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Oatmeal Lemon Bars Recipe


Oatmeal Lemon Bars: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil. Then butter, or spray the foil with a non stick vegetable spray.

In your food processor place the rolled oats, flour, baking powder, salt, dried coconut, brown sugar, and chopped walnuts and process until combined and the nuts are finely ground. Add the melted and cooled butter, along with the vanilla extract, and process until you have a crumbly mixture. Evenly press about half of the crumb mixture onto the bottom of your prepared pan.

Lemon Filling: Place the sweetened condensed milk in a medium size bowl. Whisk in the lemon zest and juice until combined. Pour the filling over the crust and then sprinkle the filling with the remaining crumb mixture. Bake for about 25-30 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool completely. 

To Serve: Lift the Oatmeal Lemon Bars from the pan by holding the edges of the foil. Place on a cutting board. Peel back the foil and with a sharp knife and cut into squares. The bars can be covered and stored in the refrigerator for about  4-5 days. They can be frozen.

Yield: About 30 bars.

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Oatmeal Lemons Bars:

1/2 cup (113 grams) unsalted butter, melted and cooled to lukewarm

1 cup (85 grams) rolled oats (can use either old-fashioned or quick cooking)

1 cup (130 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) salt

1/2 cup (25 grams) dried coconut (can use sweetened or unsweetened) (shredded or flaked)

1/2 cup (100 grams) firmly packed light brown sugar

1/2 cup (50 grams) coarsely chopped walnuts (or pecans)

1 teaspoon (4 grams) pure vanilla extract

Lemon Filling:

1 - 14 ounce (396 grams) can of sweetened condensed milk

1/2 cup (120 grams) freshly squeezed lemon juice (about three large lemons)

finely grated zest from one large lemon

TIP:  Always remove the lemon zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.