Oatmeal Lemon Cream Bars

Oatmeal Lemon Creme Bars


Makes 16 Bars

For the oatmeal cookie base:

  • 1 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup old-fashioned rolled oats
  • 1/2 cup (1 stick) unsalted butter, cold
  • 1 cup light brown sugar, lightly packed
  1. In a large bowl of a stand mixer with a paddle attachment or using a handheld mixer, cream the butter and brown sugar until combined.
  2. In a separate bowl, mix the flour, salt, baking powder, and oats.
  3. Add dry ingredients to the butter mixture and mix to combine.
  4. Continue with step three in the recipe below.

For the bar:

  • 1/2 cup (1 stick) unsalted butter, cold
  • 1 pouch (1 lb 1.5 oz) of oatmeal cookie mix (or the oatmeal base you made above)
  • 1 egg
  • 1 can (14 oz) sweetened condensed milk
  • 2 Tbsp grated lemon peel (about 2 large lemons)
  • 1/4 cup lemon juice (about 2 large lemons)


  1. Preheat oven to 175ºC (350ºF). Spray 8×8 baking pan with nonstick spray or just use butter to oil it.
  2. In a large bowl, cut butter into oatmeal cookie mix using a fork or electric mixer. Stir in egg until crumbly. (This is only done if a ready made oatmeal cookie mix is used! If you have done the oatmeal base as described above skip this step and continue with Step 3).
  3. Press half of oatmeal cookie dough into the bottom of the prepared baking pan. Bake for 15 minutes.
  4. While the cookie bottom is baking, stir condensed milk, lemon peel, and lemon juice into a small bowl. Spread lemon mixture over baked crust (while crust is hot). Crumble the remaining oatmeal cookie mixture over top. Bake about 25 minutes longer or until golden brown.
  5. Refrigerate for at least 30 minutes before cutting into 16 squares. Store covered in refrigerator for up to 1 week.



2 thoughts on “Oatmeal Lemon Cream Bars

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