Can I use quick oats instead of old-fashioned?

Technically yes, but you'll lose that wonderful chewy texture! Quick oats absorb more liquid, making the bars denser. If that's all you have, reduce the flour by 2 tablespoons to compensate. But honestly? It's worth running to the store for the real deal - those thick rolled oats make all the difference.

How can I make these bars vegan?

Easy swaps exist! Use coconut oil instead of butter (measure it melted), and swap the egg yolk for 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it thicken for 5 minutes first). For the lemon curd, look for vegan versions or make your own using coconut milk and cornstarch. The texture comes out slightly different but still delicious!

My bars fell apart when cutting - what went wrong?

Oh honey, I feel your pain! This usually means either: 1) The crust wasn't pressed firmly enough (really put some muscle into it next time), or 2) You didn't let them cool completely (I know, the wait is torture). Chilling them in the fridge for 30 minutes before slicing solves most crumbling disasters.

Can I double this recipe for a crowd?

Absolutely! Double everything and use a 9x13-inch pan instead. You'll need to bake it 5-10 minutes longer - watch for those golden edges to pull away. This recipe scales up perfectly for potlucks, which is why it's my go-to when feeding a crowd!

What's the best way to zest lemons for homemade curd?

Use a microplane if you have one - it gives the fluffiest zest without bitter pith. Only grate the yellow part, then immediately mix the zest into your sugar to release the oils. Pro tip: Freeze lemons for 10 minutes first - they zest more easily and make less mess. Now you're ready for that incredible homemade curd!

Lemon Oatmeal Crumble Bars Recipe

Name: Irresistible Lemon Oatmeal Crumble Bars Recipe - Blissful Bites in 35 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups rolled oats; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, melted; 1 large egg yolk; 1 tsp vanilla extract; 1 cup lemon curd (store-bought or homemade)

Description

These lemon oatmeal crumble bars combine a tangy lemon filling with a buttery oat crust. Perfect for a snack or dessert.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, melted
1 large egg yolk
1 tsp vanilla extract
1 cup lemon curd (store-bought or homemade)

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Instructions

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
In a bowl, mix flour, oats, sugars, baking powder, and salt.
Add melted butter, egg yolk, and vanilla. Stir until crumbly.
Press 2/3 of the mixture into the pan to form the crust.
Spread lemon curd evenly over the crust.
Sprinkle the remaining crumble mixture on top.
Bake for 25-30 minutes or until golden brown.
Cool completely before cutting into bars.

Notes

Use homemade lemon curd for a fresher taste.
Store in an airtight container for up to 5 days.
Freeze for longer storage.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American