Yield: 1 Servings
|1½ cup||Sifted all-purpose flour|
|1 teaspoon||Baking powder|
|1 can||Sweetened condensed milk|
|\N \N||Finely grated rind of 1 large lemon|
|½ cup||Lemon juice|
|5⅓ ounce||(10 2/3 T.) butter|
|1 cup||Dark brown sugar; firmly packed|
|1 cup||Old fashioned or quick-cooking oats|
I made the previously posted Lemon Squares for years. Then I found the following recipe and now I alternate between the two. They are both delicious. I got this recipe years ago -- it's one of Maida Heatter's.
Adjust a rack ⅓ up from bottom of oven. Preheat oven to 350 degrees F.
Grease a 9" x 13" x 2" pan. Sift together flour, baking powder, and salt; set aside. Pour milk into bowl. Add rind and gradually add lemon juice, stirring with small wire whisk to keep smooth. The lemon will thicken the milk. Set aside. Cream buter; add sugar; beat well. Gradually add dries, beating only unti thoroughly mixed. Mix in oats. Mixture will be crumbly.
Pat a little more than half of the mixture (2 generous cups) evenly in pan.
Drizzle or spoon lemon mixture evenly over crumb layer and spread smooth.
Sprinkle remaining oat mixture evenly over lemon layer. Pat to smooth. Bake for 30-35 minutes until lightly colored. Cool completely in pan.
Refreigerate for at least one hour. With small sharp knife, cut around sides; cut into small squares. Refrigerate until serving time. Optional: Just before serving, top with confectioners' sugar (I never do) Posted to JEWISH-FOOD digest V97 #246 by Paula Miller Jacobson <paulaj@...> on Sep 8, 1997