Lemon Crumb Bars Oatmeal (Print Version)
Tangy lemon filling layered between two buttery oat crusts for moist, crumbly dessert bars.
# Ingredients:
→ Oat Crust
01 -
1 cup (80 g) quick-cooking oats
02 -
1 ½ cups (180 g) all-purpose flour
03 -
1 cup (200 g) light brown sugar, packed
04 -
¼ teaspoon baking soda
05 -
¼ teaspoon baking powder
06 -
¾ cup (170 g) unsalted butter, melted
→ Lemon Filling
07 -
1 can (14 ounces) sweetened condensed milk
08 -
½ cup (115 g) freshly squeezed lemon juice (about 3 lemons)
09 -
2 large egg yolks
10 -
1 teaspoon lemon zest
11 -
⅛ teaspoon kosher salt
# Steps:
01 -
Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper. Set aside.
02 -
In a large bowl, combine oats, flour, brown sugar, baking powder, and baking soda. Pour melted butter over the mixture and mix until crumbly, being careful not to overmix.
03 -
Measure out ½ of the mixture (about 2 cups) and set it aside for topping.
04 -
Pour the remaining half of the mixture into the lined baking dish. Press firmly into the bottom of the pan. Bake for 12-15 minutes, or until golden brown. Set aside to cool slightly while you prepare the lemon filling.
05 -
In a large bowl, mix sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt until smooth and creamy.
06 -
Pour the lemon mixture over the top of the baked oat crust. Evenly crumble the reserved oat mixture over the top.
07 -
Bake for 20-25 minutes, or until edges are golden brown. Allow to cool to room temperature, then refrigerate for 1 hour before serving.
# Notes and Tips:
01 -
Be careful not to overmix the oat crust mixture as it affects the crumbly texture.
02 -
Refrigerating before serving helps set the bars and enhances the flavor.