Serves: 5
Total Calories: 797
Yield: 48 squares

2/3 cup butter
1 cup dark brown sugar, firmly packed
1 cup regular oats
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice (2 lemons)
1 teaspoon lemon peel

Preheat oven to 350°. Generously butter a 9x13-inch baking pan.

Thoroughly cream the butter and sugar together until light. Stir in the oats, blending well. Sift together the flour, baking powder, and salt and mix in until texture is evenly crumbly. Reserve half the crumb mixture and spread the remaining half evenly over the bottom of the prepared baking pan, pressing lightly into place. Mix together the milk, lemon juice, and rind until very smooth and creamy. Spread carefully and evenly over the crumb layer and cover the cream layer with the remaining reserved crumbs. Bake for 25–30 minutes until lightly golden in color. Remove from oven and cool on wire rack. When completely cool, cut into 48 squares.

Nutritional Facts:

Serves: 5
Total Calories: 797
Calories from Fat: 283

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Churros (Mexican Crullers)
Butter Cookies (Vajas Pogacsa)
Frosty Apple Bites
Mrs. Lyndon Johnson’s Sand Tarts
Oatmeal Carmelitas
Orange-Oatmeal Cookies
Butter Mint Delights
White Chocolate and Almond Cookies
Peanut Butter Chocolate Balls
Jean’s Chocolate Cookies
Nell’s Apricot Bars
Nita’s Hidden Treasures
Lemon Squares
Sour Cream Apple Squares
Raspberry Snow Bars
Desert Dream Bars
Crunchy Bars
Chocolate Peanut Popcorn Squares
Chocolate Brickle Brownies
Deluxe Brownies
Gypsy Raspberry Brownies
Biscochitos
Orange Biscotti
Clouds
Mexican Honey Dainties
Chocolate Pecan Toffee
Best in the World Peanut Brittle