Total Calories: 797
Yield: 48 squares
Preheat oven to 350°. Generously butter a 9x13-inch baking pan.
Thoroughly cream the butter and sugar together until light. Stir in the oats, blending well. Sift together the flour, baking powder, and salt and mix in until texture is evenly crumbly. Reserve half the crumb mixture and spread the remaining half evenly over the bottom of the prepared baking pan, pressing lightly into place. Mix together the milk, lemon juice, and rind until very smooth and creamy. Spread carefully and evenly over the crumb layer and cover the cream layer with the remaining reserved crumbs. Bake for 25–30 minutes until lightly golden in color. Remove from oven and cool on wire rack. When completely cool, cut into 48 squares.
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