Thursday, April 5, 2012

Lemon bars

When I saw this recipe originally came from the Pioneer Woman, I knew why I had liked it so much...even though I'm not a lemon fan, and am not a dessert freak by any means. Mrs. Mohr brought 2 desserts to the Friends Christmas in March (thanks a lot from the girl trying to fit into a wedding dress) and both of them were spectacular! She found this on Pinterest...because where else does anyone find good recipes anymore...and the rest is history. They're not in-your-face lemon-y...more like a fresh citrus-y goodness in your mouth (and that crumbly topping...nomnomnom!).  I'm not sure if that helps you to imagine it or not but you're out of luck if it didn't. Unless you make these.  Like right now.

1 ⅓ cup all-purpose flour
½ teaspoons salt
1 teaspoon baking powder
1 stick (1/2 cup) butter, slightly softened
1 cup brown sugar (lightly packed)
1 cup oats
1 can (14 ounce) sweetened condensed milk
½ cups lemon juice
zest of 1 lemon

Preheat oven to 350 degrees.  Mix butter and brown sugar until well combined.  Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown. Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool. Serve cool. Makes around one dozen.

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