Not that I mind in the least, but…it’s actually warmer in WV right now than it is in CA. How is this possible!? I think California’s just confused. I’m going to enjoy this and frolic in the sunshine (by that, I mean sit in my balcony while I study so I can be a little less vitamin-D-deficient) while I can. :O
Anyway, I have yet another use for lemons here! (This only used two of em’ though.)
I made these with Mekala back in the day because she had such an awesomely magical and prolific lemon tree. It’s not quite as possible to skimp on the butter for this one than it was for the lemon bars (probably because of the oats). :[ But these are pretty effing amazing too. :] As usual, we couldn’t wait for it to cool completely before digging in. (Again, we were hungry.) Recipe from here!
Creamy Lemon Oat Bars
Ingredients:
-1 can (14 oz.) sweetened condensed milk
-2 tsp grated lemon zest
-1/4 cup fresh lemon juice
-1 1/4 cups flour
-1 cup old fashioned oats
-1/2 cup packed brown sugar
-1/2 cup unsalted butter
-1/4 teaspoon baking soda
-1/4 teaspoon salt
Instructions:
1) Heat oven to 375ĀŗF degrees. Coat 8×8 inch pan with non-stick cooking spray. Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
2) Press half the crumbly mixture in pan; bake about 10 minutes or until set.
3) Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4×4 rows.
First layer.
Second layer.
Third layer.
