Chocolate is often a go-to ingredient when I need a fabulous dessert. In the springtime though, I prefer more fruity desserts. Especially anything lemon. When I saw these Creamy Lemon Squares over at The Pioneer Woman, I knew I had to make them soon. It just so happened that we had a little party at work the following week, and these little squares were the perfect addition!
I did make a few changes to the recipe, mainly with the proportions of filling to crust. In Ree’s pictures, there just looked like a lot of crust for not a lot of filling and if I am going to make a lemon dessert, I want to taste the lemon! My changes are reflected below and I think they came out perfectly!
Creamy Lemon Crumb Squares
- 1 stick (1/2 cup) butter, slightly softened
- 1 cup brown sugar, lightly packed
- 1-⅓ cup all-purpose flour
- ½ teaspoons salt
- 1 teaspoon baking powder
- 1 cup oats
- 21 ounces (1.5 cans) of sweetened condensed milk
- 3/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
Preheat the oven to 350 degrees.
In the mixing bowl of a stand mixer fitted with the paddle attachment, combine softened butter and brown sugar. Sift together flour, salt, and baking powder and add to the butter mixture, along with the oats. Mix on low speed until the mixture is crumbly.
Press 2/3 of the crumb mixture into the bottom of a 9×13 inch pan. Set remaining crumb mixture aside.
In another bowl, mix together condensed milk, lemon juice, and lemon zest until creamy and well combined. Spread the filling onto the bottom layer of the crumb mixture. Top with the other 1/3 of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool. Serve cool.
Source: Adapted from The Pioneer Woman Cooks.
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