|Apricot filling||1⁄4 Cup (4 tbs) (1/2 Recipe)|
|Lemon juice||1 Tablespoon|
|Cake flour||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Rolled oats||1 1⁄2 Cup (24 tbs)|
|Grated lemon peel||1 Tablespoon|
Prepare 1/2 recipe of Apricot Filling and add lemon juice just before filling is removed from heat.
Sift flour with sifted sugar and salt.
Cut in shortening until mixture resembles meal.
Add rolled oats and mix well.
Add milk, grated lemon peel and blend.
Pack 1/2 of dough into 8 x 8 inch greased pan.
Spread Apricot Filling on top and cover with remaining dough.
Bake 40 minutes at 350Â°F.
Cut in bars 1 x 2 inches.