Lemon Oatmeal Squares Recipes

LEMON OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
• Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl.
• Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture.
• Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

LEMON OAT BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and cinnamon; cut in butter until crumbly. Press 3 cups into a greased 9-in. square baking pan; set remaining oat mixture aside. Bake at 350° for 10 minutes. , In a small bowl, combine the milk, lemon juice and zest. Pour over crust. Sprinkle with reserved oat mixture. Bake for 25-30 minutes or until edges are brown. Cool on a wire rack.

LEMON OATMEAL CRUMBLE SQUARE

Steps:

• Cream together butter and brown sugar.
• Add flour, baking powder, salt and rolled oats.
• Mix until crumbly.
• Press half the mixture into lightly greased 9" square pan.
• Combine lemon zest, juice and condensed milk and pour over crust.
• Sprinkle remaining crust mixture over top.
• Bake at 350° for 30 minutes or until the edges are slightly browned.
• Chill before serving.
• Freezes well.

OATMEAL LEMON BARS

Steps:

• Preheat oven to 350. Butter a 13x9 pan and set aside.
• Cream butter and sugar. Slowly add flour until incorporated. Slowly add oats and blend until crumbly. Press 3/4 of mixture into the bottom of the pan to form bottom crust. Reserve remaining dough.
• The juice of 3 lemons--the recipe I used wasn't more specific on the measurement so
• if your lemons aren't very juicy please squeeze 1 or 2 more. Too little lemon juice just produces very very bland lemon bars.
• Make sure the zest is finely grated or finely chopped. Blend condensed milk, zests and juice until smooth. Pour over crust and spread to the edges of the crust.
• Crumble the reserved dough over the top.
• Bake at 350 for 30 to 40 minutes or until crust crumbles are lightly golden. Cool completely, at least 1 hour before cutting.
• Store in an airtight container.
• I wish I could tell you how long they keep but that has never come up since they disappear so quickly!

LEMON OATMEAL SQUARES

Steps:

• Combine first 6 ingredients into mixing bowl and mix on low for 30 seconds until crumbly. Pat half of the mixture into a 9 x 13-inch pan. Mix lemon juice and lemon zest with condensed milk and spread over oatmeal mixture. Top with remaining oatmeal mixture. Sprinkle with almonds. Bake at 350°F for 30 to 35 minutes.

LEMONY OATMEAL RAISIN WALNUT SQUARES

Steps:

• 1. HEAT oven to 375 F. Lightly grease a 9 x 13 pan; set aside.
• 2. In saucepan, COMBINE raisins, sweetened condensed milk, lemon juice and lemon rind. Cook and stir over medium heat just until bubbly. Cool slightly.
• 3. In bowl, COMBINE butter, brown sugar and vanilla; beat well.
• 4. ADD flour, baking soda and salt; mix well. Stir in oats and walnuts.
• 5. RESERVE 2 cups oat mixture for topping. PRESS remaining mixture into prepared pan.
• 6. SPREAD raisin mixture to within 1/2 inch of edges. SPRINKLE with reserved oat mixture; press lightly.
• 7. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack. Cut into 48 squares (or the size you prefer them to be).