Creamy Lemon Crumb Bars
Adapted from Blue Ridge Baker
1/2 cup (1 stick) butter, softened
1 cup brown sugar
1 cup oats
1 1/3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 can sweetened condensed milk
1/2 cup lemon juice (about 2 1/2 lemons)
zest of 2 lemons
Preheat the oven to 350F and grease an 8x11 in. baking dish (you can use a 9in. or a 9x13 as well though they seemed to fit like a dream in this size).
Combine the butter, brown sugar, flour, oats, baking powder and salt in a medium bowl with your hands until the butter has been incorporated evenly and the mixture is crumby. Press half of the mixture in the bottom of the baking dish, leaving the remaining half for later.
In a separate bowl, whisk together the condensed milk, juice and zest until mixed thoroughly then pour over the bottom crust. Then, sprinkle the remaining half of the mixture over the top and bake for 27-30 minutes of until the top crust is golden. Serve with fresh berries!