Tangy Lemon Bars (Print Version)
# Ingredients:
→ Topping & Crust
01 -
1 cup all-purpose flour
02 -
1 1/4 cups old-fashioned or quick-cooking oats
03 -
3/4 teaspoon baking powder
04 -
8 tablespoons (1 stick) unsalted butter
05 -
3/4 teaspoon kosher salt, split
06 -
3/4 cup dark or light brown sugar, tightly packed
→ Lemon Center
07 -
2 large or 3 medium lemons, for zest and juice
08 -
1 can (14-ounce) sweetened condensed milk
# Instructions:
01 -
Preheat oven to 350°F. Lay parchment in an 8x8-inch pan, leaving edges hanging over for easy lifting.
02 -
Melt butter and stir it together with brown sugar, baking powder, and half the salt. Mix oats and flour in next. Save 1 cup for the top.
03 -
Spread the remaining mixture in the pan. Bake for about 12 to 14 minutes till light brown.
04 -
Combine lemon zest, lemon juice, sweetened condensed milk, and the last bit of salt. Stir until smooth.
05 -
Pour lemon filling on warm crust, scatter saved crumbs on top, and bake for 22 to 24 minutes till edges turn golden.
06 -
Let cool all the way (about 1.5 hours). Chill for 30 minutes in the fridge if you want it firmer. Cut into 12 bars.
# Notes:
01 -
Chill in fridge if you want the lemon layer firmer
02 -
Tastes best at room temperature
03 -
Use parchment for easy lifting out of the pan