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  • Prep 25 min
  • Total 2 hr 0 min
  • Ingredients 5
  • Servings 12

All you need is five simple ingredients to make these rich, lemon dessert bars. MORE+ LESS-

Roxana Yawgel
June 18, 2014

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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