Lemon Crumb Bars with Rolled Oats

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x9 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Cream the softened butter and brown sugar together until the mixture is smooth and pale. Note: Don't overbeat, or you'll incorporate too much air.
3. Stir in the oats, flour, salt, and baking soda. Mix until it looks like wet sand and no dry flour streaks remain.
4. Press two thirds of this crumble mixture firmly into the bottom of the pan. Bake for 10 minutes until you smell a toasted, nutty aroma.
5. In a separate bowl, whisk together the sweetened condensed milk, eggs, lemon juice, lemon zest, and cornstarch. Whisk until the color is pale yellow and completely smooth.
6. Pour this velvety filling over the hot, pre baked crust. Spread it evenly with a spatula.
7. Sprinkle the remaining one third of the oat crumble over the top, covering the lemon layer entirely.
8. Bake for 20-25 minutes until the edges pull slightly away from the pan and the top is deep golden brown.
9. Let the bars cool completely in the pan. This is the hardest part, but you must refrigerate them for 2 hours before slicing. Note: Slicing too early leads to a messy, slumped center.