My all-time favorite fruity dessert is a lemon bar. That’s probably pretty evident by the fact that I have 4 or 5 different lemon bar recipes on the blog. I’m obsessed.
Last year I was so pumped to make this raspberry lemon bar that had been circulating the blog world that I actually cried when it turned out to be a huge fail.
Over a lemon bar.
This is my life.
This one, fortunately, didn’t fail and it may be my new favorite. A lemon bar is typically lemon curd on a shortbread crust but these bars start with an oatmeal crust and then have a filling of just lemon juice and sweetened condensed milk. And then – the best part – it’s topped with crumbles of the oat crust.
You guys know I love anything with a crumb topping!
I was totally skeptical because, like I said, the filling is literally just lemon juice and sweetened condensed milk. I didn’t think it would set up and be slice-able. But it really did turn super thick and creamy.
I had more bars than I’d like to admit to.
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 stick 1/2 cup butter, softened
- 1 cup brown sugar lightly packed
- 1 cup old-fashioned oats
- 1 can 14 ounce sweetened condensed milk
- 1/2 cup lemon juice
- zest of 1 lemon
Preheat oven to 350F.
Beat butter and brown sugar together until light and fluffy. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine.
Press half of oat crumb mixture into the bottom of an 8x8-inch pan.
In a separate mixing bowl, whisk together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture.
Take the remaining crumb mixture and knead it with your hands to make it crumbly and chunky. Sprinkle this over the lemon mixture.
Bake for 20 to 25 minutes, or until golden brown.
Cool for about 30 minutes before cutting. Refrigerate for at least a couple hours before serving.