Ingredients:
1 cup soft butter
1 cup sugar
2 cups all-purpose flour
1 cup raw oats ( quick cook or reg)
1 (14 ounce) cans sweetened condensed milk
2 lemons, zest of
1 limes, zest of
1 oranges, zest of
3 lemons, juice of
Directions:
Preheat oven to 350. Butter a 13×9 pan and set aside.
Cream butter and sugar. Slowly add flour until incorporated. Slowly add oats and blend until crumbly. Press 3/4 of mixture into the bottom of the pan to form bottom crust. Reserve remaining dough.
The juice of 3 lemons–the recipe I used wasn’t more specific on the measurement so
if your lemons aren’t very juicy please squeeze 1 or 2 more. Too little lemon juice just produces very very bland lemon bars.
Make sure the zest is finely grated or finely chopped. Blend condensed milk, zests and juice until smooth. Pour over crust and spread to the edges of the crust.
Crumble the reserved dough over the top.
Bake at 350 for 30 to 40 minutes or until crust crumbles are lightly golden. Cool completely, at least 1 hour before cutting.
Store in an airtight container.
I wish I could tell you how long they keep but that has never come up since they disappear so quickly!
Servings: 12-24
Time preparation: 30 min.
Time total: 70 min.