14 oz. can sweetened condensed milk
1/2 c. lemon juice
1 tsp. grated lemon rind
2/3 c. butter, softened
1 c. brown sugar, packed
1 1/2 c. all purpose flour
1 tsp. baking powder
1 c. quick cooking oats

Grease a 9 x 13 x 2 inch baking pan. Whisk together the lemon juice and condensed milk. Stir in lemon rind and set aside. Beat together butter and brown sugar. Sprinkle in flour and baking powder and stir until well blended.

Stir in oats. Mixture will be crumbly. Spread half the oat mixture in pan and press evenly. Spread lemon mixture on top. Sprinkle remaining crumbs on top and pat lightly.

Bake at 350 degrees for 25 minutes or less until lightly browned around the edges. Cool on wire rack 15 minutes. Chill before cutting. Store in refrigerator.

If using a glass pan you may have to use foil around the edges if the cookie edges brown too fast.