Oatmeal Lemon Creme Bars

I love all things lemon. I always have lemony recipes hanging around to try. My plan for this week was to immerse myself in all things yellow happiness fruit baking related. When I went to make two lemon desserts today I found half my lemons had vanished. They were in the fruit basket two days ago and now suddenly they are gone. Then I remembered my husband made honey/brandy/lemon hot water to combat his cold over the weekend. He used my dessert earmarked lemons! The nerve! I was so irate that I was midway thru a strongly worded e-mail to him before I realized what I doing was a huge mistake. Not to mention completely absurd. I mean really, chastising a husband for making himself a remedy instead of just moaning on the couch in a breathy, anguished voice for me to bring him something soothing? That’s just insanity. I decided to appreciate the fact that hubby was feeling better today (and all on his own!) and that I still had enough sunny citrus to make these glorious bars. Crazy lemon loving e-mail deleted. Crisis averted.
Oatmeal Lemon Creme Bars - Bakerlady
These bars really couldn’t be simpler. They are made uber easy by starting with a packet of oatmeal cookie mix. We’ll be using the cookie for the base and crumbly topping and filling the middle with rich tart deliciousness. If you can’t find the mix in your area, I’ve included a link to a “from-scratch” cookie mix in the ingredients list.
Oatmeal Lemon Creme Bars01
First, we mix the cookie packet with some cold cubed butter until it’s mostly crumbly.
Oatmeal Lemon Creme Bars - BakerladyThen add most of an egg. I read a lot of comments on Betty’s site that said adding the whole egg made the mixture too wet and hard to work with, so I scrambled my egg in a separate bowl before adding it to the mix. I only used about 2/3 of the egg for the perfect consistency.

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You want the base to hold together well, but not be so wet you can’t crumble in for the topping. Press a little more than half into the bottom of a foil sling lined, well greased 8×8 dish. I’d say about 60/40 is just right. You want the crust a little more substantial on the bottom than the crumbly top.
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Bake for about 15 minutes. While it’s getting all golden, we’ll put together the filling. First, some sweetened condensed milk. Thick and gooey, sweet and delicious all on its own. Mmmmm.
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Add everything we can from two lemons. Zest and juice.
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When the crust comes out of the oven, spread the creamy lemon mixture over the top and spread out evenly.
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Then sprinkle the remaining oatmeal mixture on top.
Oatmeal Lemon Creme Bars08Here’s why I love foil slings. Boom. Pop it out of the pan. PS: I love love love the look on my daughter’s face here. Practically drooling on the countertop.

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Peel the foil off and marvel and the gorgeous layers of crunchy oat and creamy tangy goodness.
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Cut into bars and enjoy! I always use a pastry scraper for bar cutting. It’s just so simple!
Oatmeal Lemon Creme Bars - Bakerlady
I never would have thought of combining lemon and oatmeal on my own. Betty Crocker sure knows what she’s doing. The sweet crumbly layers of cookie balance out the tart filling perfectly!
Oatmeal Lemon Creme Bars - Bakerlady
Seriously these are absolutely divine.
Oatmeal Lemon Creme Bars - Bakerlady
Oatmeal Lemon Creme Bars
from Betty Crocker
1/2 cup cold butter, cubed
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix — if you can’t find packaged mix, use this recipe for the base, but then don’t mix in an egg & butter
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel (2 lemons)
1/4 cup lemon juice (2 lemons)

  1. Heat oven to 350°F. Line an 8-inch square pan with foil and spray with cooking spray.
  2. In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in most of the egg until mixture is crumbly. Press half (or 60%) of cookie mixture into bottom of pan; bake 15 minutes.
  3. 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 4 rows by 4 rows. Store covered in refrigerator.
Makes 16 bars
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5 thoughts on “Oatmeal Lemon Creme Bars

  1. Just seeing the title — Oatmeal Lemon Creme Bars — had my mouth watering. Seeing the pictures and reading the instructions strengthened my resolve to make these and quickly give most away before I gobbled them up!

  2. Yum! Oatmeal and lemon – two of my favorite cookie ingredients that I never imagined could be used so successfully together. I guess it’s the “creme” that pulls it all together. Nicely done! Nothing could look more delicious that these photos! I’ll be trying them soon. And thanks for the “from scratch” link – I think I’ll go that route.

  3. When using the ‘from scratch’ recipe it does not include the egg. But when it’s done, the crumble is so dry and loose that it doesn’t stick to the slice of dessert, it gets left behind in the pan and on the plate. The dessert is very tasty but next time, I think I will try some egg.

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