Lemon Creme Crumb Bars Food

LEMON CREME CRUMB BARS

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350 degrees). In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden. Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes - 1 hour, then remove and cut into squares. Store in airtight container in refrigerator.

LEMON CRUMB BARS

Steps:

• Preheat oven to 350°F.
• In large bowl, heat cake mix, margarine and 1 egg with mixer until crumbly.
• Stir in saltine crumbs.
• Reserving 2 cups of crumb mixture, press remaining crumbs into bottom of greased 13x9 baking pan.
• Bake 20 minutes.
• With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool.
• Cut into bars. Store covered in refrigerator.

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.