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Lemon oat bars

This month we have another wonderful recipe from District Nurse Team Leader, Vicki at The QNI.

“This recipe is from an American site I found it many years ago so the measurements are in US cups. They are a real favourite for the team and are delicious I bake them in disposable foil trays measuring 9 x 6 inches as the cook evenly and I can recycle the tin afterwards. The recipe calls for fresh lemon zest and juice but if I don’t have fresh lemons I have been known to use bottled lemon juice.”

Instructions

  1. Heat oven to Gas 5/ 375/ 190
  2. Grease the tin well with a little oil or butter.  
  3. Whisk the condensed milk, lemon zest and juice in a medium bowl until thickened and put to one side. Mix all the other ingredients in a large bowl until well mixed then place half of the oat mixture in the tin and spread it out, press down well and bake for ten minutes.  
  4. Next spread the lemon mixture over the baked base and then sprinkle on the rest of the oat mixture and press down gently.  
  5. Bake for 20 minutes or so until the edges have started to brown. 
  6. Leave to cool completely before cutting.  

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Ingredients

  • 2 cans of sweetened condensed milk
  • 6 tsp grated lemon zest 
  • 1/2 cup fresh lemon juice 
  • 2  1/2 cups plain flour
  • 2 cups old fashioned porridge oats
  • 1 cup brown sugar
  • 8 oz butter (softened)
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt 

 

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