Oats Lemon Squares
|Oats||1 Cup (16 tbs) (Quick Cooking Or Regular Uncooked)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Unflavored gelatin||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1⁄2 Cup (8 tbs), squeezed|
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.