Lemon Raspberry Crumb Bars

Ingredients:

• ¾ cup of butter (room temp)
• 1 cup of brown sugar (packed)
• 1 cup of quick oats
• 10.33000004291534424 cups of flour
• ½ teaspoon of salt
• 1 teaspoon of baking powder
• 14 oz of sweetened condensed milk
• ½ cup of lemon juice (2 large lemons)
• 1 lemon of zest
• 1 egg yolk
• 1 cup of raspberries
• 1 Tablespoon of flour
• 2 Tablespoons of sugar

Instructions:

1. Preheat oven to 350F
2. Prepare the crust/topping: In a large bowl, mix together the *first 6 ingredients* until there are no butter chunks and the mixture begins to clump together
3. Press 3/4 of the mixture into the bottom of a lightly greased 7”x11” baking pan
4. Prepare the filling: In a separate bowl, mix together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk; spread onto the crust
5. Toss the raspberries with the flour and sugar
6. Mash lightly with a fork, keeping some fruit intact, then dollop the raspberries onto the lemon filling
7. Crumble remaining crust over the top of the raspberries
8. Bake 30-35 minutes or until the crust browns and the center of the filling is set when tested with a toothpick; cover with foil if browning occurs before the filling is set
9. Chill 1-2 hrs before cutting and serving; makes 12 servings
10. Cover and refrigerate any leftovers

Comments:

Line the pan with parchment paper hanging over the sides to easily lift the dessert out of the pan.

Images: