Creamy Lemon Oatmeal Bars Recipes

OATMEAL-LEMON CRèME BARS

Steps:

• Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
• In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.

CREAMY LEMON OAT BARS

Steps:

• Heat oven to 375ºF degrees. Coat 8x8 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.
• Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
• 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 rows by 4 rows.

OATMEAL LEMON BARS

Steps:

• Preheat oven to 350. Butter a 13x9 pan and set aside.
• Cream butter and sugar. Slowly add flour until incorporated. Slowly add oats and blend until crumbly. Press 3/4 of mixture into the bottom of the pan to form bottom crust. Reserve remaining dough.
• The juice of 3 lemons--the recipe I used wasn't more specific on the measurement so
• if your lemons aren't very juicy please squeeze 1 or 2 more. Too little lemon juice just produces very very bland lemon bars.
• Make sure the zest is finely grated or finely chopped. Blend condensed milk, zests and juice until smooth. Pour over crust and spread to the edges of the crust.
• Crumble the reserved dough over the top.
• Bake at 350 for 30 to 40 minutes or until crust crumbles are lightly golden. Cool completely, at least 1 hour before cutting.
• Store in an airtight container.
• I wish I could tell you how long they keep but that has never come up since they disappear so quickly!

GRANDMA'S OATMEAL BARS

Steps:

• Preheat oven to 350°. In a small saucepan, combine dates, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and dates are tender, stirring constantly, 7-9 minutes. Remove from heat., In a large bowl, combine flour, oats, brown sugar, vanilla, baking soda, salt and almond extract. Cut in shortening until crumbly. Press half onto bottom of a greased 13x9-in. baking dish. Carefully spread with date mixture. , Sprinkle remaining crumb mixture over filling; press down gently. Bake until lightly browned, 25-30 minutes. Cool on a wire rack. Cut into bars. If desired, serve with whipped cream.

LEMON OAT BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and cinnamon; cut in butter until crumbly. Press 3 cups into a greased 9-in. square baking pan; set remaining oat mixture aside. Bake at 350° for 10 minutes. , In a small bowl, combine the milk, lemon juice and zest. Pour over crust. Sprinkle with reserved oat mixture. Bake for 25-30 minutes or until edges are brown. Cool on a wire rack.

LEMON CREAM PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oil, and sugar in a bowl. Pat into a 9x13-inch baking pan.
• Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack.
• Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust.
• Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack.
• Refrigerate for at least 2 hours before cutting into 24 bars.