Skill required: Confident baker
1 cup unsalted butter, room temperature; more for the pan
13-1/2 ounces (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups golden brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 large egg, separated
14-oz. can sweetened condensed milk
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
2-1/2 cups room-temperature blueberries (14 ounces.)
1. In a large bowl, combine, all-purpose flour, old-fashioned rolled oats, golden brown sugar, salt and baking powder.
2. With your fingers, blend the butter completely into the flour mixture.
3. Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping.
4. Blend the egg white into the remaining crumbs.
5. Line a 9 x 13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends.
6. Lightly butter the sides and the bottom of the foil.
7. Press the egg white-crumb mixture into the bottom of the pan to form a level crust.
8. Bake the crust in a 350 degree F oven for 10-12 minutes.
9. While the crust is baking, in a medium bowl, whisk together sweetened-condensed milk, fresh lemon juice, 2 teaspoons lemon zest and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
10.Evenly sprinkle the blueberries over the hot crust and spoon lemon mixture over the blueberries. Spread carefully with a spatula to distribute a little more. Do not crush the berries.
11.Bake for 8 minutes.
12.Remove from the oven and sprinkle reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
13.Bake until the edges are bubbling and the topping is brown, about 30 minutes.
14.Let the bars cool in the pan on a rack until just warm, about an hour.
15.Carefully lift them out of the pan with the foil overhang and transfer to a wire rack to cool completely.
16.Remove foil and cut into 24 bars. Store in the refrigerator and zap them in the microwave before eating. (This recipe can be doubled.)
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