Lemon cream crumble bars have a thick layer of sweet oatmeal crust, a thick sprinkle of crumble and creamy, tart, silky lemon cream. This is for lemon lovers. Ideal summer dessert.
– oat crumble– 1 1/4 cups all-purpose flour– 1 1/4 cups old-fashioned oat– 1/2 cup granulated sugar– 1/2 cup light brown sugar– 1/2 teaspoon baking soda– 12 tablespoons salted butter, melted– 1 teaspoon vanilla extract– Creamy lemon filling– 1 can (14 oz) sweetened condensed milk– 1 tablespoon lemon zest– 1/3 cup fresh squeezed lemon juice– 2 large egg yolk
Ingredient
Pre-heat oven to 350. Spray 9x9 baking dish with cooking spray. Line with parchment paper or tin foil and lightly spray with cooking spray for easy removal and cutting.
Step 1
Step 1
Instructions
Mix flour, rolled oats, sugar, brown sugar, and baking soda in a medium bowl. Add vanilla and melted butter. Stir to moisten evenly.
Step 2
Step 2
Carefully press half of the crumb mixture into the baking dish's bottom, setting aside the other half. Bake 12 minutes.
Step 3
Step 3
After baking, let cool while making the lemon cream filling.
Mix all the ingredients in a bowl to make lemon cream.
Step 4
Step 4
Pour over cooked crust and smooth. Cover with reserved oat crumble and press down.
Step 5
Step 5
Bake 22-25 minutes. While the middle is pale and loose, the edges should be golden brown. Let cool completely.