Lemon desserts always grace our table during Easter. To me, nothing says Easter (or spring) more than a lemon dessert. Last Easter I made some lemon bars that disappeared so quickly I wish I had made a double batch! This year I knew that wanted to make those lemon bars again, but I also wanted to try a new lemon bar dessert to bring to dinner.
These tart and tangy lemon cream bars hit the spot. An oatmeal streusel crust is topped with a luscious lemon cream filling then finished off with an oatmeal streusel crumble topping. If you’re a fan of lemon desserts you’ll love these bars!
- 1 can (14 oz) can sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 ½ cups all purpose flour
- 1 cup old fashioned rolled oats
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 ½ teaspoons lemon zest
- 2/3 cup unsalted butter, melted
Source: adapted from Tasty Kitchen