Crunchy Lemon Squares
|Quick oats||1 Cup (16 tbs), uncooked|
|Flour||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Condensed milk||1 Can (10 oz)|
|Reconstituted juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Tablespoon|
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.
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.