How To Make Oatmeal Lemon Creme Bars
Have a satisfying bite of these delicious Oatmeal Lemon Creme Bars that offer a crumbly oatmeal streusel crust, and filled with a rich creamy lemon filling!
Preheat the oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick spray or line it with parchment paper.
In a large bowl, cut the butter into the cookie mix using a fork or pastry cutter.
Stir in the egg until crumbly.
Press half of the oatmeal cookie dough into the bottom of the prepared baking pan.
Bake for 15 minutes.
While the crust is baking, stir the condensed milk, lemon peel, and lemon juice together.
Spread the lemon mixture over the baked crust (while the crust is hot). Crumble the remaining oatmeal cookie mixture on top.
Bake for about 25 minutes or until golden brown on top.
Cool completely, then refrigerate for at least 30 minutes before cutting into squares.
Store covered in the refrigerator for up to 1 week.
If Betty Crocker oatmeal cookie mix is not available, use this from-scratch oatmeal cookie base instead. Start with step 1 above. Skip step 2. In a large bowl of a stand mixer with a paddle attachment or using a handheld mixer, cream ½ cup of room-temperature butter and 1 cup of packed light or dark brown sugar together on medium-high speed until combined. In a separate bowl, whisk 1 and ⅓ cups of all-purpose flour, ½ teaspoon of salt, 1 teaspoon of baking powder, and 1 cup of whole oats together. Add these dry ingredients to the wet ingredients and beat on low speed until combined. Continue with step 3 above.
- Calories: 267.12kcal
- Fat: 13.66g
- Saturated Fat: 6.45g
- Trans Fat: 0.23g
- Monounsaturated Fat: 5.20g
- Polyunsaturated Fat: 1.15g
- Carbohydrates: 32.98g
- Fiber: 0.09g
- Sugar: 13.64g
- Protein: 4.28g
- Cholesterol: 35.31mg
- Sodium: 170.90mg
- Calcium: 82.22mg
- Potassium: 155.05mg
- Iron: 0.74mg
- Vitamin A: 72.18µg
- Vitamin C: 3.12mg
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