One of the simplest things I have ever made. Lemon cream is literally a can of condensed milk mixed with lemon juice and lemon zest… and that gets sandwiched between an insanely simple bar-cookie crust. I would argue that the simplicity is the reason a lot of almost-non-bakers opt for bar cookies (to me they just seem like something a(n) (American) Midwestern soccer mom might make. Not sure why bar cookies feel Midwestern to me. They just do. On occasion, though, they join the rest of my repertoire.

Like today.

Lemon cream oat bars

Crust:
1 1/3 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup butter
1 cup brown sugar
1 cup oats

Preheat oven to 175C. Mix and press half the mixture into an 8-inch by 11-inch greased pan.

Filling:
1 can sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon

Mix well. Spread onto bottom layer of crust.

Top the filling with the remaining crust until fully covered.

Bake 20 to 25 minutes. Cool. Once cool, refrigerate.

Once chilled, cut into bars and serve.