3/4cupbutter, salted or unsalted, room temperature
1cupbrown sugar, packed
1cupquick oats
1 1/3cupall-purpose flour
1/2tspsalt
1tspbaking powder
Filling:
1(14oz) can sweetened condensed milk
1/2cuplemon juice (about 3 or 4 lemons)
zest of 1 lemon
1egg yolk
1cupraspberries
1Tbspall-purpose flour
2Tbspgranulated sugar
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together the crust/topping ingredients: butter, brown sugar, oats, flour, salt, and baking powder. Mix until there are no butter chunks and the mixture is starting to clump together.
Press 3/4 of the mixture on the bottom of a lightly greased 8x11-inch (not 9x13-inch) pan. (Optional: Line pan with parchment paper sticking out of the sides to easily lift the bars out of the pan after they are baked.)
In a separate bowl, mix together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Spread onto the bottom layer of the crumb mixture.
Toss raspberries with the flour and granulated sugar. Mash lightly with a fork, keeping some fruit intact, and dollop berries into the lemon filling.
Crumble the remaining crust mixture over the top of the lemon raspberry filling.
Bake for 30 to 35 minutes or until crust browns and center of the filling is set. (Check with a toothpick.) Cover with foil if browning occurs before filling is set.
Chill for 1-2 hours before cutting and serving. Keep leftovers covered and refrigerated.