1
: Whisk together Eagle Brand and lemon juice; set aside.
2
: Beat butter and sugar until fluffy. Add flour, oats and baking powder. Mix until crumbly.
3
: Spread 2 cups (500 mL) of the oat mixture onto a parchment paper-lined (3 L) baking pan. Press down firmly. Spread lemon mixture evenly over crust.
4
: Stir cranberries into remaining crumb mixture and sprinkle over lemon layer.
5
: Bake in preheated 350°F (180°C) oven for 20 to 25 minutes or until lightly browned. Cool thoroughly and cut into bars.