I did not know how much my mom loved ripping out recipes from magazines until I went through her things and found an entire box full of them. I shudder to think the size of that box if my mom had a faster internet connection and a decent printer. I’ve gone through that entire box and pared it down to the recipes that I was interested in whipping up, too. I think about how much she enjoyed trying something new and the look on her face when she ate something incredibly delicious.
This recipe would have made her toes curl.
I borrowed it from one of my very favorite websites: The Pioneer Woman. She borrowed it from her grandma. These are the very best lemon squares I have ever had. So, put on your baking pants, because these are soon to become a family favorite.
Mix butter and sugar together until well combined. Sift together flour, baking powder, and salt. I like to sift it over waxed paper, so I can easily transport it to the mixing bowl and have the easiest cleanup ever.
Add the oats and flour mixture to the sugar/butter mixture. You end up with a kind of dry, light crumb mix. Dump half of it in your 8 x 11 inch pan. (*NOTE: Do not use a 9 x 13 inch pan. It will be too thin and spread out. You must use a smaller dish. Frankly, I was quite surprised to find that I had one. ) Press half of the mix into the bottom of the pan.
In a separate bowl, mix together lemon juice, one can of condensed sweetened milk and lemon zest. Try not to drink it. I mean it. It’s everything you’ve ever wanted ever: creamy, lemony, tart, sweet. Pour it on top of pressed crumb mixture in pan. Spread evenly.
Take the other half of the crumb mixture and sprinkle lightly over the creamy lemon deliciousness. Continue sprinkling until completely covered and the crumb mixture has been used up. DO NOT PRESS IT. Just leave it lying on top of the lemon like a down comforter.
Here is a side view pick. Yum.
Put in a 350 degree pre-heated oven for 25 minutes or until golden. Let cool for 30 minutes and cut into squares. BUT DO NOT EAT YET! I know. It’s difficult and I am a cruel, cruel woman for making you wait. Put in the fridge for a couple of hours until completely cooled.
Gobble it up. Don’t share. Though, I must say, that food tastes better when you share it. You be the judge.
For an incredibly detailed step by step, visit The Pioneer Woman’s Creamy Lemon Crumb Squares.
Creamy Lemon Crumb Squares
- 1 1/3 c. All-purpose Flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 stick butter, slightly softened
- 1 c. brown sugar (lightly packed)
- 1 c. oats
- 1 can (14 oz.) sweetened condensed milk
- 1/2 c. lemon juice (about 3 lemons)
- zest of 1 lemon
- Preheat oven to 350 degrees
- Mix butter and brown sugar until well combined
- Sift together flour, salt, and baking powder
- Add oats and flour to butter/sugar mixture and mix to combine.
- Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
- Mix together condensed milk, lemon juice, and lemon zest.
- Spread onto bottom layer of the crumb mixture.
- Top with the other half of the crumb mixture, but don’t press.
- Bake for 20-25 minutes, or until golden brown.
- Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
- Serve cool.