Oatmeal Lemon Bars (Print-Friendly Version)

A crisp oatmeal base loaded with buttery crumble and a sour lemon topping that's just right.

# Ingredients List:

→ Topping

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

→ Lemon Mix

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

# Detailed Cooking Steps:

01 - Set your oven to 177°C. Line an 8-inch (20 cm) square pan with parchment paper.
02 - Combine flour, baking powder, salt, and oats. Mix on medium speed until you get a crumbly texture.
03 - On medium-high speed, beat the brown sugar with softened butter for about a minute until smooth.
04 - Beat in the vanilla extract for about 30 seconds until it's blended.
05 - Take a bit more than half of the crumble mix and press it evenly into the bottom of the pan.
06 - Bake this crust for 12 minutes and then take it out of the oven.
07 - Whisk sweetened condensed milk, lemon juice, and lemon zest together until thick and smooth.
08 - Spread the lemon mix evenly on top of the slightly baked crust.
09 - Scatter the rest of your crumble mix evenly over the lemon layer.
10 - Put it back in the oven for 22 to 25 minutes. Watch for golden edges and a firm center.
11 - Cool the pan completely on a wire rack before cutting.
12 - Lift out the bars using the parchment paper and cut into 16 pieces.
13 - Keep at room temperature for a couple of days or chill in the fridge for up to a week.

# Helpful Hints:

01 - Make sure butter’s soft so it mixes easily.
02 - Parchment paper helps you take the bars out without hassle.
03 - Don’t bake too long or they’ll be dry.

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