lemon cream crumb bars

baking tray で焼いたお菓子を traybake と呼びます。(まんまではないか)
これを細長く切ると bars, 四角く切ると squares になります。


Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups old fashioned rolled oats
1/2 tsp
1/2 tsp baking soda
1/2 cup granulated sugar (100g)
1/2 cup packed light-brown sugar (110g)
3/4 cup unsalted butter (170g), melted
1 tsp vanilla extract
1 (14 oz. 397g) can sweetened condensed milk
1 Tbsp finely grated lemon zest
1/3 cup fresh lemon juice
2 large egg yolks
1/2 tsp lemon extract
生地にオーツ麦を使うので、歯ざわりが楽しい。 英語では crunchyと表現します。

Directions
Preheat oven to 175 C. In a medium mixing bowl, whisk together flour, rolled oats, salt and baking soda. Stir in granulated sugar and brown sugar and mix until no clumps of sugar remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. Sprinkle half of the crumb mixture into the bottom of a greased 8 by 8-inch baking dish and gently press into an even layer. Bake in preheated oven 15 minutes. Remove from oven and set aside (leaving oven heated at 175 C).
In a mixing bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 23 - 26 minutes until lightly golden. Remove from oven and allow to cool at room temperature, once cool cover and refrigerate 30 minutes - 1 hour, then remove and cut into squares. Store in airtight container in refrigerator.

真ん中にはレモンクリームを挟みます。
レモンの絞り汁と皮のすりおろしに卵黄と砂糖、コンデンスミルクを加えて作ります。

オーブンから出したてはやわらかいので室温まで冷ましてから冷蔵庫に入れます。

冷えると切り分けやすくなります。
コンデンスミルクは甘～いのですが、レモン汁が効いていてさわやかな甘さになっています。