Last week I came across this recipe from the cookbook, "Best Recipes from the Backs of Boxes, Bottles, Cans, and Jars". It was an Eagle Brand sweetened condense milk recipe from years ago.
I liked the bars, but my children didn't even want to try them. They don't like coconut. Unfortunately, my husband was out of town so I didn't get his opinion about them either. So, if you like all of the ingredients listed, most likely you'll like these bars.
This was such a fun recipe to make. For one thing, they were quick to put together. But, I also got to use a new gadget that I had forgotten I had. I'm sure it was a stocking stuffer from Mom a few years ago. It's called a Microplane grater (here's the link at Williams Sonoma). This little gadget was terrific for grating the lemon zest! In fact, I was kind of sad when the tablespoon was full. :) I could have grated and grated and grated - it was so much fun!
Crunchy Lemon Bars
1 cup quick oats, uncooked
1 cup flour
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans (or walnuts)
1/2 cup firmly-packed light brown sugar
1 teaspoon baking powder
1/2 cup butter, melted
1 can sweetened condensed milk
1/2 cup lemon juice
1 tablespoon grated lemon rind
Preheat oven to 350 degrees. Grease 9 x 9 inch pan with cooking spray. Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat ½ of crumb mixture evenly on bottom baking pan. Reserve other half. In medium bowl, combine sweetened condensed milk, lemon juice, and rind. Pour over crumb layer. Sprinkle remaining crumb mixture on top. Bake in preheated oven 25 to 30 minutes. Cool thoroughly and cut into squares. (If using glass dish, bake at 325 degrees.)
P.S. If you need any zest, let me know! I'll fix you up :)
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1 comment:
That does look like a cool tool! I made a recipe similar to this from the Pioneer Woman website. I don't remember it having coconut in it, tho. We didn't really care for them, either. I could still taste the Eagle Brand instead of lemon.
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