Creamy Meyer Lemon Crumb Bars

I am powerless when it comes to desserts with streusel topping. I see them, and I have to make them. As soon as The Pioneer Woman posted these crumb bars I knew I would be eating them soon. I had a little time on my hands this afternoon while nursing my sick kiddo back to health, and as there were a few Meyer lemons dying on my counter - having already made these cookies, as well as some preserved lemons which I have yet to post - I decided to put them to good use! Thankfully, I had a can of sweetened condensed milk, and I whipped these bars up in no time.

I love crumb bars because they are so easy to make, plus, one dough used in two different ways creates two different textures. Brilliant! Pair that with a simple, yet delicious filling and you have a real winner on your hands.

These bars - though not terribly photogenic - are unbelievably creamy and delicious with a light, refreshing tang from the fresh lemon juice and zest - if you look closely, you can see the flecks of yellow, mmm... After only about 25 minutes in the oven, the filling takes on a texture very similar to cheesecake - a delightful discovery! As PW mentions, you could change it up a little, use lime for the juice and zest and have lime bars, add thyme for lemon-thyme bars, or alternatively, I had the thought that fresh ginger would be amazing in them. I only wish I had had the idea before my bars came out of - or went into, for that matter - the oven. Ah well, next time...

Creamy Meyer Lemon Crumb Bars

adapted from The Pioneer Woman

1/2 cup (4 ounces) unsalted butter, slightly softened

1 cup brown sugar, lightly packed

1 cup oats

1 1/3 cups white whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

1 can sweetened condensed milk

1/2 cup fresh Meyer lemon juice

zest from two small Meyer lemons

Preheat oven to 350.

For crust/crumble:

Combine butter, brown sugar, flour, oats, baking powder and salt in a medium bowl. Blend with your fingers until all ingredients are evenly moistened and there is no visible loose flour. Press 1/2 of the mixture evenly into the bottom of a 9"x 13" pan - you could go a little smaller with the pan, but don't go any larger. Set aside the remaining half of the mixture.

For the filling:

In a medium bowl, combine sweetened condensed milk, lemon juice and lemon zest. Whisk until well combined. Pour evenly over crust layer.

Scatter remaining crust/crumble mixture over filling - I like to have a variety of chunk sizes in my crumble toppings, but The Pioneer Woman spread hers in a thin, even layer. Use whichever method sounds better to you. Bake for around 25 minutes, or until crumble is golden. After bars have cooled in pan for 30 minutes, cut into squares with a sharp knife, then place pan in fridge for 2 hours or more before serving.