|1 1/4 C All-Purpose Flour||1 1/4 C Old Fashioned Rolled Oats|
|1/2 tsp + 1/8 tsp Salt||1/2 tsp Baking Soda|
|1/2 C Granulated Sugar||1/2 C Packed Light-Brown Sugar|
|3/4 C Unsalted Butter||1 tsp Vanilla Extract|
|1 (14oz) Can Sweetened Condensed Milk||1 Tbsp Finely Grated Lemon Zest|
|1/3 C Fresh Lemon Juice||2 Large Egg Yolks|
|1/2 tsp Lemon Extract|
- Preheat oven to 350 degrees. In a medium mixing bowl, 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 for 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 wel bended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinke top evenly with remaining crub mixture. Bake in preheated over 23- 26 minutes until lightly golden. Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes- 1 hour. Then remove and cut into squares. Store in airtight container in refrigerator.
- If using salted butter reduce salt amount to 1/8 tsp