The best of both worlds! If you like lemon bars and oatmeal cookies, this will satisfy both cravings at once. The hint of almond along with these other flavors, builds a light and fresh flavor that no other lemon bar has.
Ingredients
- cooking spray:
- brown sugar: 1 cup
- unsalted butter: 0.5 cup (softened)
- ⅓ cups all-purpose flour: 1 piece
- rolled oats: 1 cup
- baking powder: 1 tsp
- salt: 0.5 tsp
- condensed milk: 1 can (14 ounce can)
- lemon juice: 0.25 cup
- lemon extract: 1 tsp
- almond extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
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Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan.
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Bake in the preheated oven until golden brown, about 15 minutes.
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While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl.
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Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture.
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Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes.
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Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.
