Step 1

Preheat oven to 350 degrees. Spray a 9x9 baking dish with cooking spray. For easy removal and cutting, line with parchment paper or tin foil and spray lightly with cooking spray.

Step 2

In a medium mixing bowl, whisk together flour, rolled oats, sugar, brown sugar and baking soda.

Step 3

Add in melted butter and vanilla. Stir until evenly moistened.

Step 4

Press half of the crumb mixture (set aside the other half) into the bottom of the baking dish and gently press down. Bake for 12 minutes.

Step 5

Remove from oven and set aside to let cool slightly while you make the lemon cream filling.

Step 6

To make the lemon cream combine all the ingredients in a bowl and mix together. Pour over the cooked crust and smooth out. Sprinkle the reserved oat crumble on top and gently press down.

Step 7

Bake for 22-25 minutes. The middle will still look pale and loose but the edges should be golden brown. Let cool completely. Once cooled, cover and put in fridge for 1 hour. Cut into bars and serve. Store leftovers in the fridge. As these bars sit out at room temperature they do become softer (mainly the filling).