recipe from Dessert Now, Dinner Later via The Pioneer Woman
1/2 cup butter, slightly softened
1 cup brown sugar
1 1/3 cup all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 cup oats
1-14oz can sweetened condensed milk
1/2 cup lemon juice
Zest of 1 lemon
Preheat oven to 350 degrees F. Cream butter and sugar.
Sift flour, salt, & baking powder.
Add oats & flour mixture to butter/sugar mixture & combine. Make sure there are no butter chunks.
Press 1/2-3/4 mixture on the bottom of an 8x8 pan.
Mix together the condensed milk, lemon juice, & zest. Spread onto the bottom layer of the crumb mixture.
Knead the remaining crumb mixture with hands, & crumble on the top of the lemon layer, but don't press down or you can ruin your lemon filling.
Bake for 20-25 minutes or until golden brown. Allow pan to rest for 30 minutes before cutting/serving. These can be chilled in the refrigerator and served cold, which is how I served them.
Family Rating: 1 1/2 thumbs up.
This post is shared at:
Tasty Thursdays @ The Mandatory Mooch
One Project at a Time @ A Bowl Full of Lemons