I’m laughing at myself today, because my group text friends have been going back and forth about a healthy baby food site they’re loving, and I’m sitting here, typing up a post about a Pioneer Woman dessert.* Ah, well, it was sent to me by one of those group texters. While there’s no one whose lemon squares I love more than Ina herself, these are a different, creamier take on the classic. Instead of a shortbread crust, there’s oatmeal on the top and bottom layer of these. They paired so well with the Leinenkugels I was downing at the beach.
To make 16 small bars, or 9 larger ones, you will need:
- 1-1/3 cup All-purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 stick (1/2 Cup) Butter, Slightly Softened
- 1 cup Brown Sugar (lightly Packed)
- 1 cup Oats
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1/2 cup Lemon Juice
- Zest Of 1 Lemon
Preheat oven to 350 degrees.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
*p.s. It’s been so long since I’ve made anything Pioneer Woman, and I’m glad to “see” her again. Let’s not go so long between recipes next time, Ree.