Lemon Cream Bars

Here's a lemon bar that will stand out from the crowd! I'm not a huge fan of traditional lemon bars, so when I saw this recipe on one of my favorite blogs, Sweet Pea's Kitchen,  I was excited to try them.  I also love oatmeal cookies/bars so this was a perfect combo for me.

They are delicious! Chewy and rich with a strong lemon flavor. Super easy to make too.

Lemon Cream Bars

1 can sweetened condensed milk (14 oz)
1/2 cup lemon juice
1-1/2 cups flour
1 cup rolled oats
1 cup brown sugar
1 tsp baking powder
a pinch of salt
1-1/2 tsp lemon zest
2/3 cup unsalted butter, melted

Preheat the oven to 350- F. Butter the bottom and sides of a 9-by-13-inch pan.  Line the pan with parchment paper,  using enough to go over the sides.  Butter the parchment.

In a medium bowl, combine the condensed milk and lemon juice; set aside.

In a large bowl, whisk together the flour, oats, brown sugar, baking powder, salt lemon zest and butter. Mix until crumbly.

Press half of the oatmeal mixture into the prepared pan.

Spread the lemon filling evenly on top of the crust. Sprinkle the reserved oatmeal mixture evenly on top of the filling.

Bake for 25-30 minutes, until the top is golden brown. Cool completely.  Lift out of the pan and remove the parchment. Cut into bars.

Happy Baking!

Lemon Crumb Muffins

I am always looking for lemon recipes, and these muffins from Taste of Home magazine did not disappoint. I love anything with a crumb or streusel topping just about as much as I love lemon, so this is a match made in Heaven.

I do recommend you use paper muffin cups with these, otherwise the sides tend to get too brown and crispy. Also, be really careful not to over-bake them because they can get dry.

I have altered the original recipe somewhat to suit my own tastes.. I increased the amount of lemon zest and I thought the topping needed more butter than it originally called for.

Lemon Crumb Muffins
Yield ~20 muffins

3 cups flour
2 cups sugar
1/2 tsp. baking soda
1/4 tsp salt
4 eggs
1 cup sour cream
1 cup butter, melted
2 tsp. lemon zest
1 TB lemon juice


Streusel Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter

Preheat oven to 350-F.  Line a 12-muffin tin with paper cups. In a large bowl, combine the flour, sugar, baking soda and salt.  In another bowl, whisk the eggs, sour cream, melted butter, lemon zest and juice.  Stir into dry ingredients just until moistened.  Fill muffin cups about 3/4 full (leaving room for topping).

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. You might need to rub it in a bit with your fingers.  Sprinkle over muffins.

Bake for ~20 min. or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks too cool.

Happy Baking!