Lemon Crumb Squares have a moist and luscious lemon filling with a crumble oatmeal mixture on the top and bottom. The method used is much the same as for Date Squares.
These Lemon Crumb Squares could be served as dainty squares for finger food desserts, but serve larger squares when you have them as a dessert with dinner.
After baking, they should be stored in the refrigerator because of the filling, but remove them half an hour before serving so they are cool, but not cold.
Enjoy!
Lemon Crumb Squares
Print recipeIngredients
Oatmeal Mixture
- 1 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter (at room temperature)
- 1/2 cup brown sugar
- 1 1/4 cup rolled oats
Lemon Filling
- 1 can sweetened condensed milk
- 1/2 cup lemon juice
- Zestof one lemon
Directions
| Preheat the oven to 350 deg F | |
| Mix butter and brown sugar together | |
| Mix the flour, salt and baking soda together. | |
| Add the rolled oats and flour mixture to the butter/sugar mixture and combine with a fork until crumbly. | |
| Press half of the crumb mixture into the bottom of a 7 1/2 x 11 3/4 inch buttered glass pan. | |
| Mix together the condensed milk, lemon juice and lemon zest. Add this mixture to the top of the crumb mixture. Top with the other half of the crumb mixture, but do not press it down. | |
| Bake for 20 to 25 minutes until golden brown. | |
| Remove from the oven and cool for about 20 minutes. | |
| Cut into squares and refrigerate until completely cooled. | |
| Remove from the refrigerator for about 30 minutes before serving. Keep leftover squares in the refrigerator. | |