Lemon Crumble Bars

A classic crumble topping adds a sweet, rich finish to these tangy bar cookies. 

Lemon Crumble Bars
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  1. 1 cup unsalted butter, softened
  2. 1 1/3 cups sugar
  3. 1 cup all-purpose flour
  4. 1 3/4 teaspoons kosher salt
  5. 1/2 teaspoon baking powder
  6. 1 1/3 cups old-fashioned oats
  1. 6 large egg yolks
  2. 2 (14-ounce) cans sweetened condensed milk
  3. 1 tablespoon lemon zest
  4. 1 1/4 cups fresh lemon juice
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. Set aside.
  2. For crust: In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. In a separate bowl, mix together flour, salt, baking powder, and oats. With mixer on low, slowly add flour mixture to butter mixture, beating to combine. (Mixture will be crumbly.)
  3. Firmly press three-quarters of crust mixture into bottom of prepared pan. Bake until golden brown, approximately 20 minutes. Let cool.
  4. For filling: In a medium bowl, whisk together egg yolks, condensed milk, zest, and juice. Pour over cooled crust. Top with remaining crust mixture.
  5. Bake until center is just set, approximately 25 minutes. Let cool completely. To serve, cut into bars.
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