Ok, so this is not the best looking, best lit, best focused photo I’ve ever taken. Actually none of the photos for this recipe are that hot, due to the fact that while I was making these, I was also making 24 cupcakes and 4 pounds of pasta salad in the span of a morning. So I was a bit rushed. Really rushed. And I thought I would take more photos of these adorable lemon bars before we ate them. But I didn’t. Because I was too busy eating them and exploding with lemon happiness. These are amazing. Don’t let my underlit photos deter you.
The only issue I had with the recipe was the size of my baking dish. All this time, I thought I had a 9 x 12 pan. But when I spread the delicious brown sugar oatmeal crust into my pan, it became apparent that my pan is much larger. Actually its 11 x 13. Who knew! So I had to modify slightly, losing the top layer of crust so that I could have an appropriately thick bottom layer. I didn’t make any extra filling and I think there was enough, but next time, I might double it for extra lemon-y goodness. Moral of the story, know the measurements of your baking dishes!
A few notes: condensed sweetened milk, aka the Nectar of the South, is a great addition to your pantry if you aren’t already using it. It is great for baking and it is very trendy these days. If you don’t have lemons, these can be adapted into citrus bars and you can substitute orange juice and zest or lime juice and zest. Or some other combination, like lemon-lime bars (ha!). Finally, I added a few thyme leaves to each bar because, well, thyme and lemon just go together. It adds a nice savory note to the creamy lemon-ness. But if you don’t like herbs in your dessert, then feel free to skip!
Lemon Bars
Adapted from The Pioneer Woman
Serves 12-30, depending on size of your pan and your squares
Ingredients
1 and 1/3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 stick (1/2 cup) butter, softened
1 cup brown sugar (lightly packed)
1 cup whole oats
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice (about 3 lemons)
Zest of 1 lemon
Thyme sprigs
Preheat oven to 350 degrees.
In a stand mixer or using a hand mixer, mix butter and brown sugar until well combined. In a medium bowl, sift together flour, salt, and baking powder. Add in oats and stir to combine.
Add oats and flour to butter/sugar mixture and mix to combine, either using the paddle attachment or by hand.
Use a measuring cup or the bottom of a glass to gently press half of crumb mixture into the bottom of an 8 x 11 inch pan. If you are using a 11×13 pan, press whole mixture into the bottom of the pan.
Mix together condensed milk, lemon juice, and lemon zest, using a stand mixer or hand mixer. If using a 8×11 pan, spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press. If using a 11×13 pan, spread lemon mixture on and smooth using a spatula.
Bake for 20 to 25 minutes, or until golden brown and lemon mixture seems relatively solid.
Allow pan to sit on counter for 30 minutes after baking. Top with small leaves of thyme if using, pressing gently to adhere them. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
MMMM – these were SO GOOD. Can you make them again? In the lemon-lime variety??? I am starting to dream about these… and the cupcakes, too! And just had the pasta salad for lunch. Heh.