Lemon cream crumb bars are velvety, tart, plush lemon cream with a thick layer of a sweet oats outside, and a thick sprinkle of disintegrate on top. This is for all the lemon sweethearts out there. Wonderful late spring pastry recipe.
- PREP TIME : 10 mins
- COOK TIME : 22 mins
- TOTAL TIME : 32 mins
- COURSE : Dessert
- CUISINE : American
- SERVINGS : 12 bars
- CALORIES : 327 kcal
1 ¼ cups all-purpose flour
1 ¼ cups old-fashioned oats
½ cup granulated sugar
½ cup light brown sugar
½ 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
⅓ cup fresh squeezed lemon juice
2 large egg yolks
Preheat stove to 350 degrees. Splash a 9×9 baking dish with cooking shower. For simple expulsion and cutting, line with material paper or tin foil and shower daintily with cooking splash.
In a medium blending bowl, whisk together flour, moved oats, sugar, earthy colored sugar and baking pop.
Include dissolved spread and vanilla. Mix until uniformly soaked.
Press half of the scrap combination (put away the other half) into the lower part of the baking dish and delicately push down. Heat for 12 minutes.
Eliminate from broiler and put away to let cool marginally while you make the lemon cream filling.
To make the lemon cream join every one of the fixings in a bowl and combine as one. Pour over the cooked hull and smooth out. Sprinkle the saved oat disintegrate on top and delicately push down.
Heat for 22-25 minutes. The center will in any case look pale and free however the edges ought to be brilliant brown. Let cool totally.
Once cooled, cover and put in refrigerator for 60 minutes. Cut into bars and serve. Store extras in the ice chest. As these bars sit out at room temperature they truly do become milder (mostly the filling).