SRP #3: Mom-morial Day Weekend

In the world of dentistry, “SRP” stands for “Scaling and Root Planing.”  In the world of FoodSwing Blog, “SRP” stands for “Short Recipe Post,” a way for me to augment the recipe archives without the pressure of excessive punning.

Easy Lemon Pudding Bars


This Memorial Day weekend, I decided to abandon my dental mannequin to spend some quality time with my mom — don’t worry, I left my mannequin prepared meals with easy re-heat instructions.  Certain things I always associate with my mom:  the color combo of pale yellow and baby blue, skorts (Google them if you’re lucky enough to not have grown up dressed in skorts), and lemon meringue pie.   Inspired by a box of lemon-flavored instant pudding in my mom’s pantry, I decided to adapt my staple pudding mix brownie recipe to capture that classic lemon meringue pie tang, without making a whole pie for two people…because a whole tray of lemon bars for two people is less “bad,” right?


If you’re a regular foodswinger, you’ll recognize this recipe as strikingly similar to my Cake Batter Blondies…I told you it was my staple pudding mix brownie recipe!

Easy Lemon Pudding Bars

3/4 cup granulated sugar
2/3 cup canola oil
1/2 teaspoon vanilla extract
2 eggs
3.4 ounce package lemon instant pudding mix
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon coarse sea salt
14 oz. can sweetened condensed milk
2 tablespoons old-fashioned oats
2 tablespoons cinnamon granola cereal
1/2 teaspoon cinnamon
Pinch nutmeg
Preheat oven to 350 degrees farenheit, and grease a large glass baking dish (mine is 8″x 11″).  In a medium-sized mixing bowl, whisk together sugar, oil, vanilla, and eggs, until thoroughly incorporated.  Whisk in pudding mix until smooth.  In a 2-cup measuring cup or small mixing bowl, whisk together flour, baking powder, and salt.  Use a rubber spatula to fold dry ingredients into wet, just until no flour flecks remain.  Transfer to greased baking dish and spread into an even layer.  Pour sweetened condensed milk over batter, trying to minimize contact with the edge of the pan (only because the condensed milk browns faster than the batter).  In a small bowl, combine oats, granola, cinnamon, and nutmeg, then sprinkle streusel topping over the condensed milk, and gently press down.
Bake ~35 minutes — center will still appear liquidy because of the milk, but don’t worry about it!  Just FYI, exposed regions of sweetened condensed milk will balloon up to shocking proportions while in the oven, but these vesicles will deflate as the bars cool.  Let cool at room temp ~20 minutes, then transfer to fridge to cool COMPLETELY before cutting and enjoying!  Store cut bars in the pan, keeping cut sides in contact to prevent drying, covered tightly with plastic wrap.




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