These Oatmeal Lemon Cream Bars are perfect for the lemon lover. No mixer needed and it comes together in under an hour!

Oatmeal Lemon Cream Bars on a white dish

Hello hello everyone! I am finally back after a brief hiatus. During the break, I started a new job, Frank and I did a mini renovation of the kitchen which gives me a little more space to bake, and I attended a food photography workshop. Talk about productive!

Anyway, back to our regularly scheduled programming. Let’s talk lemons. I don’t know about you but I absolutely love lemon-flavored treats. It’s a flavor that I associate closely with summer, but the weather has been so wonky in New York that I figured I’d go for a summer palette this time around.

Oatmeal Lemon Cream Bars dough coming together with pastry cutter

This is my go-to bake when I’m feeling lazy and need a quick lemon fix. That happens more than I care to admit, but I think you’ll understand why when you give these a try. The lemon flavor doesn’t overpower your taste buds — it’s nice and light and the oatmeal layers complement the cream quite well. Also, I think these bars qualify as healthy snacks since they contain oatmeal. Totally makes sense, right?

I hope you give these a try. If you do, feel free to let me know by leaving a comment and rating the recipe — I’d love to hear from you!

Tools/Ingredients I used:

1) Betty Crocker Oatmeal Cookie Mix

2) OXO Pastry Blender

3) 8×8 Baking Pan

Oatmeal Lemon Cream Bars

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Author: Ann
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Recipe adapted from Sally’s Baking Addiction.

Ingredients

Scale

1/2 cup (1 stick) unsalted butter
1 pouch Betty Crocker oatmeal cookie mix
1 large egg
1 can (14 oz) condensed milk
2 tablespoons lemon zest
1/4 cup lemon juice

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Instructions

Preheat your oven to 350F and spray an 8×8 pan with nonstick spray.
Pour the cookie mix into a large bowl and cut the butter into the mix using a pastry blender. Add the egg and continue to mix until the mixture is crumbly.
Divide the oatmeal mixture in half and press the first half into the bottom of the pan. Bake for 15 minutes.
In a medium bowl, stir the condensed milk, lemon zest, and lemon juice together. Once the oatmeal cookie mixture is done baking, pour the lemon mixture on top and spread evenly.
Loosely crumble the second half of the oatmeal cookie mixture on top. Bake for 25 minutes.
Allow pan to cool on cooling rack for 30 minutes. Then, transfer the pan to the cooling rack and allow it to cool for another 30 minutes.
Once cooled, cut into squares and enjoy!