Lemon Creme Double Crumb Bars

Well, what can I say? These bars are divine. Are you a crumble fan? Then you're going to love these as they have a double crumble. Crumble on the top and bottom. (Perhaps I should say double trouble not double crumble! They're going to wreak havoc on your waistline.)

Of course, anything with lemon and condensed milk layered in between two crumbles has simply got to be roll your eyes delicious.

Lemon Creme Double Crumb Bars

From Cooking Classy

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 1/4 cups old fashioned rolled oats
• 1/2 tsp + 1/8 tsp salt*
• 1/2 tsp baking soda
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 1 Tbsp finely grated lemon zest
• 1/3 cup fresh lemon juice
• 2 large egg yolks
• 1/2 tsp lemon extract

Method:

Preheat oven to 350 degrees. Whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 350 degrees).

In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden. Remove from oven and allow to cool to room temperature, refrigerate an hour, then remove and cut into squares.

Store in airtight container in refrigerator.

*If using salted butter reduce salt amount to 1/8 tsp