Bars: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Line the
bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil. Then
butter, or spray the foil with a non
stick vegetable spray.
In your food
processor place the rolled oats, flour, baking powder, salt, dried coconut,
brown sugar, and chopped walnuts and process until combined and the nuts are
finely ground. Add the melted and cooled butter, along with the vanilla extract,
and process until you have a crumbly mixture. Evenly press about half of the
crumb mixture onto the bottom of your prepared pan.
Filling: Place the sweetened condensed milk in a medium size bowl. Whisk in
the lemon zest and juice until combined. Pour the filling over
the crust and then sprinkle the filling with the remaining crumb mixture. Bake for about
25 - 30 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool
Lift the Oatmeal Lemon Bars from the pan by holding the edges of the foil. Place on a
cutting board. Peel back the foil and with a sharp knife and cut into
squares. The bars can be covered and stored in the refrigerator for about
4-5 days. They can be frozen.
Yield: About 30 bars.
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Oatmeal Lemon Bars:
(113 grams) unsalted butter, melted and
cooled to lukewarm
cup (85 grams) rolled oats (can use either old-fashioned or quick
cup (130 grams) all purpose flour
teaspoon (4 grams) baking powder
teaspoon (2 grams) salt
cup (25 grams) dried coconut (can use sweetened or unsweetened)
(shredded or flaked)
cup (100 grams) firmly packed light brown sugar
cup (50 grams) coarsely chopped walnuts (or pecans)
teaspoon (4 grams) pure vanilla extract
1 - 14 ounce (396 grams) can of sweetened condensed milk
1/2 cup (120
freshly squeezed lemon juice (about
three large lemons)
finely grated zest from one large lemon
TIP: Always remove the
lemon zest first before halving and squeezing the lemon. Use a fine strainer to
remove the seeds and pulp from the juice.