Divide it into 2 parts. Great for breakfast brunch and meal-preps.
While the crust is baking stir condensed milk lemon peel and lemon juice together.
Lemon cream oatmeal. Combine flour oatmeal salt and baking soda then add sugar pour in melted butter vanilla and knead to wet dough. Beat at medium speed until well blended. Lemon Bars with a oatmeal and brown sugar crumble topping.
HEAT oven to 350F. 1-12 cups all-purpose flour. Bake the crust for 15 minutes.
14 teaspoon ground cinnamon. Fill a medium saucepan with a few inches of water and place over medium-high heat. Spread evenly on top of the oat mixture in the pan.
Beat in egg yolk lemon extract and lemon peel. COMBINE flour oats and salt in medium bowl. Press half of oatmeal cookie dough into bottom of prepared baking pan.
Creamy tart silky smooth lemon cream with a thick layer of a sweet oatmeal crust and a thick sprinkle of crumble on top. Combine 5 cage-free egg yolks and 12 cup sugar in a heat-proof bowl thats slightly bigger than the saucepan. 1 can 14 ounces sweetened.
Stir into shortening mixture with a spoon until blended. In a small bowl mix together sweetened condensed milk lemon juice lemon zest and lemon extract. Top with the remaining oat mixture.
A delicious vegan oatmeal topped with a cashew-based lemon cream. Bake for 15 minutes. 1 cup packed brown sugar.
To make oatmeal lemon cream bars from scratch lets start with the dough. 23 cup cold butter. COMBINE shortening cream cheese and sugar in bowl of electric mixer.
Tamp one part into an 8 8 inch parchment-lined baking dish. 1 cup old-fashioned oats.