LEMON-GINGER
BARS
(Yield: 2 dozen)
½ cup butter or margarine, softened
½ cup firmly packed brown sugar
1 cup self-rising flour
1 cup rolled oats
1 14-ounce can condensed milk
¼ cup lemon juice
1 teaspoon ground ginger
Preheat oven to 350°F. Spray a 9x9-inch baking pan with
non-stick vegetable spray.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add flour and oats, mixing until crumbly. Firmly press half the mixture
onto the bottom of prepared baking pan.
In a small bowl, combine condensed milk, lemon juice, and ginger;
mix until well blended. Spread evenly over the crust. Sprinkle
with remaining crumb mixture.
Bake 20 to 25 minutes or until lightly browned. Cool in pan
on a wire rack. Place in refrigerator for 1½ hours until firm.
Cut into bars.
 
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