Lemon Crumb Bars:

Blue Ridge Baker's recipe:


1/2 cup (4 ounces) unsalted butter, slightly softened
1 cup brown sugar, lightly packed
1 cup oats
1 1/3 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can sweetened condensed milk
1/2 cup fresh Meyer lemon juice
zest from two small Meyer lemons


Preheat oven to 350.


For crust/crumble:
Combine butter, brown sugar, flour, oats, baking powder and salt in a medium bowl. Blend with your fingers until all ingredients are evenly moistened and there is no visible loose flour. Press 1/2 of the mixture evenly into the bottom of a 9"x 13" pan - you could go a little smaller with the pan, but don't go any larger. Set aside the remaining half of the mixture.


For the filling:
In a medium bowl, combine sweetened condensed milk, lemon juice and lemon zest. Whisk until well combined. Pour evenly over crust layer.


Scatter remaining crust/crumble mixture over filling - I like to have a variety of chunk sizes in my crumble toppings, but The Pioneer Woman spread hers in a thin, even layer. Use whichever method sounds better to you. Bake for around 25 minutes, or until crumble is golden. After bars have cooled in pan for 30 minutes, cut into squares with a sharp knife, then place pan in fridge for 2 hours or more before serving.