Oats Lemon Squares Recipe
Ingredients
| 1 cup oats, quick-cooking or regular, uncooked | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Unflavored gelatin | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1/2 Cup (16 tbs), squeezed | |
| Egg whites | 4 | |
Directions
Combine oats, flour, brown sugar and salt.
Stir in butter.
Spoon into a greased 8 inch-square baking pan.
Bake at 350° for about 10 minutes, stirring once; cool.
Remove 1/2 cup of the crumbs; pat remaining crumbs evenly on bottom of pan.
Soften gelatin in water.
Combine egg yolks, the 1/2 cup sugar, lemon peel and lemon juice In a small saucepan.
Cook and stir until mixture thickens and bubbles.
Remove from heat and stir in gelatin; cool.
Beat egg whites to soft peaks; gradually beat In 1/2 cup sugar.
Continue beating until stiff peaks form.
Fold gelatin mixture into egg whites.
Pour into crumb-lined pan; sprinkle with reserved crumbs.
Chill until firm.
Cut Into squares.
Stir in butter.
Spoon into a greased 8 inch-square baking pan.
Bake at 350° for about 10 minutes, stirring once; cool.
Remove 1/2 cup of the crumbs; pat remaining crumbs evenly on bottom of pan.
Soften gelatin in water.
Combine egg yolks, the 1/2 cup sugar, lemon peel and lemon juice In a small saucepan.
Cook and stir until mixture thickens and bubbles.
Remove from heat and stir in gelatin; cool.
Beat egg whites to soft peaks; gradually beat In 1/2 cup sugar.
Continue beating until stiff peaks form.
Fold gelatin mixture into egg whites.
Pour into crumb-lined pan; sprinkle with reserved crumbs.
Chill until firm.
Cut Into squares.
Chef
