Ingredients
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
Preparation
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.
