Lemon Cream Bars
I've been on a lemon kick lately. So when I saw this dessert, I knew I had to make it. Especially since it was featured in one of my favorite recipe blogs, twopeasandtheirpod.com. I made them twice on Good Friday, one batch for each Easter dinner I was attending. They are simple to make, with a fresh lemony flavor. Just what your tongue needs in time for spring!
1 can sweetened condensed milk - 14-ounce can
½ cups lemon juice (fresh, if you can)
1½ cup flour
1 cup oatmeal
1 cup brown sugar
⅔ cups butter, melted
1 teaspoon baking powder
1 pinch salt
Preheat the oven to 350F.
Combine milk and lemon juice. Mix well and set aside for a moment.
Mix remaining ingredients until crumbly.
Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.
These are easiest to cut when they are cold.
Combine milk and lemon juice. Mix well and set aside for a moment.
Mix remaining ingredients until crumbly.
Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.
These are easiest to cut when they are cold.
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