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–+ servings
Lemon Cream Crumb Bars

Lemon Cream Crumb Bars

Author Amber Brady
Yields 20 bars

Ingredients

  • ½ cup (113 g) butter, slightly softened
  • 1 cup (200 g) light brown sugar, gently packed
  • 1 ⅓ cup (160 g) all-purpose flour, (stir, spoon & level)
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup (80) quick oats
  • 14 oz (396 g) can sweetened condensed milk
  • ½ cup (118 ml) lemon juice
  • Zest of 1 lemon

Instructions

  • Preheat oven to 350˚F. Cream butter & sugar.
  • Sift flour, salt, & baking powder.
  • Add oats & flour mixture to butter/sugar mixture & combine. Make sure there are no butter chunks.
  • Press ½-¾ mixture on the bottom of an 8x11 (not 9x13) pan (there is a TON of crumb mixture, so I would recommend more than half pressed on the bottom b/c it gets messy with a lot on the top.)
  • Mix together the condensed milk, lemon juice, & zest. Spread onto the bottom layer of the crumb mixture.
  • Knead the remaining crumb mixture with hands, & crumble on the top of the lemon layer, but don't press down or you can ruin your lemon filling.
  • Bake for 20-25 minutes or until golden brown. Allow pan to rest for 30 minutes before cutting/serving. Delicious served cold from the fridge!

Notes