May 2, 2017

Lemon Crumb Bars

You know how sometimes you just want something that’s not chocolate?

ME NEITHER!!

Ha! πŸ˜† But apparently this is a thing because my friend Dawn doesn’t like chocolate and is always game for sweet treats that aren’t chocolate.

I think of her every time I make these. I think I’ll just wrap these up in a cute box and drive them over to Dawn! And then I remember I’m knee-deep in laundry and still have to go to the grocery store then get back in time to cook supper before baseball practice.

Fortunately she loves me anyway. Even though SHE has brought ME several treats over the years. She even brought over a whole pot roast dinner that Christmas my appendix tried to kill me. And gave me a homemade calendar one year made entirely of pictures of my family and it was so perfect it made me cry. And once she ordered me a vintage pyrex dish and filled it with her amazing cookies. All I’ve ever managed to do for her was sign a few cookbooks and lend my plumber husband to her (sexy crack included though!)

So, here’s to Dawn and the Lemon Crumb Bars I AM going to make just for her one day. I love you, D!

Lemon Crumb Bars - Just the right amount of sweetness with the tart lemons and a beautiful contrast in texture with the crumbly topping and creamy filling. So good!

Lemon Crumb Bars - Just the right amount of sweetness with the tart lemons and a beautiful contrast in texture with the crumbly topping and creamy filling. So good!

Lemon Crumb Bars - Just the right amount of sweetness with the tart lemons and a beautiful contrast in texture with the crumbly topping and creamy filling. So good!

Lemon Crumb Bars
1 14-oz. can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
1 cup oatmeal

Combine sweetened condensed milk, lemon juice and lemon zest in small bowl, stir well then set aside.

Sift together flour, baking powder and salt; set aside.

Combine butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy. Add flour mixture and oatmeal and mix until crumbly.

Press half of crumb mixture into the bottom of a greased 13x9 pan covering the bottom completely to make a crust. Spread lemon mixture evenly over bottom crust then sprinkle remaining crumb mixture evenly on top.

Bake at 350 degrees for 25 minutes or until edges start to brown. Cool in pan completely then cut into squares. Store in an airtight container at room temperature.

Makes 24-28 squares.

Notes:
  • If you need to use more than half of the crumb mixture to cover the bottom of the pan, that’s OK. You can use up to 2/3 of the mixture.
  • 2 lemons typically yield about 1/2 cup of lemon juice.
  • Always, always, always use real butter, especially when baking.
  • No, you can't make these in a crock pot 😜
This recipe was featured at the Weekend Potluck

PRINTABLE RECIPE


Lemon Crumb Bars - Just the right amount of sweetness with the tart lemons and a beautiful contrast in texture with the crumbly topping and creamy filling. So good!


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4 comments:

  1. I LOVE lemon so can't wait to try these bars! Thanks for sharing the recipe!

    ReplyDelete
  2. These look amazing.... love the crumbles w/ it and the lemom. Mmm..

    ReplyDelete
  3. This recipe sounds fantastic! Can these be frozen after being baked?

    ReplyDelete
  4. I love lemon, so this is a must try ��

    ReplyDelete

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy





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