Oatmeal Lemon Cream Bars

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 2 Egg yolks, large

• Breakfast Foods

  • 1 1/4 cups Rolled oats

• Condiments

  • 1/3 cup Lemon juice

• 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 1/2 tsp Vanilla

• Dairy

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

Found on seededatthetable.com

Description

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups rolled oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 (14 oz.) can sweetened condensed milk
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 2 large egg yolks
• 1/2 teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees F and lightly grease an 8x8-inch baking dish; set aside. Combine the flour, oats, salt and baking soda in a medium sized mixing bowl. Using a wooden spoon, stir in the sugars until thoroughly combined. Add the vanilla and melted butter and mix until the dry ingredients are just moistened. Gently press half of the mixture into the bottom of the prepared pan. Bake for 15 minutes then remove from the oven and set aside, leaving the oven on at 350 degrees.
• Whisk together the condensed milk, lemon zest and juice, egg yolks and vanilla in a medium bowl until smooth. Pour into the baking pan over the baked crust. Spread evenly. Crumble the remaining oatmeal crust evenly over top. Bake at 350 for 25 minutes, until light golden. Remove and let set to cool at room temperature. Refrigerate for 1 hour and cut into squares once cooled, or serve warm with ice cream. Store covered in the fridge.
• Recipe Source: Cooking Classy

Nutrition