It’s the last day of February and it’s supposed to be 80 degrees. I was enjoying the early spring-like weather, but eighty? Really? I’m not ready for summer. I shouldn’t complain. It’ll probably start snowing again in a few days. Since it’s technically still winter, I went on a quest to find a recipe that used Meyer lemons. Only in season for a few months each year, these slightly sweeter (less acidic) lemons are a cross between a lemon and a mandarin orange. They have a softer thinner skin, which is supposedly edible. (I’m not big on rind though.) And they’re a pretty deep egg-yolk color.

I found a lot of lemon recipes, but this one in particular grabbed my attention. The Pioneer Woman said it came from her grandmother-in-law. I trust grandmothers. They usually know a thing or two about good cooking. And hers definitely did! These bars have a creamy lemony center (specked with brilliant lemon zest) and crumbly oat crust. A mouthful of bliss. And even better, they’re a cinch to prepare. (If you’ve got two bowls, your hands, and a whisk.) And you don’t have to use Meyer lemons- any regular lemon will work- they just add a special touch.

Meyer Lemon Crumb Bars

INGREDIENTS

1/2 cup (1 stick) unsalted butter, slightly softened
1 cup brown sugar
1 cup old-fashioned oats
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 can sweetened condensed milk
1/2 cup freshly squeezed lemon juice (I used 3 juicy Meyer lemons)
zest of two lemons

DIRECTIONS

1. Preheat oven to 350 F. Butter or lightly grease a 9×9 inch baking pan.

2. Combine butter, sugar, and oats in a large bowl. Whisk together flour, baking powder, and salt. Add to oat mixture and blend with your finger until evenly moistened and small clumps form. Press half of the crumb mixture into the bottom of the prepared baking pan.

3. Whisk to combine the sweetened condensed milk, lemon juice, and lemon zest. Pour evenly over the crust. Top with the remaining crumb mixture.

4. Bake in preheated oven for 25-30 minutes, until golden brown. Remove from oven to cool for 30 minutes on a wire rack. Slice into squares and refrigerate 2 hours until set.

Fills a 9×9-inch pan.

(Adapted from The Pioneer Woman)