1
can (14 oz) sweetened condensed milk (not evaporated)
1/4
cup quick-cooking oats
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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.
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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.
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No nutrition information available for this recipe
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