Lemon Crumb Bars

Blogger Roxana Yawgel of Roxana’s Home Baking turns sugar cookies into a rich, lemon dessert bar.

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  • prep time 25 min
  • total time 2 hr 0 min
  • ingredients 5
  • servings 12
 

Ingredients

1
package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
3
lemons
2
egg yolks
1
can (14 oz) sweetened condensed milk (not evaporated)
1/4
cup quick-cooking oats

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LOCATION

Steps

  • 1 Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper.
  • 2 Reserve 8 cookies. With fingers, press remaining 16 cookies in bottom of pan.
  • 3 To make filling, wash lemons; pat dry. Finely grate peel from 2 of the lemons; squeeze 1/3 cup fresh lemon juice. Place peel and juice in medium bowl. Add egg yolks and condensed milk; stir to combine with fork or whisk. Pour over cookie dough crust.
  • 4 To make topping, in another medium bowl, crumble reserved cookies. Add oats and grated peel from remaining lemon; knead mixture with fingers for a few minutes until well combined. Crumble evenly over lemon filling.
  • 5 Bake 35 minutes or until edges are golden brown and filling is set. Cool completely, about 1 hour.
  • 6 Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper.
  • 2 Reserve 8 cookies. With fingers, press remaining 16 cookies in bottom of pan.
  • 3 To make filling, wash lemons; pat dry. Finely grate peel from 2 of the lemons; squeeze 1/3 cup fresh lemon juice. Place peel and juice in medium bowl. Add egg yolks and condensed milk; stir to combine with fork or whisk. Pour over cookie dough crust.
  • 4 To make topping, in another medium bowl, crumble reserved cookies. Add oats and grated peel from remaining lemon; knead mixture with fingers for a few minutes until well combined. Crumble evenly over lemon filling.
  • 5 Bake 35 minutes or until edges are golden brown and filling is set. Cool completely, about 1 hour.
  • 6 Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Orange or lime juice can be used instead of lemon juice, just make sure it's freshly squeezed for the best results.

When grating the lemon peel, make sure you only use the thin yellow part as the white part is quite bitter.

Nutritional information

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