Meyer lemons and I can't get enough of my regular lemon bars. Lately, I have been having cravings for normal old lemons. That super charged lemon flavor just sings out summer to me. I originally found this recipe over the winter (March is winter in Fairbanks) and I thought I would make them with Meyer Lemons. I kept putting it off as a cold lemon bar just doesn't sound as good in the winter month. Then the temperatures climbed up early this spring and I started looking for something cool to bring to a potluck. I have to say that I am not sure these are the best thing for a standing around kind of treat. They are cool and refreshing with a nice lemon zing. They are also super crumbly, I recommend eating them on a plate with a fork unless you have a cute pup to clean up your mess.
Lemon Crumb Squares
adapted slightly from Ree Drummond, The Pioneer Woman
1-⅓ cup All-purpose Flour
½ teaspoons 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 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preheat oven to 350 degrees. Mix butter and brown sugar until well blended. Sift together flour, salt, and baking powder. Add oats and flour mixture to butter/sugar 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. Sprinkle with the other half of the crumb mixture, leave loose, do not press into lemon layer. 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. Serve cold from the fridge.