Without intending to I am cooking my way through my Macon Jr. League Gracious Goodness cookbook. There is not a recipe that I have tried that has not exceeded almost perfection. Here is yet another one that I first cooked in the sweltering heat of July. You know one of those days when anything cool feels good going down. There’s nothing better than tangy cool lemon pie and what makes this one even better is the oatmeal crust. And to top it all, there is no fork required.
If you love the old fashioned lemon ice box pie made with sweetened condensed milk you should bookmark this one. I’ve made it three times in three months. I could have or maybe I did devour all of it? The tangy lemon filling is just right! And that’s it in a pan – Perfection! Here it is for you to enjoy and share with your family and friends. If you choose keep it hidden in the refrigerator for yourself. I won’t tell.
Cream the butter and brown sugar.
Add oatmeal, flour, baking powder, and salt.
Mix together and divide the mixture in half.
Press half of the mixture in the bottom of a 9 x 13 inch pan lined with parchment paper.
For the lemon filling zest a lemon.
Squeeze lemon juice.
Mix sweetened condensed milk with zest, lemon juice, and egg yolks.
Pour milk and lemon mixture over the oatmeal crust. Crumble the remaining oatmeal mixture on top of the filling and bake. These are best served chilled.
Lemon Crumble Squares from Gracious Goodness
- 2/3 cup butter, softened
- 1 cup firmly packed brown sugar
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 (15 ounce) can sweetened condensed milk
- 1/2 cup lemon juice
- 2 egg yolks
- 1 teaspoon grated lemon rind
- Cream butter and brown sugar.
- Stir in oats and rest of the dry ingredients. Mix until crumbly.
- Spread half of the mixture in a 13 x 9 inch pan that is lined with parchment paper.
- Pack mixture firmly in the bottom of the pan.
- Combine sweetened condensed milk, lemon juice, egg yolks, and lemon rind.
- Spread the milk mixture over the crumb crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350 degrees for 25 minutes. If using a dark pan reduce the temperature by 25 degrees.
- Cool 15 minutes in pan.
- Chill in refrigerator until firm. ( I have left the pan in refrigerator overnight before cutting)
- Cut into 1-2 inch squares.
- Keep in the refrigerator and serve cold. When serving outside keep in a cooler or place a ziplock bag of ice under the bars.