WHAT’S FOR DESSERT?
Lemon Crumble Bars
Array/5
COOK TIME
37 min
TOTAL TIME
52 min
SERVINGS
12-16 bars
I was watching one of those Food Network competition shows a while ago and one of the baker’s said she gets excited for winter because it’s lemon season. It occurred to me that I have no idea when lemon season is. (Please insert laugh if this is total common knowledge and I’m late to the game) Lemons to me seem like a warm weather, iced tea, fruit desserts kinda thing. But, apparently I am all kinds of wrong. Lemon season is in the winter and of course after thinking about all these lemons…I wanted some lemon bars in my belly.
It’s been months of chocolate, sugar cookies, toffee, frosting and fudge and it feels like a little palate cleanser to have something lemon-y. So off I went and made some lemon crumble bars.
These are great because the lemon flavor is not overwhelming, they are a little crumbly and a little creamy. It’s a nice little combo of great things. They can be slightly messy (hence the crumble part) so a plate and fork (or freezing) work wonders for this little lemon guy.
Give these a try and let me know what you think! Also, leave me a comment and let me know if I am the only one who just learned winter is lemon season? Good ol’ food network for my education needs.
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Lemon Crumble Bars
Layers of buttery crust, creamy lemon and topped with a sweet crumble. Perfect for a light and sweet treat.
Ingredients
1 1/4 cups all purpose flour
1 1/4 cups old fashioned rolled oats (not instant)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 (14 oz) can sweetened condensed milk
2 tablespoons grated lemon zest
1/2 cup fresh lemon juice
2 large egg yolks
Instructions
1. Preheat oven to 350 degrees and spray nonstick spray on an 8×8 baking dish.
2. In a large mixing bowl add flour, oats, salt, baking soda, sugar and brown sugar.
3. Add the vanilla and melted better into the dry ingredients and mix until combined. Press half the mixture into the bottom of the baking dish. Bake for 15 minutes.
4. While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks in a medium size bowl.
5. Once the bottom crust is done baking, pour the lemon mixture over the top then crumble to rest of the dry mixture over the top.
6. Bake another 22 minutes. Let cool completely, then refrigerate. These bars can be messy, so they do better if refrigerated or frozen before trying to slice them.
Notes
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