Sadly those Lemon Rolls that I have been waiting for so patiently did not come out. *tear* I was being lazy and did not check the temperature of my milk before I added the yeast in and I think I killed it! Yeast is activated at somewhere around 100 degrees but is killed at 115 degrees. Moody little sucker. While my lemon hockey pucks somewhat defeated me for the night, I woke up with a new determination to make something great with the rest of my lemons.
Enter Pioneer Woman's Lemon Crumb Squares! Just the other week my friend Aims had some extra Meyer Lemons that she wanted to use and this is one of the recipes we found. So here is my second attempt at some lemony goodness...
|Lemony Creamy Goodness|
from Pioneer Woman
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
1. Preheat oven to 350 degrees. Mix butter and brown sugar until well combined.
2. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine.
3. Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
|I added some almond slices to half to see how it turned out...|
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool. Serve cool.