Tuesday, August 13, 2013

Lemon Creme Crumb Bars

These bars are one of my new favorites!  The lemon creme filling is silky and absolutely divine.  I love the cookie bottom and the crumble top.  They are so simple to make (even though there are a few different steps) and well worth the time it takes to have them sit and cool.  These will be made many, many more times - and I would say I would share, but I am not sure they will make it out of my kitchen...

This recipe makes 9-12 servings.

1 1/4 C flour
1 1/4 C oats
1/2 tsp salt
1/2 tsp baking soda
1/2 C sugar
1/2 C brown sugar
3/4 C unsalted butter, melted
1 tsp vanilla
1 (14 oz) can sweetened condensed milk
1 TBSP lemon zest (about 1 lemon)
1/3 C fresh lemon juice (about 2 lemons)
2 egg yolks (large eggs)
1/2 tsp lemon extract

Preheat the oven to 350.
Lightly grease an 8"x8" pan.
Mix together the flour, oats, salt, baking soda, sugar, and brown sugar until no clumps remain.
Add the butter and vanilla and stir until everything is just moistened.
Press half of the oat mixture into the bottom of the pan.
Bake for 15 minutes.
Whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks, and lemon extract.
Pour over the cooked base.
Sprinkle the remaining oat dough over the top of the lemon mixture.
Bake for 20-25 minutes until just golden on the top.
Allow the bars to cool to room temperature (1-2 hours).
Refrigerate for at least 30-60 minutes and then cut into desired shapes and sizes.
Store in an airtight container in the refrigerator (if you don't eat them all first!).

This recipe is from www.cookingclassy.com.

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