Belated Christmas Cookies

Between being busy and fearing to gain weight, I didn't bake any Christmas cookies this year, but the fruit on my lemon tree is almost ripe so I may have to make a post-Christmas batch of these.  This is another recipe that my mother has been making forever but she doesn't remember where it came from originally.

The squares taste almost like little cheesecakes when first baked, but as they chill the lemon flavor becomes more and more pronounced.  I also like to freeze some of each batch and eat them before they are fully defrosted.

Lemon Custard Squares

Filling:
1 can Eagle brand milk
1/2 c lemon juice (at least part of this should be fresh)
1 tsp grated lemon zest

Stir together until thick and set aside.

Crust:
1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
2/3 c butter
1 c brown sugar, packed
1 c oatmeal

Preheat oven to 350 degrees.

Sift together the flour, baking powder, and salt.  Cream together the butter and brown sugar; add the flour mix and the oatmeal and blend until it reaches a crumbly texture.

Grease an 8" x 12" pan.  Pat half of the crust mixture into it firmly.  Spread on the filling.  Top with the remaining crust crumbs.

Bake 25 minutes; cool on a wire rack before cutting into squares.  Store in the refrigerator.

"I believe that if life gives you lemons, you should make lemonade... And try to find somebody whose life has given them vodka, and have a party." ~Ron White