1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1/2 c. ReaLemon Reconstituted Lemon Juice
1 tsp. grated lemon rind
2/3 c. butter, softened
1 c. firmly packed light brown sugar
1 1/2 c. unsifted flour
1 c. quick cooking oats
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees (325 degrees for glass dish). In small bowl, blend Eagle Brand, ReaLemon and rind; set aside.

In large mixer bowl, beat butter and sugar until fluffy; add flour, oats, baking powder and salt. Mix until crumbly. Spread half the oat mixture into greased 13"x9" baking pan. Press down firmly; spread lemon mixture evenly over crust. Stir spices into remaining crumb mixture; sprinkle over lemon layer. Bake 20 to 25 minutes or until lightly browned. Chill 2 hours or until firm; cut into bars. Refrigerate leftovers. Makes 30 bars.