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1 July, 2016

Lemon Cream Oatmeal Bars

Posted in : All, Desserts on by : hdcook


A few weeks has gone by, vacation,  the summer heat and what not; truly summer is really HERE because the ac is running, constantly to keep the house cool and my hubby is not liking it, electricity bill for the summer is going to be high, but I told him “at least we have lemon cream bars to keep us cool” and I did say that truly, its sweet and perfect treat for summer seriously when chocolate of any kind is to rich to have for the summer months you want something that is refreshing but still quenches that sweet tooth that we all have and my lemon cream oatmeal bars just does the trick, crunchy milky sweet lemon flavor that perfect for summer bb-q desserts, I certainly had made this a couple of times and everyone loves it~make it for your next bb-q gathering trust, trust me everyone will love it.

Lemon Cream Oatmeal Bars

Yield: 12 Bars

Serving Size: 1 Bar


  • 1 1/4 Cup all purpose flour (bleached or unbleached)
  • 1 1/4 Cup quick cooking coats (Old fashion Oats will be fine,what ever you have)
  • 12 Tablespoons of unsalted butter, melted
  • Zest of one lemon
  • 1/2 Cup granulated sugar
  • 1/2 Brown Sugar
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon kosher salt
  • 1 14 Oz Sweetened Condense Milk
  • 1 Teaspoon vanilla extract
  • 2 Large Egg yolks
  • 1/3 Cup Of Lemon Juice (from Zest lemon)
  • 1/2 Teaspoon of Lemon Zest (or Lemon Extract)


  1. Preheat oven to 350 degrees, line an 8x8 inch baking pan with foil and spray or butter foil, set aside, In a medium bowl whisk together flour, oatmeal, salt and baking soda. Stir in the brown sugar and granulated sugar, add vanilla extract to melted butter and pour melted butter to the oatmeal mixture and mix til evenly moistened. take half of the oatmeal mixture and press evenly onto prepared pan for the crust and bake for 15 minutes. In another bowl whisk together condense milk, lemon zest lemon juice and egg yolks until blended, when crust is done baking pour lemon cream filling over the cooked crust and crumble the remaining crust on top evenly and bake for 23-26 minutes or til lightly brown. Transfer pan to a cooling rack and let it cool to room temperature, better serve when its chilled in fridge for a couple of hours.


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