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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 21 |
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These little treats I created are definitely for Lemon Lovers! This is easy to make and can be put together in a pinch. Great for pot lucks, reunions, weddings, cookouts, or luncheons. Serve as is or with lemon sherbert garnished with whipped cream and a mint leaf. NOTE: Due to previous reviews, on 8/18/08 we edited the ingredient amounts. I also used some diet friendly ingredients to adjust the calories and it is just as wonderful, but feel free to use real sugar, etc. if preferred. Ingredients:
1/2 cup butter, whipped to double (or 2 sticks softened) |
2/3 cup splenda granular |
1 2/3 cups all-purpose flour |
1 teaspoon salt |
1 2/3 cups oats |
1/4 cup almonds, chopped fine |
2 large lemons, juice and zest of |
1 (14 ounce) can fat-free sweetened condensed milk |
Directions:
1. Preheat oven to 350°F Cream butter and sugar well. Add flour, salt, oats, almonds, and lemon zest, mixing well until crumbly.
2. Place 1/2 of mix into a 9x13 pan that has been lightly buttered or sprayed with nonstick cooking spray. Lightly press mixture into pan.
3. Whisk together condensed milk and lemon juice (you should yield about 3/4 cups juice). Spread over top of mix that is in the pan.
4. Sprinkle remaining dry mix over that. Again, lightly pressing mixture into pan. Bake for 25-30 minutes.
5. Cool 1 hour then cut into small squares (about 1 1/2 ). I make three long cuts, and 6-7 short side cuts. Refrigerate or serve warm.
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