Wednesday, April 24, 2013

Lemon Cream Crumb Bars

My mom volunteered to bring dessert for Easter.  She saw a recipe for an Eclair Pie that she wanted to try (which by the way was really good!).  I saw lots of lemon flavored desserts on the blogosphere and thought it would be fitting to have some type of citrus dessert too.  My kids love lemon (they can both eat them like you would an orange slice!) so I figured they would enjoy these.  These were really quick and easy to put together and my daughter helped me make them.  This is an egg-free recipe so the kids had fun licking the bowl clean.  I'm not a big lemon/citrus fan but found these bars tasty enough.  The kids really liked them!

Lemon Cream Crumb Bars
recipe from Dessert Now, Dinner Later via The Pioneer Woman

1/2 cup butter, slightly softened
1 cup brown sugar
1 1/3 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 cup oats
1-14oz can sweetened condensed milk
1/2 cup lemon juice
Zest of 1 lemon

Preheat oven to 350 degrees F. Cream butter and sugar.

Sift flour, salt, & baking powder.

Add oats & flour mixture to butter/sugar mixture & combine. Make sure there are no butter chunks.

Press 1/2-3/4 mixture on the bottom of an 8x8 pan.
Mix together the condensed milk, lemon juice, & zest. Spread onto the bottom layer of the crumb mixture.

Knead the remaining crumb mixture with hands, & crumble on the top of the lemon layer, but don't press down or you can ruin your lemon filling.

Bake for 20-25 minutes or until golden brown. Allow pan to rest for 30 minutes before cutting/serving.  These can be chilled in the refrigerator and served cold, which is how I served them.  

Family Rating: 1 1/2 thumbs up.

This post is shared at:
Tasty Thursdays @ The Mandatory Mooch
One Project at a Time @ A Bowl Full of Lemons

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