Ingredients

The following ingredients have 4 Servings
  • 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
  • 3 lemons
  • 2 egg yolks
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1/4 cup quick-cooking oats

Instruction

  • Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper.
  • Reserve 8 cookies. With fingers, press remaining 16 cookies in bottom of pan.
  • To make filling, wash lemons; pat dry. Finely grate peel from 2 of the lemons; squeeze 1/3 cup fresh lemon juice. Place peel and juice in medium bowl. Add egg yolks and condensed milk; stir to combine with fork or whisk. Pour over cookie dough crust.
  • To make topping, in another medium bowl, crumble reserved cookies. Add oats and grated peel from remaining lemon; knead mixture with fingers for a few minutes until well combined. Crumble evenly over lemon filling.
  • Bake 35 minutes or until edges are golden brown and filling is set. Cool completely, about 1 hour.
  • Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Store covered in refrigerator.