Zesty Lemon Bars (Print Version)

# Ingredients:

→ Base and Crumble

01 - 1 ¼ cups plain flour
02 - 1 ¼ cups traditional rolled oats
03 - ½ teaspoon salt
04 - ½ teaspoon baking soda
05 - ½ cup white sugar
06 - ½ cup soft light brown sugar
07 - ¾ cup melted unsalted butter
08 - 1 teaspoon vanilla flavoring

→ Tangy Lemon Layer

09 - 1 can (396g/14oz) condensed milk
10 - 2 tablespoons finely grated lemon peel
11 - ½ cup freshly squeezed lemon juice
12 - 2 large egg yolks

# Instructions:

01 - Warm up your oven to 350°F (175°C) and coat an 8x8-inch baking dish with cooking spray.
02 - Throw the flour, oats, salt, and baking soda together in a big bowl.
03 - Add both white and brown sugars, stirring until they're mixed throughout.
04 - Pour in the melted butter and vanilla, then stir everything until you get a nice crumbly texture.
05 - Push half the mixture down firmly into your greased pan to make a solid base.
06 - Let it bake for 15 minutes until it feels a bit firm but isn't brown yet.
07 - While that's in the oven, blend the condensed milk, lemon peel, juice, and egg yolks until they're smooth.
08 - After removing the base, pour your lemon mixture on top. Scatter the leftover crumbles across the surface.
09 - Put it back in for another 20-22 minutes until the top turns slightly golden and the filling sets up.
10 - Let it cool down completely, then stick it in the fridge for at least 2 hours until firm.
11 - For tidy pieces, make sure they're super cold or pop them in the freezer briefly so the filling doesn't run.

# Notes:

01 - Try this twist - dunk the bottom of frozen squares into melted white chocolate, then place on wax paper and chill until they set up.

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