Lemon Bars with Oat Shortbread Crust
These lemon bars feature a zesty, tangy lemon filling atop a buttery oat shortbread crust, offering a delightful balance of bright citrus and rich texture perfect for any dessert occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine rolled oats, 1 cup flour, powdered sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
- Press the oat shortbread mixture firmly and evenly into the bottom of the prepared baking pan.
- Bake the crust for 15-18 minutes or until lightly golden. Remove from oven and set aside.
- In a separate bowl, whisk together eggs, granulated sugar, 1/4 cup flour, lemon juice, and lemon zest until smooth and well combined.
- Pour the lemon filling over the warm shortbread crust and return to the oven.
- Bake for an additional 20-25 minutes or until the filling is set and slightly firm to the touch.
- Remove from oven and cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 2 hours to fully set before slicing into bars.
- Dust with powdered sugar if desired and serve chilled or at room temperature.
Notes
For an extra burst of flavor, garnish with fresh lemon slices or a sprinkle of finely chopped fresh thyme before serving.