Tangy Lemon Bars (Print Version)
# Ingredients:
→ Base and Crumble Top
01 -
1 1/4 cups rolled oats (quick or old-fashioned)
02 -
3/4 teaspoon sea salt, split into two portions
03 -
3/4 cup packed brown sugar (dark or light)
04 -
1 cup all-purpose flour
05 -
8 tablespoons unsalted butter (1 stick)
06 -
3/4 teaspoon baking powder
→ Citrus Filling
07 -
Zest and juice of 2 large or 3 medium lemons
08 -
1 can (14 ounces) of sweetened condensed milk
# Instructions:
01 -
Preheat oven to 350°F. Cover an 8x8-inch baking pan with parchment paper, making sure the paper spills over on two sides.
02 -
Microwave butter to melt it. Combine with the sugar, baking powder, and a pinch of salt. Stir in the flour and oats. Save one cup for the top.
03 -
Use the rest of the mixture to cover the bottom of the pan. Bake for 12–14 minutes until it turns lightly golden.
04 -
Blend the sweetened condensed milk with the lemon juice, zest, and remaining salt. Stir until silky.
05 -
Pour the lemon mix on the crust while it’s hot. Sprinkle the reserved crumble on top. Bake an extra 22–24 minutes till edges are golden.
06 -
Let it cool down entirely (1.5 hours). If you’d like, chill it for 30 minutes to set firmly. Cut into 12 squares.
# Notes:
01 -
Chilling helps the lemon layer set nicely.
02 -
It tastes best served at room temp.
03 -
Leave the parchment edges sticking out for easy lifting.