Recipe courtesy of Amber Brady (dessertnowdinnerlater.com)

Lemon Raspberry Crumb Bars

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CRUST/TOPPING

• 180 mL (¾ cup) butter, at room temperature
• 250 mL (1 cup) brown sugar, packed
• 250 mL (1 cup) quick oats
• 330 mL (1⅓ cups) flour
• 2 mL (½ tsp) salt
• 5 mL (1 tsp) baking powder

FILLING

• 1 (397 g/14-oz) can sweetened condensed milk
• 125 mL (½ cup) lemon juice (about 2 large lemons)
• Zest of 1 lemon
• 1 egg yolk
• 250 g (1 cup) raspberries
• 15 mL (1 Tbsp) flour
• 30 mL (2 Tbsp) sugar

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Preheat oven to 180 C (350 F).

Prepare the crust/topping: In a large bowl, mix together the crust/topping ingredients until there are no butter chunks and the mixture begins to clump together. Press three-quarters of the mixture on the bottom of a lightly greased 18 x 28-cm (7 x 11-inch) baking pan.

Prepare the filling: In a separate bowl, mix together the sweetened condensed milk, lemon juice, lemon zest and egg yolk. Spread onto the crust. Toss the raspberries with the flour and sugar. Mash lightly with a fork, keeping some fruit intact, then dollop the raspberries into the lemon filling. Crumble the remaining crust mixture over the top of the raspberries.

Bake 30 to 35 minutes or until the crust browns and the centre of the filling is set when tested with a toothpick. Cover with foil if browning occurs before the filling is set.

Chill 1 to 2 hours before cutting and serving. Cover and refrigerate any leftovers. Makes 12 servings.

Tip: Line the pan with parchment paper hanging over the sides to easily lift the dessert out of the pan.