2 c. quick cooking rolled oats
1 1/2 c. flour
3/4 c. brown sugar
1/2 tsp. salt
1 c. butter, melted & cooled
1 can Eagle Brand milk
1 tsp. coated lemon peel
1/2 c. fresh lemon juice

Preheat oven to 350 degrees. In large bowl combine first 4 ingredients. Add butter, stir until well mixed. Set aside 1 cup mixture. Press remaining dough evenly into a greased 13 x 9 x 2 inch pan. Set aside in medium bowl.

Combine milk and lemon peel. Gradually stir in juice. Pour over dough. Crumble reserved cup of dough over lemon mixture. Bake 25-30 minutes until firm and golden. Cut into bars.