by Sarah Steimer
- 1/2 cup (1 stick) unsalted butter, softened and cut into small cubes
- 1 1/2 cups flour
- 3/4 cups old-fashioned rolled oats (not quick oats)
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 large egg, separated
- 7 ounces (half of a 14-ounce can) sweetened condensed milk
- 1/4 cup freshly squeezed lemon juice (about two lemons)
- 2 tsp grated lemon zest
- 1 1/4 cups room-temperature blueberries (about 6 oz.), washed and dried on paper towels
Line 8-by-8 inch baking pan with parchment paper, leaving enough overhang on the ends to grab once the bars are done. Spray lining with cooking spray.
Combine flour, oats, sugar, salt and baking powder until combined. Add the butter and mix with you hands until the mixture resembles coarse crumbs. Set aside one cup of the crumb mixture in a small bowl for the topping.
Add the egg white to the remaining crumbs. Dump the crust mixture into the prepared pan and press into the bottom to form a level crust.
Bake the crust at 350 degrees for about 12 minutes, or until the top feels dry to the touch.
While the crust bakes, whisk the condensed milk, lemon juice, zest and egg yolk in a medium bowl. Set aside to thicken for 5 minutes.
When the crust is out of the oven, sprinkle blueberries evenly over it. Drop spoonfuls of the lemon curd mixture over the blueberries and spread gently to distribute evenly.
Bake about 8 minutes, until the lemon mixture begins to form a shiny skin (I’ve been getting the weirdest descriptions in my recipes lately).
Pull the bars out of the oven and sprinkle the cup of reserved crumb topping over the bars.
Bake 25-30 minutes more, until filling is bubbly and the topping is lightly browned.
Cool the finished bars in the pan on a rack for about an hour. Carefully lift them out of the pan using the parchment overhang and transfer to a wire rack to cool completely. Chill in the refrigerator before cutting for cleaner cuts.
I cut mine into 20 pieces, about 2-inch squares.
Recipe adapted from: The Craving Chronicles
Photos: Sarah Steimer