Lemon Oatmeal Crumble Bars (Printable Version)

Buttery oatmeal crumble crust topped with tangy lemon filling makes these bars a delightful treat.

# Ingredients Required:

→ Crumble

01 - 99 grams unsalted butter, softened
02 - 150 grams packed light or dark brown sugar
03 - 1 teaspoon vanilla extract
04 - 125 grams all-purpose flour
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 85 grams old-fashioned or quick oats

→ Lemon filling

08 - 1 can (398 grams) full-fat sweetened condensed milk
09 - 90 milliliters lemon juice
10 - 1 tablespoon lemon zest

# Guide to Cooking:

01 - Preheat the oven to 177°C. Line an 8-inch (20 cm) square baking pan with parchment paper.
02 - Beat softened butter and brown sugar on medium-high speed for about 1 minute until combined.
03 - Add vanilla extract and beat for 30 seconds until fully incorporated.
04 - Add flour, baking powder, salt, and oats. Mix on medium speed until the mixture becomes crumbly.
05 - Press slightly more than half of the crumble mixture evenly into the bottom of the prepared pan to create the crust.
06 - Bake the crust for 12 minutes, then remove from the oven.
07 - Whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
08 - Pour the lemon filling evenly over the pre-baked crust.
09 - Sprinkle the remaining crumble mixture evenly over the lemon filling.
10 - Return the pan to the oven and bake for an additional 22 to 25 minutes, until edges are lightly golden and the center is set.
11 - Allow the pan to cool completely on a wire rack.
12 - Lift the bars out using the parchment paper and slice into 16 squares.
13 - Store at room temperature for up to 2 days or refrigerate for up to 1 week.

# Extra Suggestions:

01 - Ensure butter is softened to facilitate smooth mixing.
02 - Use parchment paper to easily lift and remove bars.
03 - Avoid over-baking to prevent dryness.

Return