Traveler In The Kitchen: April 2018

There is something about citrus desserts that I love. It's that sweet and tart combination that makes your mouth so, so happy.

The citrus love probably started with Key Lime Pie. In our family, it's a breakfast treat...as in, if there's any left from dinner, the first few people who get up in the morning might get a slice for breakfast. Fortunately as a grown woman who does what she wants, I can make it any time and have it for any meal I choose.

These bars have a filling that is just about the same as key lime pie, except using lemon juice. You've got your sweetened condensed milk, egg yolks and lemon juice.

What You Need

Bar 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

Filling Ingredients

1 (14 oz) can sweetened condensed milk, regular or fat free
2 tablespoons finely grated lemon zest (truth in baking - I'm not good about measuring zest - I usually zest the number of lemons that I use to get the juice I need for any given recipe)
1/2 cup fresh lemon juice
2 large egg yolks

What You Do

Preheat oven to 350. Line an 8x8 pan with foil and coat with cooking spray.

Make the Bars - Part 1

Combine the dry ingredients: flour, oats, salt and soda in a large bowl. Then mix in the sugar and brown sugar followed by the melted butter and vanilla.

Take half of the bar mixture and press it into the bottom of the pan. It's buttery, so your hands won't stick too much. You can always spray your hands, or a flat spatula with cooking spray to help. Bake the bottom crust for 15 minutes.

Make the Filling

Whisk together the sweetened condensed milk, juice, zest and yolks in a bowl.

Make the Bars - Part 2

After the bottom crust has baked 15 minutes, pull out of the oven and pour filling over the top. Crumble the remaining bar mixture evenly over the top, then bake 20-22 minutes.

These bars slice better cold and you'll want to store them in the fridge as well. Not that they'll last that long. Especially if you have one for breakfast. They are wonderful with coffee....just saying.

Recipe Source: Dinner Then Dessert