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Sweet and cool oatmeal lemon cream bars will appeal to both children and adults. If you are tired of oatmeal cookies and want something new, be sure to try this recipe. The bottom and top layer is a baked oat crust. Inside there is a sweet filling of sweetened condensed milk with lemon notes.
5 from 6 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 16


For the oatmeal crust and topping:

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups rolled oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

For the lemon filling:

  • 1 (14 oz.) can sweetened condensed milk
  • 1 tablespoon lemon zest
  • 1/3 cup lemon juice
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract


  • Combine flour, oatmeal, baking soda, and salt in a deep bowl. Add both types of sugar, stir. Pour in melted butter, vanilla, and stir thoroughly until all ingredients are wet.
  • Place parchment on an 8 * 8-inch baking dish and place half of the oatmeal dough there. Press evenly filling all edges and place in an oven preheated to 350F for 15 minutes. Cool it down.
  • In a bowl, combine the condensed milk, vanilla, lemon juice and zest, yolks. Mix until smooth. Pour over the baked crust, crush the remaining half of the dough on top, covering the entire filling. Bake for another 25 minutes. Cool on a wire rack and refrigerate for at least an hour. Remove from the mold, cut into portions, and serve.
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