Buttery Lemon Bars (Print Version)
# Ingredients:
→ Crumble Base & Topping
01 -
3/4 teaspoon kosher salt, split
02 -
1 1/4 cups quick-cooking or old-fashioned oats
03 -
1 cup plain all-purpose flour
04 -
3/4 cup brown sugar, firmly packed (light or dark works)
05 -
8 tablespoons (1 stick) butter, unsalted
06 -
3/4 teaspoon baking powder
→ Lemon Layer
07 -
1 can (14 oz) sweetened condensed milk
08 -
Juice and zest of 2 large or 3 medium lemons
# Instructions:
01 -
Set your oven to preheat at 350°F. Use two strips of parchment paper to line an 8x8 pan with some overhang for easy lifting later.
02 -
Melt the butter and stir it together with brown sugar, baking powder, and a portion of the salt. Add in the oats and flour. Set 1 cup aside for the crumbles on top.
03 -
Take the leftover crumb mix and press it firmly into the base of your pan. Pop it in the oven until it turns golden, about 12-14 minutes.
04 -
In a bowl, mix the lemon zest, juice, condensed milk, and the pinch of salt left over. Whisk it until it looks smooth and creamy.
05 -
Pour the lemon mixture over the hot crust. Scatter the reserved crumb mixture on top and bake again for 22 to 24 minutes, until edges are browned.
06 -
Let it cool on the counter completely, around 1 1/2 hours. You can chill in the fridge for 30 minutes if you want them firmer. Slice into 12 squares.
# Notes:
01 -
Chilling in the fridge helps firm up the lemon layer.
02 -
Tastes best when served at room temperature.
03 -
Lift out easily by using the parchment overhang.