Lemon Oat Bars


Preparation info

  • Makes


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

Martin Whitmore, one of the Luing island bakers, makes this recipe at least once a week for the Atlantic Centre’s Centre in Cullipool. It is one of the most popular bakes.


For the crumble

  • 160 g plain flour
  • 100 g porridge oats
  • 110 g light brown sugar
  • 136 g unsalted butter
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon salt


    Make the crumble by mixing the flour, oats, butter, sugar, bicarbonate of soda and salt in a food processor until just combined, or rub in by hand.

    Tip half of the crumble into the baking tin (a square deep baking tin 20cm square, lined so it comes up two sides for easy removal of the bake once cooked) then press down firmly and bake at 190C/375F/Gas 5 for 10 minutes until golden and set.

    Make the filling by mixing the condensed milk with the lemon zest and lemon juice until thickened. Spread the filling over the baked base. Carefully sprinkle over the remaining crumble and press down lightly. Bake for a further 20 minutes until the edges are golden brown and the centre is set but soft. Leave to cool completely before removing from the tin and cutting into 4 rows by 3 rows.

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