Lemon Creme Crumb Bars with Coconut and White Chocolate
Crumb Crust
  • 2½ c. All-Purpose Flour
  • 2½ c. Old-Fashioned Rolled Oats
  • 1¼ t. Salt
  • 1 t. Baking Soda
  • 1 c. Granulated Sugar
  • 1 c. Brown Sugar, packed
  • 3 Sticks Unsalted Butter, melted
  • 2 T. Pure Vanilla Extract
  • 1½ c. Sweetened Flaked Coconut, toasted
  • 1 c. White Chocolate Chips
Lemon Creme Filling
  • 2, 14 oz. Cans Sweetened Condensed Milk
  • 2 T. Finely Grated Lemon Zest
  • ⅔ c. Fresh Lemon Juice (5-6 Large Lemons)
  • 4 Large Egg Yolks
  • 1 t. Lemon Extract
  1. Preheat oven to 350 degrees. Generously grease a 9x13 baking pan.
For the Crumb Crust
  1. In a large bowl, whisk together the flour, rolled oats, salt and baking soda. Stir in the granulated sugar and brown sugar until no clumps of sugar remain. Stir in vanilla and melted butter until evenly moistened. Stir in toasted coconut. Spoon half of the crumb mixture into the bottom of the pan and gently press into an even layer. Stir white chocolate chips into remaining crumb crust mixture and set aside.
For the Lemon Creme Filling
  1. In a large mixing bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended. Pour mixture over crumb crust in baking pan and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in oven for 25-30 minutes until lightly golden. Remove from oven and allow to cool to room temperature. Once cool, cover and refrigerate for 1 hour, then remove and cut into squares. Store in and airtight container in the refrigerator. Serve chilled.
Makes 18 bars.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/lemon-creme-crumb-bars-with-toasted-coconut-and-white-chocolate/