Crunchy Lemon Squares Recipe
Ingredients
| Quick oats | 1 Cup (16 tbs), uncooked | |
| Flour | 1 Cup (16 tbs) | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
| Firmly packed light brown sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Condensed milk | 1 Can (10oz) | |
| Juice | 1/2 Cup (16 tbs), reconstituted | |
| 1 Tbs. grated lemon rind | ||
Directions
Preheat oven to 350°F.(325°F. if using glass dish).
In medium bowl, combine oats, flour, coconut, nuts, sugar, baking powder and butter; stir to form a crumbly-mixture.
Set aside.
In medium bowl, combine sweetened condensed milk, lemon juice and rind.
Pat half of crumb mixture evenly on bottom of 9 x 9-inch baking pan.
Spread sweetened condensed milk mixture on top and sprinkle with remaining crumbs.
Bake for 25 to 30 minutes or until lightly browned.
Cool thoroughly before cutting.
In medium bowl, combine oats, flour, coconut, nuts, sugar, baking powder and butter; stir to form a crumbly-mixture.
Set aside.
In medium bowl, combine sweetened condensed milk, lemon juice and rind.
Pat half of crumb mixture evenly on bottom of 9 x 9-inch baking pan.
Spread sweetened condensed milk mixture on top and sprinkle with remaining crumbs.
Bake for 25 to 30 minutes or until lightly browned.
Cool thoroughly before cutting.
Chef
