips & Tricks:
- Make sure and thoroughly mix the oatmeal cookie base so that no flour streaks remain.
- My favorite hack with this recipe is substituting the lemon juice for passion fruit juice in both the filling and the glaze. My favorite brand of passion fruit juice to use is from Tastes of Aloha. Make sure and use code SHAEMAKES for free shipping. Using passion fruit in these bars turns them from Lemon Bars to Passion Fruit Crumb Bars.
- These bars cut best when really cold. I prefer to freeze them for a couple hours and then cut them and store them in the refrigerator. If you only store them in the fridge, the filling may ooze out just slightly, but don’t worry, that won’t affect the flavor.