A thick oatmeal cookie crust topped with a luscious lemon creme filling, baked and then dusted with powdered sugar. My fancy take on lemon bars! This recipe is quick to make and the lemon filling is SO EASY to make. No eggs required either!
With lemons in abundance and a shortage on eggs, this recipe is the answer to your craving for lemon bars! Plus if you love all things lemon and oatmeal cookies, then you have the dessert of your dreams, all in one!
I used Rodelle Lemon Extract to amp up the lemon flavor…and if you like lemon desserts, don’t skip the extract!
Lemon Creme Bars with Oatmeal Cookie Crust
Print RecipeIngredients
- OATMEAL COOKIE CRUST:
- 1/2 cup unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla extract (I used Rodelle Baker's Vanilla)
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup old-fashioned oats
- LEMON CREME:
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons lemon zest
- 1/4 fresh lemon juice
- 1 teaspoon lemon extract (I used Rodelle)
- TOPPING:
- Powdered sugar (optional)
Instructions
OATMEAL COOKIE CRUST: Preheat oven to 350-degrees. Line an 8x8-inch baking pan with parchment paper and spray the bottom and sides with baking spray and set aside. In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and sugar and mix on medium-high speed until light and fluffy. Add the vanilla. Change the mixer to low speed and add the flour, salt, baking powdered and oats. Mix until just combined.
Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated. Dump the dough into the prepared pan and press out into an even layer on the bottom of the pan. Set aside and make the lemon creme.
LEMON CREME: In a bowl, mix together the sweetened condensed milk, lemon zest, lemon juice and lemon extract. Pour lemon creme over the cookie crust and bake in 350-degree oven for 23-25 minutes. Bars are done when the center is set and not jiggly. Remove from oven and let the bars sit at room temperature for 30-minutes before transferring to the refrigerator to allow the bars to cool completely before dusting with powdered sugar and cutting into bars.
Notes
Store bars in an airtight container in the refrigerator.
XOXO,
Kelly
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1 Comment
Katherine | Love In My Oven
May 7, 2020 at 7:13 PMFirst of all, that oatmeal cookie crust looks so good! And lemon creme, mmm. Lemon desserts are so good, especially during the spring!!