This recipe is yummy, just the right balance of sweet & tart.
LEMON CRUMBLES
1/2 cup butter
3/4 cup brown sugar
1 tp. baking powder
pinch of salt
1 1/4 cups quick-oats
1 cup all-purpose flour
3 large lemons
1 Tsp. lemon extract (optional)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
Preheat the oven to 350°F. Line the bottom and sides of an 8x8-inch baking pan with parchment paper.
Melt the butter on the stovetop, then pour into a large mixing bowl, add brown sugar, baking powder, and salt, and stir to combine. Add oats and all-purpose flour, and stir until no dry spots remain. Reserve 1 cup of the mixture for topping.
Transfer the remaining crumble mixture into the baking pan. Pat into an even layer. Bake until lightly browned, 12 to 14 minutes.
Prepare the lemon filling.
Finely grate the zest of the lemons (about 2 Tbsp.) into a mixing bowl. Juice the zested lemons until you have 1/2 cup, then add to the bowl, add lemon extract if desired. Add the condensed milk and whisk until smooth.
Pour the filling over the hot crust. Sprinkle the reserved crumble mixture evenly over the filling. Return the baking pan to the oven and bake until the edges are lightly browned and set, 22 to 24 minute. Let cool completely. Refrigerate for 30 minutes once completely cooled to firm up.
Lift the slab out of the pan and place on a cutting board. Cut into squares.
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