5-Ingredient Lemon Crumble Bars

Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper.

Reserve 8 cookies. With fingers, press remaining 16 cookies in bottom of pan.

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.

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.

Bake 35 minutes or until edges are golden brown and filling is set. Cool completely, about 1 hour.

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.