These were delicious! Here’s a closer look at that creamy lemony filling.

If you love lemon, then these are for you!

LEMON FILLING

2 (14 oz each) cans sweetened condensed milk

1/2 cup lemon juice

3 tablespoons heavy cream

1 tablespoon lemon zest

1/2 teaspoon vanilla

pinch of salt

CRUST

2 cups flour

1 1/2 cups rolled oats

1/2 cup brown sugar

1/4 sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, at room temperature

1 Preheat oven to 350. Grease 9 x 13″ pan.

2 For the filling, in a large bowl, whisk together filling ingredients.

3 For the crust, beat together flour, oats, brown sugar, sugar, baking soda, and salt to combine. Add butter and mix until crumbly.

4 Press half the oat mixture into the bottom of the prepared pan. Bake for 10 minutes. Carefully spread filling over crust. Sprinkle remaining oat mixture over top. Bake 15 – 20 minutes until filling is set and does not jiggle and crumb topping is light golden brown.

5 Transfer pan to wire rack and let cool. Place pan in fridge for 4 – 6 hours before slicing. Store in fridge.

recipe from Sarah Kieffer’s 100 Cookies