Creamy Lemon Crumb Bars

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 2 Egg yolks, large

• Breakfast Foods

  • 1 1/4 cups Rolled oats, old-fashioned

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 (14 oz can Condensed milk, sweetened

Found on dinnerthendessert.com

Description

Ingredients

• 1¼ cups all-purpose flour
• 1¼ cups old fashioned rolled oats
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¾ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons finely grated lemon zest
• ½ cup fresh lemon juice
• 2 large egg yolks

Directions

• Preheat oven to 350 degrees and butter/flour or baking spray an 8x8 baking pan.
• In a large mixing bowl add flour, oats, salt and baking soda.
• Mix in the sugar and light brown sugar.
• Add the vanilla and melted better together and mix it into the dry ingredients.
• Press half the mixture into the bottom of your baking pan.
• Bake for 15 minutes.
• While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
• Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
• Bake for an additional 20-22 minutes.
• Let cool completely, then refrigerate.
• The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesnt ooze at all while cutting.
• If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
• Put the dipped bars onto a wax paper lined cookie sheet and keep refrigerated.