“I copied this from Calling All Cooks on Food Network. I have added a couple very minor things to make it a bit mine. All my coworkers who care for lemon bars love them. Remember some lemons are juicier than others. The crust is like shortbread with a little more texture from the oats. Hope you like them if you try them.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350. Butter a 13x9 pan and set aside.
  2. Cream butter and sugar. Slowly add flour until incorporated. Slowly add oats and blend until crumbly. Press 3/4 of mixture into the bottom of the pan to form bottom crust. Reserve remaining dough.
  3. The juice of 3 lemons--the recipe I used wasn't more specific on the measurement so
  4. if your lemons aren't very juicy please squeeze 1 or 2 more. Too little lemon juice just produces very very bland lemon bars.
  5. Make sure the zest is finely grated or finely chopped. Blend condensed milk, zests and juice until smooth. Pour over crust and spread to the edges of the crust.
  6. Crumble the reserved dough over the top.
  7. Bake at 350 for 30 to 40 minutes or until crust crumbles are lightly golden. Cool completely, at least 1 hour before cutting.
  8. Store in an airtight container.
  9. I wish I could tell you how long they keep but that has never come up since they disappear so quickly!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a