Oatmeal Lemon Cream Crumb Bars
Moist and chewy oatmeal lemon bars with a buttery, crumbly oatmeal crust and crumb topping, with sweet, creamy lemon filling.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Food Processor or Pastry Cutter
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar, lightly packed
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking powder
- 1 cup cold, unsalted butter, cut into tablespoons
- 1 cup old fashioned rolled oats
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp fresh lemon zest
- 6 tbsp fresh lemon juice (from 2 lemons)
- ½ tsp lemon extract
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray an 8 inch square baking pan with non-stick baking spray, or line with parchment paper.
- In a bowl (or a food processor), combine the flour, brown sugar, salt and baking powder. Add the cold butter, and use a pastry cutter (or food processor) to cut in the butter until moist and crumbly. Add the oats, and stir together by hand until combined.
- Reserve 1 1/2 cups of the crumble mixture for the topping, and gently press the remainder into the prepared pan. Bake the crust for 20 minutes.
- Meanwhile, in a bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice and lemon extract, until smooth and thick.
- Remove the pan from the oven, and spread the filling over the hot crust. Sprinkle the filling with the reserved crumble. Return the pan to the oven, and bake for about 30 minutes until set, and the topping is a pale golden brown.
- Cool the bars completely before cutting into squares. You can serve these at room temperature, but I think they're best eaten chilled.
https://curlygirlkitchen.com/