Lemon Crumb Bars

• portions: 12 servings
• temps actif: 30 minutes
• temps total: 1 hour 55 minutes

Ingrédients

1 cup (80 g) quick-cooking oats

1½ cups (180 g) all-purpose flour

1 cup (200 g) light brown sugar, (packed)

¼ teaspoon baking soda

¼ teaspoon baking powder

¾ cup (1½ sticks / 170 g) unsalted butter. (melted)

1 can (14 ounces) sweetened condensed milk

2 large egg yolks

½ cup (115 g) freshly squeezed lemon juice, (about 5 lemons)

1 teaspoon lemon zest

⅛ teaspoon kosher salt

Instructions

Preheat oven. Line a baking pan with parchment paper.

Preheat oven to 350°F and line a 9x9-inch pan with parchment paper.

Oat Crust

Combine dry ingredients. Pour and mix in butter.

In a large bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Pour melted butter over the mixture and mix together until crumbly. Be careful not to overmix so it will be crumbly for the top later.

Reserve 2 cups of mixture.

Measure out ½ of the mixture (about 2 cups), and set it aside to reserve for topping.

Pour remaining mixture into bottom of pan.

Pour the remaining mixture into the lined baking dish. Press firmly to the bottom of the pan.

Bake 12-15 minutes, or until a golden brown. Set aside to cool slightly while you make the lemon filling.

Lemon Filling

Mix together ingredients for lemon filling.

In a large bowl, add sweetened condensed milk, eggs, lemon juice, lemon zest, and salt. Mix until smooth and creamy.

Assembly

Spread lemon filling over oat mixture crust.

Spread lemon mixture over the top of the baked oat mixture.

Crumble reserved oat mixture on top.

Crumble the reserved oat mixture over the top.

Bake 20-25 minutes or until edges are golden brown.

Refrigerate.

Let come to room temperature and then refrigerate 1 hour before serving. (Best enjoyed at room temperature.)

Nutrition

• Calories: 368 kcal