Heat oven to 350° F. Place the flour, sugar, salt, baking soda, and butter in the bowl of a food processor and pulse several times until the ingredients are combined and a crumbly dough is formed. Add the oats and lemon zest. Pulse quickly twice to combine. Press 2/3 of the dough firmly into a greased 9-by-13-inch pan. Spread the jam evenly over the crust. Sprinkle the remaining dough over the jam, gently pressing down. Bake until golden brown. Cool completely, about 2 hours. Cut into 24 bars. Store in airtight containers
The "dough" was more like just a crumble - I wasn't sure it was going to come out okay. Once I pressed it into the pan, it was a lot better. However, "spreading" the jam over the "dough" was tricky - the crumbles got mixed in with the jam. I don't think it had an impact on the final product, but it made it harder to make. Maybe next time I'll heat the jam a little bit and try pouring it over instead. The taste was nice, especially with the lemon peel. I baked them in a glass 9x13 for 45 minutes.