After making (and loving) both my Lemon Crumb Bars and Strawberry Cheesecake Bars, I thought I would combine them! These easy Strawberry Lemon Crumb Bars are made with a buttery oat crust, a creamy lemon cheesecake filling, and plenty of fresh strawberries.They’re sweet, tangy, and perfect for spring and summer desserts, potlucks, or anytime you need a fruity treat.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Oats: I use quick-cooking oats in the crust and crumb topping for a softer, more tender texture.

If you only have old-fashioned rolled oats, they’ll work, too, just expect a heartier bite.Butter: I prefer unsalted butter in the oat crust, but salted butter works, too! Sweetened Condensed Milk: Make sure you grab sweetened condensed milk for the filling, not evaporated milk.They come in similar cans, but they’re totally different! Sweetened condensed milk is thick and sweet, which gives these bars their creamy texture and perfect sweetness.

Egg Yolks: I only used the yolks of the eggs in the filling.The egg yolks help make the filling smooth and creamy.They also help everything stick together, so the bars don’t fall apart when you cut them.

But, don’t let the egg whites go to waste! Save them to use in my fried ice cream and almond paste recipes.Lemons: The lemon juice gives the bars a fresh, tangy t

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