Lemon Crumb Bars

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There’s something about hot summer weather that makes me crave lemon desserts -especially this one. Having a burst of citrus at the end of a meal or for a mid-day snack just feels refreshing – a mini escape from the 100oF + temperatures outside. These bars are stored in the refrigerator which ups the “coolness” factor.

Ingredients

  • 2/3 cup Hodgson Mill Whole Wheat Pastry Flour, or Hodgson Mill Whole Wheat Flour
  • 2/3 cup Hodgson Mill Naturally White Flour, or 1 1/3 cup Hodgson Mill 50/50 Whole Wheat & White Flour blend
  • 1 stick unsalted butter, slightly softened (1/2 cup)
  • 1 cup brown sugar, lightly packed
  • 1 tsp baking powder
  • 1 cup old-fashioned rolled oats
  • 1/2 tsp salt
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup lemon juice, fresh
  • lemon zest, 1 whole lemon, zest before juicing
  • 1 tsp vanilla extract

Directions

Mix together the brown sugar and butter until well combined and paste like.  Add flours, oats, salt and baking powder to the brown sugar butter mixture and mix together with a fork or your fingers until things are combined and stick together in little clumps.  Press half of the crumb mixture into the bottom of a 13×9 inch pan that has been sprayed with cooking spray.

Mix together the condensed milk, lemon juice, lemon zest and vanilla in a small bowl.  Pour over of the bottom layer of pressed crumbs and spread out evenly.

Sprinkle the remaining crumbs over the top of the lemon layer, but don’t press down.  Bake in a 350˚F oven for 20-25 minutes or until golden brown.  Cool the pan on a wire rack for 30 minutes and then cut the bars into squares.  Refrigerate the bars for several hours before serving.  Serve chilled for the best results.



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