Creamy Lemon Crumb SquaresJune 1, 2010
The original version of these creamy lemon squares caught my eye, but the updated version sounded even more intriguing! Melissa edited the proportions of the original so that there was more lemon-y filling, and having made them now I can’t imagine them with less. These bars have a nice balance and sweet and tart and the lemon flavor is a fresh change from heavier chocolate desserts. I made them for a Mother’s Day luncheon and they went over well! I’m sure they’ll crop up in my rotation again.
1 stick (1/2 cup) butter, slightly softened
1 cup brown sugar, lightly packed
1-⅓ cup all-purpose flour
½ teaspoons salt
1 teaspoon baking powder
1 cup oats
21 ounces (1.5 cans) of sweetened condensed milk
3/4 cup fresh lemon juice (about 2-4 lemons)
Zest of 1 lemon
Preheat oven to 350.
Using an electric mixer, combine butter and brown sugar until fluffy. In a separate bowl sift together flour, salt and baking powder then add to the butter, mixing well. Add oats and mix on low until crumbly.
Spread 2/3 of the crumb mixture over the bottom of a 9×13-inch pan and press with your fingers or the bottom of a measuring cup to create the crust. Set aside the remaining crumbs.
In another bowl combine the condensed milk, lemon juice and lemon zest until creamy. Spread the filling over the crust and sprinkle the remaining 1/3 of the crumbs over the top – don’t press!
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to cool for 30 minutes. Cut into squares and refrigerate for at least a couple of hours. Serve cool.