Something like lemon squares but with a lot more texture in the crust because of the inclusion of rolled oats. The crunchy texture is repeated on top in the modified streusel topping. And between all that crunch is a zesty custard that is more milk than eggs. These lime custard bars with oatmeal crust are delicious and very easy to make.
One caveat, though — when the baking tray comes out of the oven, you have to cool and thoroughly chill what’s inside before cutting. I tried to cut a few squares before the thing had been thoroughly chilled and I made an ugly mess. So, chill and allow the custard to firm up so you can get clean slices.
Based on a recipe from Cooking Classy. I doubled the custard and used limes instead of lemons.
For the crust and topping:
For the custard filling:
- 2 cups sweetened condensed milk
- 1 teaspoon finely grated lime zest
- 1/3 cup fresh lime juice
- 2 eggs
- Preheat the oven to 350F.
- Line a 7"x11" baking pan with non-stick paper.
- In a bowl, whisk together the flour, oats, baking powder, sugars and salt.
- Pour in the melted butter and stir until blended.
- Take about two-thirds of the mixture and press onto the bottom of the prepared pan. Bake for 15 minutes then take out of the oven.
- Stir together the milk and eggs. Add the lime zest and juice. Stir until well blended.
- Pour the custard mixture over the baked crust.
- Sprinkle the remaining flour-oatmeal mixture on top of the custard.
- Bake at 350F for 40 minutes.
- Cool and chill thoroughly before cutting into bars or squares.
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