June is dairy month: oatmeal lemon bars

June: dairy month.  Did we discuss this recently? Those dairy cows drink a bathtub full of water each day just to keep you in ‘moo juice’ so thank a dairy producer and think twice before sticking your nose up at the smell!  They’re making milk with that smell! 😀

This recipe is something I’ve been dreaming of and then I googled it and my dreams were shattered. Not really, but I was happy to see there are other recipes out there. Just Call Me Maria had an excellent and easy to follow recipe.  I threw in an extra handful of oatmeal (mainly to fool myself) but you don’t have to.

If you WANT homemade cookie dough, go for it! I needed something faster for a dish to pass and was feeling a bit lazy.  There, I said it, I felt a little lazy in the kitchen…..**sigh** The condensed milk gives these a nice texture, less heavy than cream cheese and very lemony.


You’ll need:

  • 1/2 cup cold butter
  • 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
  • 1 egg
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice (about 2 lemons)
  1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
  2. In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender.
  3. Stir in the egg until the mixture is crumbly.
  4. Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
  5. In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
  6. Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
  7. Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.

One thought on “June is dairy month: oatmeal lemon bars

  1. Pingback: Lemon Cream Cheese Cake | Domesticated Academic

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