→ For the Crust and Crumble Topping

1 ¼ cups all-purpose flour

1 ¼ cups old-fashioned rolled oats

½ teaspoon salt

½ teaspoon baking soda

½ cup granulated sugar

½ cup packed light brown sugar

¾ cup unsalted butter, melted

1 teaspoon vanilla extract

→ For the Lemon Filling

1 (14 oz) can sweetened condensed milk

2 tablespoons finely grated lemon zest

½ cup fresh lemon juice

2 large egg yolks

→ Optional for Extra Treat

½ cup white chocolate, melted (for dipping)

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Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
Make the Crust and Crumble Mixture: In a bowl, combine flour, oats, salt, and baking soda. Stir in granulated sugar, brown sugar, melted butter, and vanilla. Mix until fully combined.
Press the Crust into the Pan: Press half of the oat mixture into the pan to form the crust. Bake for 15 minutes or until lightly golden.
Prepare the Lemon Filling: Whisk together sweetened condensed milk, lemon zest, lemon juice, and egg yolks in a bowl until smooth.
Add the Lemon Filling: Pour the lemon filling over the baked crust.
Add the Crumble Topping: Sprinkle the remaining oat mixture evenly over the lemon filling.
Bake the Bars: Bake for 20-22 minutes until the top is golden and the filling is set. The center should be firm when gently tapped.
Cool and Refrigerate: Let the bars cool at room temperature before refrigerating for at least 2 hours.
Optional White Chocolate Dipping: Dip the bottom half of each chilled bar in melted white chocolate and refrigerate until the chocolate sets.
Serve: Slice the bars and enjoy!

Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Reheating: Best served chilled. Let the bars come to room temperature before serving if preferred.

Variations: Try using lime, orange, or grapefruit zest for a citrus twist, or add fresh berries for an extra fruity flavor.