These oat-cookie crusted lemon bars with strawberries are a perfect warm weather dessert! They are made with sweetened condensed milk, which makes them perfectly sweet, tart, and creamy.
Strawberries and lemon are a perfect pair, don’t you think? Before my coffee days, I used to always buy this one blended drink from Starbucks called a strawberry lemonade, which they have sadly discontinued. It’s apparently a secret menu item now though. It was like a slushy that I would get from the coffeeshop, because like I said, there was a time in my life called the ‘pre-coffee’ days when I somehow had energy without caffeine.
These creamy lemon bars with brown sugar strawberries pair that tart lemon with sweet strawberry for a great warm weather dessert. They start with with a hearty oat cookie crust that’s super easy to make. No stand mixer or food processor required! The lemon filling is tart, creamy, and a perfect contrast to the crunchy oat crust. I top them with some fresh strawberries that have been coated in brown sugar to add a bit of sweetness.
Ingredients Needed
Here is everything that you will need to make these creamy lemon bars! Before that though, in terms of equipment, you will need an 8×8 square baking pan.
Oat Cookie Crust
- All-purpose flour
- Rolled oats: try to avoid using quick oats here, as rolled oats (old-fashioned oats) will give you a heartier texture and flavor.
- Brown sugar and granulated sugar
- Vanilla extract
- Unsalted butter, melted
- Kosher salt, baking soda, and baking powder.
LEMON FILLING
- Sweetened condensed milk: this is the secret ingredient to getting the bars so creamy while adding sweetness.
- Fresh lemon juice and lemon zest: please use fresh lemons here and not bottled lemon juice for the best and most authentic flavor.
- Egg yolks
- Pinch of kosher salt
Brown Sugar Strawberries
All you will need are fresh strawberries and brown sugar–super easy!
I used to, and still sometimes do, sprinkle sugar on top of a bowl of strawberries before eating them. This is kind of like that, only we’re using brown sugar for an even richer flavor!
Tips for Lemon Bars
Refrigerate and serve them cold
To set the bars and make them easier to cut, I recommend chilling them in the fridge or freezer for at least an hour. You could even make these ahead of time and chill them in the fridge overnight before serving! Perfect if there’s a morning potluck or brunch that you need to bring these to but you don’t want to get up early to cook.
I also happen to think they taste even better when chilled–just trust me on this one. The lemon is super refreshing and it’ll cool you down on a hot summer day.
Use Fresh Lemons
I mentioned this in the ingredients section, but please use fresh lemons for this recipe! It makes a huge difference in the flavor. Bottled lemon juice has additives which will impact how the bars taste. Also, don’t skimp on the lemon zest–it’s where you’ll get the most authentic and aromatic lemon flavors.
Let the Crust Cool Before Filling
You don’t need the oat cookie crust to be completely cool, but make sure it isn’t piping hot before you pour the lemon filling in. Since there is egg in filling, we want to make sure we’re not pouring it directly onto a super hot surface, otherwise the egg will start to cook unevenly!
How Should I Store Leftovers?
Store leftover lemon bars in an airtight container in the fridge. They will be good for up to 5 days. You can also wrap and freeze them for up to 3 months! If you are freezing them long term, then do not add strawberries until you’re ready to eat them.
Did You Make This Recipe?
If so, I’d love to hear from you! Feel free to leave a comment or rating to share your thoughts and help others on the internet find this recipe.
Or, take picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your fresh lemon bars with strawberries!
Big lemon person? Bought enough lemons to feed a village? Check these recipes out as well!
Browned Butter Blueberry Lemon Poppyseed Muffins
Creamy Lemon Bars with Brown Sugar Strawberries
Creamy Lemon Bars with Brown Sugar Strawberries
Equipment
- 8×8 square baking pan
Ingredients
Oat Cookie Crust
- 1 cup all-purpose flour
- 1¼ cup rolled oats
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ¼ tsp baking soda
- pinch baking powder
- ½ tsp vanilla extract
- ½ cup unsalted butter, melted
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 2 egg yolks
- 1½ tbsp fresh lemon zest
- 6 tbsp freshly squeezed lemon juice
- pinch of salt
Brown Sugar Strawberries
- 1 cup chopped strawberries
- 2 tbsp light brown sugar
Instructions
- Preheat your oven to 350°F. Grease an 8×8 baking pan and line with parchment paper, leaving a 2" overhang on both sides.
- In a large bowl, mix together the flour, rolled oats, sugars, baking soda, and baking powder.
- Melt the butter in a microwave safe dish and then stir in the vanilla. Pour this over the flour/oat mixture and use a spatula to fold everything together until combined.
- Press this oat cookie dough in an even layer into the base of your baking dish. Bake for 15 minutes.
- Pull the crust out and let it cool for 10 minutes. In the meantime, whisk the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and pinch of salt together until blended.
- Pour the lemon mixture over the crust and use a spoon to spread it into an even layer. Bake for an additional 20-15 minutes, or until edges are brown and filling is set.
- Let the bars cool completely, then transfer to the fridge for chill for at least an hour.
- Once you're ready to serve, toss the strawberries with the brown sugar. Let them rest for 10 minutes so that the sugar dissolves, then spoon the strawberries onto the bars. Slice in the 16 squares. Enjoy!
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