Lemon Oat Snack (Print Version)
# Ingredients:
→ Crumble Base and Topping
01 -
1 stick (8 tablespoons) butter, unsalted
02 -
3/4 teaspoon baking powder
03 -
3/4 cup light or dark brown sugar, tightly packed
04 -
1 1/4 cups rolled oats (quick-cooking or old-fashioned)
05 -
1 cup all-purpose flour
06 -
3/4 teaspoon kosher salt (use a divided amount)
→ Tangy Lemon Filling
07 -
Juice and zest from 2 big lemons or 3 medium ones
08 -
One 14-ounce can of sweetened condensed milk
# Instructions:
01 -
Preheat oven to 350°F. Layer two sheets of parchment paper crisscrossed in an 8x8 baking pan, leaving an overhang for easy lifting.
02 -
Melt butter, then stir it into the brown sugar, baking powder, and part of the salt. Toss the oats and flour into the mix. Set aside 1 cup for the crumbly top.
03 -
Press the rest of the crumb mixture firmly into the prepped pan. Bake this for 12 to 14 minutes, just until you see it start to turn a light golden color.
04 -
Stir together the lemon juice, zest, sweetened condensed milk, and the remaining salt until it’s silky smooth.
05 -
While the crust is still warm, pour the lemon mixture over it. Sprinkle the reserved crumb mixture evenly on top. Pop it back into the oven for 22 to 24 minutes, or until you see the edges start to brown.
06 -
Let it cool down completely, which takes about an hour and a half. For firmer bars, chill them in the fridge for an extra 30 minutes. Slice into 12 pieces when ready.
# Notes:
01 -
Chilling in the fridge makes the filling firmer
02 -
Tastes best if served at room temperature
03 -
Using parchment paper makes it easier to lift out of the pan