Recipe - Florida Lemon Squares

1 One half cup Sifted allpurpose flour
1 teaspoon Baking powder
One half teaspoon Salt
1 cn Sweetened condensed milk
Finely grated rind of 1
large lemon
One half cup Lemon juice
5 1/3 ounce (10 2/3 T.) butter
1 cup Dark brown sugar; firmly
packed
1 cup Old fashioned or
quickcooking oats

I made the previously posted Lemon Squares for years. Then I found the
following recipe and now I alternate between the two. They are both
delicious. I got this recipe years ago it's one of Maida Heatter's.
Enjoy!

Adjust a rack 1/3 up from bottom of oven. Preheat oven to 350 degrees F.
Grease a 9" x 13" x 2" pan. Sift together flour, baking powder, and salt;
set aside. Pour milk into bowl. Add rind and gradually add lemon juice,
stirring with small wire whisk to keep smooth. The lemon will thicken the
milk. Set aside. Cream buter; add sugar; beat well. Gradually add dries,
beating only unti thoroughly mixed. Mix in oats. Mixture will be crumbly.
Pat a little more than half of the mixture (2 generous cups) evenly in pan.
Drizzle or spoon lemon mixture evenly over crumb layer and spread smooth.
Sprinkle remaining oat mixture evenly over lemon layer. Pat to smooth. Bake
for 3035 minutes until lightly colored. Cool completely in pan.
Refreigerate for at least one hour. With small sharp knife, cut around
sides; cut into small squares. Refrigerate until serving time. Optional:
Just before serving, top with confectioners' sugar (I never do)

Posted to JEWISHFOOD digest V97 #246 by Paula Miller Jacobson
paulaj@erols.com on Sep 8, 1997