How to make Oatmeal Lemon Bars – a twist on the classic lemon bar

I am Ashlee Marie, and today I’m going to make these lemon oatmeal bars. Now these are different than traditional lemon bars in that it’s a creamy lemon versus the lemon curd. Now, for some reason I love lemons, I love lemon curd, but I’ve never loved traditional lemon bars. These however, are amazing. Don’t forget to subscribe so you don’t miss any other recipe and let’s get started. These lemon bars are super simple to make. They only have a couple ingredients. They come together really fast and they’re delicious. So, first thing I’m going to do is make the crust. We have some flour, some brown sugar, oatmeal, and then baking soda and salt and give that a stir and we’re going to add some butter. Now, you can use a spoon for this. but I find it’s easier just to use my hands. I’m going to break up that butter into the crust. Now, you could use a mixer for this, but I find that the mixer is so strong that it tends to turn this more into a paste and we want this to be more crumbly as a crust and so I just find that being able to knead that butter in creates the best texture. Now we want to take about half the crust and pour it in to a 9 by 13 pan and then press it down into place. Now, I actually got this recipe from my sister who got it from her high school best friend and my sister uses a 9 by 9 pan, so she likes hers a little bit fatter so either totally works. We’re going to bake it at a 375 for about 8 minutes. While this in the oven, we’re going to work on the filling so we’re going to take some lemons and zest them, Now when zesting a lemon, something we need to remember is you want to make sure that you get the top layer off, but you don’t want to keep zesting so far down that you get the rind, you get to where it turns white. If you zest and you’re seeing white, you’re actually bringing some bitterness into whatever food you’re making versus just that tartness that we’re looking for. Now, I have two teaspoons of lemon zest. Now I need some lemon juice. I’m going to cut my lemons in half so I get a strainer to catch the seeds. I stick my fork in there and squeeze and twist around it. Now while most recipes just say lemon juice, I would say 99 percent of the time you’re going to be way better off using a fresh lemon and fresh lemon juice. I can’t think of that one percent of the time where store-bought lemon juice would be better. I will say I totally have some in my fridge and I use it when a recipe is just calling for very small amounts, but anything a quarter cup and above, it’s totally worth just squeezing a lemon for and there we have it, a quarter cup of lemon juice. Now I’m going to take some sweetened condensed milk and pour an entire can into a bowl. Add the lemon juice and the lemon zest and then we’re going to beat it with a mixer until it’s all incorporated nice and smooth. It’s nice and thick and it smells amazing and now pour that over our crust and spread it out. Now we’re going to take the rest of our crust and sprinkle it over the top. Now put this back in the oven for 15 to 20 minutes and that’s it. Like I said, it’s a super simple recipe to make. The biggest problem for me is simply waiting until they’re cool enough to try. So, speaking of, let’s give them a try. You can see that great filling in between there. You wouldn’t expect it to be so thick but it really is. They are a little bit messy because of the crumbly crust but I love them that way and the lemon flavor is actually stronger than would expect for the amount of lemon and lemon zest we put in it, especially since you’re heating it, because heat tends to cut down on that flavor. Anyway, I love these bars. If you love lemons, you will love these bars too. In fact, we’re about to hit lemon season, yay, which means my sour cream lemon pie and lemon rice, and lemon chicken, and lemon salad, and these lemon bars. So, in the comment box down below, let me know what is your favorite recipe to make that stars lemon. You know what’s next. Don’t forget to subscribe and thanks for watching.

Leave a Reply

Your email address will not be published. Required fields are marked *