A baker once told me that the way many recipes go wrong is with too much sugar or too much salt: You can’t taste the other flavors! So while most lemon bars are delicious, they are very, very sweet. These are just right!
Shopping List
1 large organic lemon (or 2 small ones)
1 1/2 c old fashioned oats
1 3/4 c wheat flour (or 2 c white flour)
1 1/4 c brown sugar (light or dark)
12-oz. can of evaporated milk (not condensed milk)
1 1/2 sticks butter (or 3/4 c)
How To
Preheat the oven to 350 degrees.
Slice up the sticks of butter and put them in an oven-safe mixing bowl.
Place in the oven until nearly melted, about 10 minutes.
Add the brown sugar, flour, and oats to the butter.
Mix and crumble until the mixture has a consistently crumbly texture.
Remove 2 c of the crumble mix from the bowl and set aside.
Press remaining mixture evenly into the bottom of a 8″x8″ or 6″x10″ baking pan.
Finely grating the washed skin until you have about 1 Tblsp of lemon zest.
Slice the lemon open horizontally and juice it, discarding seeds.
In a separate mixing bowl, combine juice, zest, and evaporated milk and briefly stir. The juice will curdle the milk and it the texture will be like a soft pudding.
Pour the mixture over the crust that you’ve pressed into the baking dish.
Top with the set-aside crumble mixture.
Bake for about 30 minutes. The top should appear solid and slightly browned at the edges.
Cool and slice into bars. Store in the refrigerator.
