Basically these lemon bars are one of the most amazing desserts ever. I seldom make them because I can't seem to stay away from them! The filling in and of itself is a delicious treat. Mom likes to double the filling, which makes for an even more decadent dessert. Enjoy!
Original recipe from The Pioneer Woman
1 1/3 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 stick butter, slightly softened
1 cup brown sugar
1 cup oats
1 can (14 oz) sweetened condensed milk
1/2 cup fresh squeezed lemon juice
zest of 1 lemon
Preheat oven to 350 degrees. Mix butter and brown sugar until well combined. Mix together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of crumb mixture into the bottom of an 8x11 pan.
Mix together sweetened condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don't press. Bake 20-25 minutes, or until golden brown. Allow to sit for at least 30 minutes at room temperature, then refrigerate until cool.
Original recipe from The Pioneer Woman
1 1/3 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 stick butter, slightly softened
1 cup brown sugar
1 cup oats
1 can (14 oz) sweetened condensed milk
1/2 cup fresh squeezed lemon juice
zest of 1 lemon
Preheat oven to 350 degrees. Mix butter and brown sugar until well combined. Mix together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of crumb mixture into the bottom of an 8x11 pan.
Mix together sweetened condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don't press. Bake 20-25 minutes, or until golden brown. Allow to sit for at least 30 minutes at room temperature, then refrigerate until cool.
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