{"id":3109,"date":"2024-05-12T08:14:05","date_gmt":"2024-05-12T13:14:05","guid":{"rendered":"https:\/\/crossfieldcollection.com\/recipe\/?p=3109"},"modified":"2024-05-12T08:46:16","modified_gmt":"2024-05-12T13:46:16","slug":"oatmeal-lemon-crumble-bars","status":"publish","type":"post","link":"https:\/\/crossfieldcollection.com\/recipe\/oatmeal-lemon-crumble-bars\/","title":{"rendered":"Oatmeal Lemon Crumble Bars"},"content":{"rendered":"

\"two
\n1 cup all purpose flour
\n1\/2 teaspoon baking powder
\n1\/4 teaspoon salt
\n1\/2 cup butter, softened
\n1 cup brown sugar
\n1 cup oatmeal old-fashioned oats
\n1 can (14 oz) sweetened condensed milk
\n1\/2 cup lemon juice
\nzest of one lemon<\/p>\n

Preheat oven to 350 degrees.<\/p>\n

In a bowl mix the flour, baking powder and salt.<\/p>\n

In a second bowl, beat the butter and brown sugar until creamy. Add the oats and flour mixture, mixing until crumbly.<\/p>\n

Press two thirds of the oat mixture into a greased 8 inch square ban.
\nLINE THE PAN with parchment paper for easier removal.\u00a0 8×8 size is better than 9×9.<\/p>\n

Bake bottom layer base for 15 minutes.<\/p>\n

While the base is baking, combine sweetened condensed milk, lemon juice, and lemon zest.
\nPour over the baked crust.<\/p>\n

Bake for another 20-25 minutes or until set and edges are golden brown.<\/p>\n

Let cool before cutting into bars.<\/p>\n

Prep time 10 minutes
\nCooking time 40 minutes
\nTotal time 50 minutes<\/p>\n

Credit to a Facebook post with picture of the Oatmeal lemon crumble bar.<\/p>\n

Found the same recipe at https:\/\/sallysbakingaddiction.com\/oatmeal-lemon-creme-bars\/
\nPicture Credit to Sallysbakingaddiction.com<\/p>\n

May 8, 2024<\/p>\n

\n
\n
\n

Tips<\/strong><\/p>\n

\n
\n
    \n
  1. Don\u2019t pack the crust in too tight:\u00a0<\/strong>When pressing the mixture into your lined pan, avoid packing it in too tight. Press the mixture down very lightly<\/em>\u00a0with your hands or the bottom of a measuring cup.<\/li>\n
  2. Use a citrus zester<\/strong>: Lemon zest carries a lot of flavor in the lemon filling.<\/li>\n
  3. Avoid over-baking<\/strong>: It can be difficult to determine when the bars are done, but err on the side of under-baking. And keep in mind that the bars will continue to set as they cool. If over-baked, the crust and edges will be quite firm. Once the fully assembled bars go in the oven, they take about 23\u201325 minutes.<\/li>\n
  4. Stretching the recipe into a 9-inch pan yields very thin bars, so I don\u2019t recommend that size.<\/em><\/li>\n<\/ol>\n
    <\/figure>\n
    \n
    \n
    <\/div>\n
    \n
    \n
    \n
    <\/div>\n<\/article>\n
    \n
    \n
    <\/div>\n<\/div>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

     <\/p>\n

    <\/div>\n<\/div>\n<\/article>\n

     <\/p>\n<\/div>\n<\/div>\n<\/div>\n