Lemon Creme Crumb Bars
Source: Found on Pinterest
Made for Deer Camp 2015
Ingredients
- 1-1/4 c. unbleached all-purpose white flour
- 1-1/4 c. old fashioned oats
- ½ t. salt
- ½ t. baking soda
- ½ c. white sugar
- ½ c. brown sugar
- 3/4 c. unsalted butter, melted
- 1 t. vanilla extract
Lemon Creme
- 14 oz. can sweetened condensed milk
- 1 Tbls. finely grated lemon zest
- 1/3 c. fresh lemon juice
- 2 large egg yolks
- ½ t. lemon extract
Instructions
In a small mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Set aside.
In a medium mixing bowl, whisk together flour, oats, salt and baking soda; stir in the white and brown sugars until no clumps of sugar remain.
Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened.
Sprinkle half of the crumb mixture into the bottom of a greased 8 x 8–inch baking pan and gently press into an even layer. Refrigerate remaining crumb mixture until needed.
Bake at 350 degrees for 15 minutes. Remove from oven and set aside (leave oven on).
Pour lemon creme mixture over baked crumb crust and spread into an even layer. Sprinkle top evenly with remaining crumb mixture.
Return pan to oven and bake 23-26 minutes until lightly golden.
Remove from oven and allow to cool at room temperature. Once cool, cover and refrigerate 30 minutes to 1 hour. Remove and cut into squares.
NOTE: Store in airtight container in refrigerator. Makes 16 bars.