Lemon Bars Deluxe Recipe
Yield: 16 BarsRecipe by luhu.jp
Ingredients:
1 1/2 cup: All purpose flour,
1 tsp: Baking powder,
1/2 tsp: Salt,
14 ounce: Can sweetened condensed milk,
Grated rind from 1 lemon,
1/2 cup: Fresh lemon juice,
2/3 cup: Butter,
1 cup: Packed dark brown sugar,
1 cup: Old fashioned oats,
Directions:
Combine flour, baking powder, and salt. Set aside. Pour condensed
milk into meduim sized bowl; add lemon rind and juice. Stir until
smooth. Set aside. In a large bowl, cram butter and sugar. Beat well.
On lowest speed, add dry ingredients, beating until blended. Mix in
the oats. Sprinkle a bit more that half of the oat mixture evenly
over the bottom of a buttered 9 x 13 inch pan. Pat to make a smooth
firm layer. Spoon lemon mixture over oat layer and spread to make a
thin, smooth layer. Sprinkle remaining oat mixture evenly over lemon
layer. Bake in the lower third of a preheated 350 degree oven for 30
to 35 minutes until lightly colored. Cool in pan; then refrigerate
for 1 hour before cutting into squares. Store in refrigerator.
Source: Palate Pleasers from The Southern Alleghenies Museum of Art
From Sandy Gamble Submitted By SANDY GAMBLE
On THU, 9 NOV 1995 165245 ~0700 (MST)
Source from luhu.jp
milk into meduim sized bowl; add lemon rind and juice. Stir until
smooth. Set aside. In a large bowl, cram butter and sugar. Beat well.
On lowest speed, add dry ingredients, beating until blended. Mix in
the oats. Sprinkle a bit more that half of the oat mixture evenly
over the bottom of a buttered 9 x 13 inch pan. Pat to make a smooth
firm layer. Spoon lemon mixture over oat layer and spread to make a
thin, smooth layer. Sprinkle remaining oat mixture evenly over lemon
layer. Bake in the lower third of a preheated 350 degree oven for 30
to 35 minutes until lightly colored. Cool in pan; then refrigerate
for 1 hour before cutting into squares. Store in refrigerator.
Source: Palate Pleasers from The Southern Alleghenies Museum of Art
From Sandy Gamble
Source from luhu.jp