Lemon Oatmeal Crumble Square

Submitted by Darlene10

"This recipe appeared in the local newspaper and came from one of the Best of Bridge series. If you like lemon, this has to be the bar for you."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 18-24 depends on the size

ingredients

• 2⁄3 cup butter
• 1 cup brown sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 cup rolled oats
• 1 lemon, grated, zest of
• 2 lemons, juice of
• 1 (10 ounce) can sweetened condensed milk

directions

1. Cream together butter and brown sugar.
2. Add flour, baking powder, salt and rolled oats.
3. Mix until crumbly.
4. Press half the mixture into lightly greased 9" square pan.
5. Combine lemon zest, juice and condensed milk and pour over crust.
6. Sprinkle remaining crust mixture over top.
7. Bake at 350° for 30 minutes or until the edges are slightly browned.
8. Chill before serving.
9. Freezes well.

Reviews

[ReeLani]

Oh wow! Very easy to mix up, and the lemon taste was so lovely. I've only had a tiny bite so far, but I love the texture and flavor both. I did use the fat free sweetened condensed milk, which has a slightly grainy texture, but it's a great dessert even so, and I know I'll be making it again.

 

[drinkmore]

Delicious! This crumble turned out great, it was easy and quick to make. We had a hard time leaving it to cool. Thank you!

 

[Abby Girl]

Made this for an easy bbq dinner! Love the fact that I could freeze this before hand to free up last minute cooking

 

[LonghornMama]

Yummy! Buttery little bars with a thin lemon middle. I used an entire can of sweetened condensed milk and 6T of fresh lemon juice. Will make again! Thanks for sharing the recipe!

 

[Lt. Amy]

Very good and super easy. The lemon is very a very tangy/sour surprise. I can see using this same basic idea for making other squares as the ingredients are simple and the condensed milk holds the filling together and keeps it from being runny. You do want to keep them refrigerated, as they do get a little too soft at room temp.