Magical Lemon Streusel Bars | Best Lemon Streusel Bars
Lemon pie, or lemon cakes, it's difficult to pin down a precise definition of this dessert, as it's somewhere between a pie and a cookie... The base is a crumbly shortcrust pastry with oatmeal and nuts, with a vibrant filling of condensed milk and lemon juice (don't let the amount of juice fool you), topped with crispy white chocolate crumbs. It's usually baked in a rectangular pan and then cut into small squares. A wonderful and unusual dessert to pair with tea or coffee!
I don't recommend omitting the white chocolate from the recipe. Just make sure to use a high-quality product, like condensed milk, which only contains milk and sugar. Toast the nuts in the oven at 180 degrees Celsius for 8-10 minutes, then chop.
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Recipe: For a 23x33 cm pan
1 can condensed milk (380-390 g)
zest of 2 medium lemons
100 g lemon juice (2 lemons)
210 g flour
150 g rolled oats (quick-cooking is best)
80 g toasted walnuts (I also used pecans)
1 tsp baking powder
¼ tsp salt
150 g butter, room temperature
80 g sugar
1 small egg
60 g white chocolate
180 C | 350 F - 25 minutes
Icing:
40 g white chocolate
½ tsp vegetable oil
Lemon Streusel Bars
Ingredients: 23x33 cm | 13x9inch baking ban
1 can (380-390 g) sweetened condensed milk
Zest of 2 medium lemons
100 g lemon juice (2 medium lemons)
210 g all-purpose flour
150 g quick-cooking oats
80 g toasted walnuts or pecans pieces
1 tsp baking powder
¼ tsp salt
150 g unsalted butter, softened
80 g granulated sugar
1 medium egg
60 g white chocolate (or chocolate chips)
180 C | 350 F – 25 minutes
Glaze:
40 g white chocolate
½ tsp vegetable oil (not olive oil)