Lemon Creme Bars Cookie Mix Food

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.

OATMEAL LEMON CRUMBLE BARS

Steps:

• Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add the flour, baking powder, salt, and oats. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture will appear dry and be crumbly. You will have between 3-3.5 cups of crust/crumble mixture.
• Lightly press a little more than half of crumble mixture into bottom of prepared baking pan. (You want a little more mixture for the crust than for the topping.) Bake for 12 minutes.
• Whisk sweetened condensed milk, lemon juice, and lemon zest together. Mixture will be thick.
• Pour and spread filling over pre-baked crust (while crust is hot). Sprinkle the remaining crumble mixture on top.
• Return bars to the oven and bake for 22-25 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.
• Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
• Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

LEMON CREME BARS (COOKIE MIX)

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.
• Cook time doesn't include 30 minutes of refrigeration.

LEMON CREME BARS

Steps:

• 1. Heat oven to 350 degrees. Spray bottom of an 8 inch baking 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 the mix into bottom of pan and bake for 15 minutes.
• 2. In a small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over the top. Bake about 25 more minutes or until lightly golden brown. Refrigerate 30 minutes or until set. Cut into 5 by 5 rows. Store covered in refrigerator.