Zesty Lemon Oat Bars with a Hint of Coconut
1 hour 10 minutes
1083 reads
About Zesty Lemon Oat Bars with a Hint of Coconut
Pucker up for sunshine in every bite! These Lemon Oat Bars are bursting with bright, zesty lemon flavor balanced by the hearty goodness of oats.A creamy condensed milk filling adds a touch of sweetness, perfectly complementing the satisfying crunch of brown sugar and walnuts. A hint of coconut elevates these bars to a truly irresistible treat.Perfect for picnics, potlucks, or a simple afternoon delight, these bars are sure to become a new favorite.
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
Crust
- 1 cup Oats
- 1 cup All-Purpose Flour
- 1/2 cup Sugar brown
- 1/2 cup Walnuts chopped
- 1/2 cup Coconut dried, shredded
- 1/2 cup Butter melted, unsalted
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
Lemon Filling
- 1 can (14 oz) Sweetened Milk condensed
- 1/4 cup Lemon Juice freshly squeezed
- 1 tsp Lemon Zest
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan. Line with parchment paper, leaving an overhang on the sides to lift the bars out later.
- In a food processor, combine the oats, flour, brown sugar, chopped walnuts, dried coconut, and baking powder. Pulse until the mixture resembles coarse crumbs. This creates a uniform texture for the crust.
- Add the melted butter and vanilla extract to the dry ingredients. Pulse until just combined. Be careful not to overmix, as this can make the crust tough.
- Press half of the oat mixture into the prepared pan, creating an even crust. This will form the base for the lemon filling.
- In a separate bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened. The lemon juice reacts with the condensed milk to create a luscious, tangy filling.
- Pour the lemon filling over the crust, spreading evenly. Sprinkle the remaining oat mixture over the lemon filling. Gently press down to ensure the filling is sealed.
- Bake for 25-30 minutes, or until the top is golden brown and the edges are set. The center may still appear slightly soft, but it will firm up as it cools.
- Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. Enjoy!
Recipe Notes
Good To Know
- For an extra burst of tanginess, add a teaspoon of finely grated lemon zest to the oat crust as well as the filling.
- If you prefer a firmer texture, chill the baked bars in the refrigerator for at least 2 hours before slicing; this helps the filling set and makes for cleaner cuts.
- Swap the walnuts for pistachios or pecans for a different flavor profile, or omit them entirely for a nut-free version—just add 2 extra tablespoons of oats to maintain the crunch.
- To enhance presentation, dust the cooled bars lightly with powdered sugar and top each piece with a small curl of lemon zest or a sprinkle of toasted coconut.
Expert Tips
- Blind-baking the crust for 10-12 minutes before adding the filling prevents it from becoming soggy.
- Use room temperature ingredients, especially the eggs and butter, for a smoother, more evenly combined filling.
- Don't overbake the bars. They are done when the edges are golden brown and the center is just set.
Storage Instructions
- Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 216kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 1mgFiber: 2gSugar: 11g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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This is fantastic! Thank you for sharing.
What a delightful recipe! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Absolutely wonderful! Can’t wait to make it.