Despite the fact that spring has been a little fickle, it is here, and the spring-like days have been glorious. It's such an exciting time of year, as flowers bloom and birds chirp. I like varying qualities about each season, but spring feels like a time of rebirth and new starts. It's exciting.
Also despite the fact that citrus fruit is in its peak during the winter, these lemon bars practically embody spring. They feel light and fresh, and even refreshing. They're not health food, though, so all things in moderation. This was one of the desserts I made for our family's Easter dinner and they were a hit. They're easy, fairly quick, and make ahead friendly. Love them!
Creamy Lemon Crumb Squares
from The Pioneer Woman, aka Ree Drummond
1-1/3 cup All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
1/2 cup Lemon Juice
Zest Of 1 Lemon
Preheat oven to 350.
Mix butter and brown sugar until well combined. Sift 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 8 x 11 inch pan.
Mix together 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 for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool. Serve cool.
- 1/2 cup of lemon juice takes about 5-6 large lemons, in my experience. I would use fresh lemon juice over bottled any day.
- Since it didn't specify, I used old fashioned rolled oats, and it turned out great.