CREAMY LEMON CRUMB BARS #DESSERT #SNACK
These Creamy Lemon Crumb Bars suggest a flavor like a cross between a lemon curd bar and a lemon cheesecake bar sandwiched between the mildest cereal treat you've at any point made. Consider that they are so natural to make and how brilliant these flavors are and these bars will make you have a craving for Spring has arrived.
Lemon bars have for quite some time been one of my preferred sweets to make and lemon tarts are really my most mentioned treat by an entirely far edge. The rich filling is both simple and great and despite the fact that these bars aren't going to win any kind of a stunner challenge I ensure you'll think the flavor is crazy.
The base formula is delectable however lets get some more choices out there:
Include cut stop dried strawberries top of the filling and before the disintegrate for strawberry lemon bars.
Utilize half lemon juice/get-up-and-go and half lime… or hell ALL lime!
Plunge the bottoms of these bars in
dissolved white chocolate for a much increasingly absurd experience.
Use Meyer Lemons (you are most likely spying them in the back of these photographs)… to be completely honest, I utilized Meyer Lemons in these bars and they are AMAZING. That being said 99% of the time I make this formula I use.
INGREDIENTS :
- 1 1/4 cups all-purpose flour
- 1 1/4 cups old fashioned rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup unsalted butter , melted
- 1 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons finely grated lemon zest
- 1/2 cup fresh lemon juice
- 2 large egg yolks
INSTRUCTIONS :
- Preheat oven to 350 degrees and butter/flour or baking spray an 8x8 baking pan.
- In a large mixing bowl add flour, oats, salt and baking soda.
- Mix in the sugar and light brown sugar.
- Add the vanilla and melted better together and mix it into the dry ingredients.
- Press half the mixture into the bottom of your baking pan.
- Bake for 15 minutes.
- While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
- Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
- Bake for an additional 20-22 minutes.
- Let cool completely, then refrigerate.
- The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
- If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
- Put the dipped bars onto a wax paper lined cookie sheet and keep refrigerated.
For more detail : http://bit.ly/2YEWgGo
