Ingredients:
- 150g plain flour
- 110g oats
- ½ teaspoon baking powder
- 100g granulated sugar
- 75g light brown sugar
- 170g margarine
- 1 teaspoon vanilla extract
- 397g condensed milk
- 2 lemons, zested and juiced
- 2 egg yolks
Method:
Grease and line a 20cm x 20cm tin with greaseproof paper, and set aside.
Mix together the flour, oats, baking powder and both sugars in a large bowl.
Put the margarine in a heatproof bowl, then melt it in the microwave. (A couple of minutes, in bursts of one minute, should do the trick.)
Stir the vanilla extract into the melted margarine. Pour this into the dry ingredients, and stir well.
Tip approx. two-thirds of the crumble mixture into the prepared tin. Press it down with your fingers to form an even layer.
Bake at 160°C fan for 12-15 minutes, or until golden.
While the base is cooking, prepare the lemon cream. Beat the condensed milk, egg yolks, lemon zest and lemon juice together in a bowl.
When the base has cooked, remove tin from the oven. Pour the lemon cream over the base. Sprinkle the remaining crumble mixture on top. Return the tin to the oven for a further 25 minutes.
Remove from oven and leave to cool.
Cut into sixteen squares. Refrigerate for a couple of hours before tucking in.
Tips:
- Prices are only going in one direction (up), so save those pennies: supermarket own-brand ingredients do the job just as well as any big brand.
- For a lime variant, swap the two lemons for three limes (zested and juiced).
- For a passion fruit variant, swap the two lemons for three passion fruits (scoop the flesh out – pips and all – and add to the mixture).