Ingredients
1lbBetty Crocker oatmeal cookie mix,(1 pouch)
½cupbutter,unsalted, cold
1large egg
14ozcondensed milk,(1 can) sweetened
2tbsplemon zest,(about 2 large lemons)
¼cuplemon juice,(about 2 large lemons)
Preparation
Preheat the oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick spray or line it with parchment paper.
In a large bowl, cut the butter into the cookie mix using a fork or pastry cutter.
Stir in the egg until crumbly.
Press half of the oatmeal cookie dough into the bottom of the prepared baking pan.
Bake for 15 minutes.
While the crust is baking, stir the condensed milk, lemon peel, and lemon juice together.
Spread the lemon mixture over the baked crust (while the crust is hot). Crumble the remaining oatmeal cookie mixture on top.
Bake for about 25 minutes or until golden brown on top.
Cool completely, then refrigerate for at least 30 minutes before cutting into squares.
Store covered in the refrigerator for up to 1 week.
