Wendy's Kitchen Table

 It is perfect on its own or it can be heated up for a wonderful desert served with cream or ice-cream.

INGREDIENTS
1 ¼ cups plain flour
1 ¼ cups rolled oats
½ tsp salt
½ tsp bi-carb soda
½ cup raw sugar
½ cup packed brown sugar
150g melted butter
1 tsp vanilla extract
1 x 395g can sweetened condensed milk
1 tbsp finely grated lemon zest
1/3 cup fresh lemon juice
2 large egg yolks

METHOD
Pre-heat oven to 170˚C or 150˚C fan force. Grease and line a slice tin.
In a large bowl mix flour, rolled oats, salt and bi-carb soda. Stir in brown sugar and raw sugar and mix until smooth.
Stir vanilla into melted butter and pour over dry ingredients. Stir mixture until well combined.
Pop half of the crumb mixture into the base of the tin and press into an even layer. Bake for 15 minutes.
Remove from oven and put aside. Leave the oven turned on.
In a bowl or mixer whisk together condensed milk, lemon juice and zest and egg yolks until well blended.
Pour mixture over the crumb base and spread out evenly.
Sprinkle the remaining crumble mixture over the top of the lemon layer.
Bake for 20-25 minutes or until lightly golden.
Remove from oven and allow to cool.
Cover and refrigerate for at least 1 hour then take it out and cut into squares.
Store in an airtight container in refrigerator.