Some people call the early part of the year "citrus season." Yes, it may be in season but I do believe there's no better time to enjoy a refreshing sweet treat bursting with citrus flavor than sunny spring and summer days. The best part about these bars is that they are so versatile. No lemons on hand? How about oranges? Or limes? Or maybe a pink grapefruit? Experiment! You won't be disappointed–no matter which citrus fruit you decide to use.
It would be such a shame not to make these bars. They come together in just a couple minutes, there’s no need for an electric mixer or a food processor. Press, whisk and crumble and in the oven it goes. That’s it! The hardest part is definitely waiting for the dessert to cool down to be able to cut into bars.
You’ll need fresh fruit, Pillsbury Ready to Bake!® Sugar Cookies, condensed milk, egg yolks and quick-cook oats. It’s very important that you use freshly squeezed juice, and not bottled or canned.
To make the bars, start by heating the oven. Line an 8x8-inch baking pan with parchment paper. Set aside.Open the cookie dough package. Remove 8 cookies from the package and set them aside. Using your fingers press the remaining 16 cookies on the bottom of the prepared pan.
To make the filling. wash the lemons and pat them dry. Finely grate the zest from two lemons and squeeze ? cup fresh lemon juice. Add the juice and grated zest to a medium-size bowl. Add the egg yolks as well and pour the condensed milk over them. Using a fork or a hand whisk, stir to combine.
Pour over the cookie dough crust. To make the crumble topping, mix the reserved cookies with the oats and grated zest from one lemon in a separate bowl. Knead for a few minutes until well combined. Crumble over the lemon filling.
Bake in preheated oven for 35 minutes or until the edges are golden brown and the filling is set.
Remove from the oven and let cool completely before cutting into 12 or 16 bars.