Source: here, and there's another version that differs just slightly here
Ingredients:
1 1/3 cups all-purpose flour
1/2 teaspoon salt (next time I might decrease this to 1/4 teaspoon if I use salted butter)
1 teaspoon baking powder
1 cup old-fashioned rolled oats
1/2 cup (1 stick) unsalted butter, cold (I used salted and wish I would have decreased the salt as noted above)
1 cup light brown sugar, lightly packed (I used slightly less - maybe closer to 3/4 cup)
1 can (14 oz) sweetened condensed milk
2 Tablespoons grated lemon peel (about 2 large lemons)
1/4 cup lemon juice (about 2 large lemons)
Directions:
Preheat oven to 350F degrees. Spray 8x8 baking pan with nonstick spray.
In a large bowl of a stand mixer with a paddle attachment or using a handheld mixer, cream the butter and brown sugar until combined.
In a separate bowl, mix the flour, salt, baking powder, and oats.
Add dry ingredients to the butter mixture and mix to combine. (Mine was really crumbly, so I had to use my hands to get everything combined . . . and then it was still rather crumbly.)
Press half of oatmeal cookie dough into bottom of prepared baking pan. Bake for 15 minutes.
While the cookie bottom is baking, stir condensed milk, lemon peel, and lemon juice into a small bowl. Spread lemon mixture over baked crust (while crust is hot). Crumble the remaining oatmeal cookie mixture over top. Bake about 25 minutes longer or until golden brown.
Refrigerate for at least 30 minutes before cutting into 16 squares. Store covered in refrigerator for up to 1 week. Enjoy!
Notes:
I had really high hopes for these bars, and while they taste awesome, they look rather disappointing. I'm not sure what I did wrong, but they are super duper crumbly and hard to get out of the pan. Not very pretty, that's for sure. But what they lack in photogenicity (I just made up that word - ha!) they do make up for in taste. They're not overly tart like some lemon bars can be, and the combination of oatmeal cookie crust with creamy lemon center is pretty dang divine.
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