Lemon Crumb Bars (Print Version)
# Ingredients:
→ Crumb Base & Topping
01 -
8 tablespoons (1 stick) unsalted butter
02 -
3/4 cup packed dark or light brown sugar
03 -
3/4 teaspoon baking powder
04 -
3/4 teaspoon kosher salt, divided
05 -
1 1/4 cups old-fashioned rolled or quick-cooking oats
06 -
1 cup all-purpose flour
→ Lemon Filling
07 -
2 large or 3 medium lemons (for zest and juice)
08 -
1 (14-ounce) can sweetened condensed milk
# Instructions:
01 -
Heat oven to 350°F. Line 8x8-inch baking pan with parchment paper in perpendicular sheets, leaving overhang.
02 -
Melt butter, mix with brown sugar, baking powder, and salt. Stir in oats and flour. Reserve 1 cup for topping.
03 -
Press remaining mixture into pan. Bake until lightly browned, 12 to 14 minutes.
04 -
Mix lemon zest, juice, sweetened condensed milk, and remaining salt until smooth.
05 -
Pour filling over hot crust, top with reserved crumble. Bake 22-24 minutes until edges are browned.
06 -
Cool completely (1.5 hours), optional refrigerate 30 minutes to firm. Cut into 12 pieces.
# Notes:
01 -
Can be refrigerated to firm up filling
02 -
Best served at room temperature
03 -
Use parchment sling for easy removal