Description
Bright, zesty lemon filling meets a golden oatmeal shortbread base in this irresistible spring treat. Each bite is creamy, sunny, and wrapped in buttery crunch — perfect for picnics, potlucks, or slicing into tiny squares for a sweet afternoon snack.
Ingredients
Scale
- 3 sticks unsalted butter, softened (use salted and skip the added salt if needed)
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- Zest of 3 large lemons (use 4 if they’re smaller)
- 1 ¾ cups all-purpose flour
- 1 ¾ cups quick-cook oats
- 1 teaspoon salt
- 21 oz sweetened condensed milk (one and a half cans)
- ¾ cup fresh lemon juice (around 3 large lemons)
- 3 egg yolks
Instructions
- Heat oven to 325°F. Line a 9×13 baking dish with parchment, leaving a little extra hanging over the edges for easy removal.
- Using a stand mixer with a paddle (or a hand mixer), beat the butter, white sugar, brown sugar, vanilla, and about one tablespoon of lemon zest. Scrape down the bowl so everything blends evenly.
- Add flour, oats, and salt, then mix just until the dough comes together — don’t overbeat.
- Press half of the dough firmly into the bottom of your prepared pan. Bake for about 20 minutes, until lightly golden.
- While the base bakes, chill the remaining dough in the fridge.
- Whisk sweetened condensed milk, remaining lemon zest, egg yolks, and fresh lemon juice until smooth and creamy.
- Pour the lemon mixture over the warm crust, then crumble the chilled dough over the top. Bake another 25–30 minutes, or until the topping looks golden and set.
- Allow the bars to cool completely in the pan before slicing into squares. Store covered in the refrigerator.
Notes
This batch makes plenty — ideal for parties, gifting, or serving as bite-sized nibbles. Though fair warning… it’s hard to stop at just one. 😄