Lemon-Cream Crumb Bars

These heavenly bites are made with condensed milk, and God bless ‘em for that.

I found his recipe on the Pioneer Woman, and I knew these would satisfy my sweet tooth.

I followed the recipe ALMOST exactly and they came out exactly how I imagined them to be. The filling is creamy and lemony sweet and the topping is perfectly crunchy.  I just love them.

The only ingredient I had to actually go out and pay for was the condensed milk, which was a whopping 50 cents. The rest were already in my pantry, waiting to be used up.

Ingredients for a 8 x 11 pan:

  • 1 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 stick of butter
  • 1 cup brown sugar
  • 1 cup quick-cooking oats
  • 1 can sweetened condensed milk
  • ½ cup lemon juice
  • Zest of such lemons needed

Preheat oven to 350 degrees.

In a bowl, mix butter and brown sugar.

In another bowl, sift the flour, salt, and baking powder. Fold in oats, then fold everything into the butter mixture.

Press half of the mixture into the bottom of the pan.

In a stand-mixer bowl, mix the condensed milk, lemon juice, and zest. Cream until smooth. And spread over the first layer. Then sprinkle with remaining crumb mixture.

Bake for 20 minutes.

Allow to cool completely and then refrigerate. It’ll be easier to cut, and they’ll taste better! Trust me!

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Published in: on October 15, 2010 at 7:08 am  Leave a Comment  
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