Tastes like summer in this bar. It's got a sweet and just a little bit of sour in a sweet brown sugar and oat crust and topping. My kind of taste Lemon and Raspberry. I love this recipe also because you don't need to get the mixer out. Just mix it all by hand. Now that I have let them sit for 2 days in the fridge they even taste better to me. Perfect for a pot luck, BBQ or just make and eat with the family.
1 1/4 cup flour
1 1/4 cup oat meal
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup of melted butter
1 teaspoon vanilla extract
1 14 oz. can of sweetened condensed milk
2 teaspoons lemon zest
1/3 cup fresh lemon juice
2 egg yolks
Around 6 Tablespoons of Raspberry Jam maybe less if you like. Or more.
Preheat oven to 350 degrees and spray an 8x8 inch pan and line with parchment paper and spray again. I spray first to hold down the paper.
In a medium bowl mix flour, oats, salt, baking soda and both sugars until there is no lumps
Add the vanilla and melted butter to the dry ingredients and stir until all is moist
Put half the oat mixture in the lined pan and press to make an even layer. Bake for almost 15 minutes.
Remove form oven and make filling. Leave the oven on.
In a mixing bowl whisk together the sweetened condensed milk, lemon zest, lemon juice and egg yolks.
Pour over the crust and dot with the Raspberry Jam and run a knife through the mixture just a bit.
Sprinkle on the other half of the oat crumb mixture and Bake for 22 to 25 minutes or until golden brown.
Let cool and place in fridge until ready to cut into squares.