Lemon Oatmeal Cream Bars

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Okay, these are delicious! We made these for our Sunday treat, and they are super easy and quick to make. Got a bit of a lemon meringue pie taste thing going on, without actual meringue.
We also added a little E.D. Smith Rasberry Jam (aka: the best store bought jam ever- Costco) on top and that just added to the deliciousness. Next time I think we might swirl it in before we bake, but they are great either way!

Lemon Oatmeal Cream Bars

1 can (14oz) can sweetened condensed milk
1/2 c. freshly squeezed lemon juice
1 1/2 c. all purpose flour
1 c. old fashioned rolled oats
1 c. brown sugar
1 tsp baking powder
1 pinch salt
1 1/2 tsp lemon zest
2/3 c. unsalted butter, melted

Preheat the oven to 350 degrees. Butter and flour the bottom and sides of a 9x13 inch baking pan. 
In a small bowl, combine milk and lemon juice; set aside.
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, salt, lemon zest and butter. Mix until crumbly.
Press half of the oatmeal mixture into the prepared pan and use your hands or the back of a wooden spoon to push the crust into an even layer at the bottom of the pan.
Spread the lemon filling evenly on top of the crust. Sprinkle the reserved oatmeal mixture evenly on top of the filling.
Bake for 25-30 minutes, until the top is golden brown. Let cool, cut into squares, and serve. Can be stored in a container in the fridge for up to two days...if they make it that long ;)

Bon Appetite!

Comments

  1. jeff and alli8/18/2012

    These are good!

    I replaced 1/2 cup of the flour with wheat flour, and skimped on the sugar just a tad and probably didn't have quite 2/3 cup butter and they were still yummy yummy.

    ReplyDelete

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