Lemon Crunch Bars


IMG_20140822_081548[1] 22/08/2014

These things are seriously tasty. With oaty, crunchy, buttery layers sandwiching together a smooth and creamy centre, it’s easy to see why. But less of the M&S advert sound-a-likes, don’t just see for yourself… bake and taste! The lemon filling is similar to cheesecake with a subtle lemon sharpness and the oat crunch biscuit layers are crisp and buttery with the tiniest saltiness to cut the richness and bring out those wonderful homely baking flavours. This is such a simple recipe and delivers lovely results.


  • 1 1/4 cups plain flour
  • 1 1/4 cups old fashioned rolled oats
  • 1 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 3/4 cup unsalted butter, melted or margarine
  • 1 tsp vanilla extract
  • 1 (14 oz) can sweetened condensed milk
  • 1 Tbsp finely grated lemon zest (1 lemon)
  • 1/3 cup fresh lemon juice (2-3 lemons)
  • 2 large egg yolks
  • 1/2 tsp lemon extract


  1. Pre-heat the oven to 180C. In a medium mixing bowl, whisk together the flour, rolled oats, salt and baking soda. Stir in the granulated sugar and brown sugar and mix until no clumps of sugar remain.
  2. Stir the vanilla into the melted butter/margarine and pour the mixture over the dry ingredients. Using a spoon, stir the mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased and foil lined 8×8 baking dish and gently press into an even layer.
  3. Bake in the preheated oven for 15 minutes. Remove from the oven and set aside (leaving the oven heated at 180C).
  4. In a mixing bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour this mixture over the crumb crust in the baking dish and spread it into an even layer.
  5. Sprinkle the top evenly with the remaining crumb mixture.
  6. Bake in preheated oven 23 – 26 minutes until lightly golden.
  7. Remove from the oven and allow to cool at room temperature. Once cool, cover and refrigerate for 30 minutes – 1 hour then remove and cut into squares. Store in an airtight container in the fridge.



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