Lemon Creme Crumb Bars

By srumbel

Imagine a thick crumb bar with two layers similar to the struedel on top of a muffin, then picture sandwiching those layers together with a lemon creme filling that is similar to a lemon bar. Doesn’t that sound amazing? Well it is, and here you have it. But these bars are over the top and completely irresistible, so once you’ve tasted one you’ll forever be dreaming about them :). I’m already thinking of making them again. Enjoy!
from cookingclassy

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups old fashioned rolled oats
• 1/2 tsp + 1/8 tsp salt*
• 1/2 tsp baking soda
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 1 Tbsp finely grated lemon zest
• 1/3 cup fresh lemon juice
• 2 large egg yolks
• 1/2 tsp lemon extract

Preparation

Step 1

Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350 degrees).
In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden. Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes - 1 hour (I actually loved this cold), then remove and cut into squares. Store in airtight container in refrigerator.
*If using salted butter reduce salt amount to 1/8 tsp